Baked Panko-Crusted Cod will be ready in 35 minutes! You'll love this crispy, panko-breaded cod accented with butter, Parmesan, lemon, garlic and basil. It's one of my most delicious cod recipes!
I finally learned how to use panko and make it taste good! Hey, I'm Italian, so I've always made cod with traditional bread crumbs.
I did try panko in the past. I thought it tasted bland, like airy cardboard. (It's only made with crustless white bread, unlike crusty Italian bread crumbs.)
But, if I had a dime for every time people ask if they can use panko for my cod recipes...I'd have lots of dimes!
So, I got to work in the kitchen, testing and retesting to make cod with a flavorful panko crust that's nice and crispy. And, I learned the correct pronunciation for these Japanese bread crumbs is "pahn-ko."
Who knew?!!
Panko-crusted cod ingredients
Cod with panko crumbs requires more seasoning than fish made with regular bread crumbs. All of these ingredients work together to produce delicious flavor!
Cod: You can use fresh or thawed Atlantic or Pacific cod for this oven method. Feel free to substitute halibut, orange roughy, haddock or any sturdy white fish. See the FAQ section for how to make frozen cod with panko in the air fryer.
Panko: These flaky crumbs produce a crunchy texture for the crusted cod. Look for plain panko near the other bread crumbs in the grocery aisle or online (affiliate link). If you purchased seasoned panko, you'll need to reduce the seasonings in this recipe according to your taste.
Parmesan: Panko crumbs really need Parmesan to bring salty, savory flavor. When I tested this recipe without it, the fish was bland. Don't skip it, and try to use freshly grated cheese.
Lemon: For bright, acidic flavor, we're using the zest and juice from half of a medium lemon. The zest goes into the panko coating, and the juice gets squeezed onto the fish when it comes out of the oven.
Paprika: I use regular paprika. Use less if you have smoked or hot paprika, since a little goes a long way.
Basil: While many panko cod recipes call for parsley, I prefer basil here for its bolder, herbal flavor. It brings a nice Italian flair that works well with the Parmesan and lemon.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Combine the panko, Parmesan, seasonings, lemon zest and basil.
- Melt butter and dip both sides of the cod in it.
- Cover each side of the cod in the panko mixture, pressing it into the fish.
- Place the cod on a greased, foil-lined, sheet pan (affiliate link) and bake.
How to serve it
Top this panko-breaded fish with a drizzle of lemon juice or dip it in basil-garlic mayo. It's delicious with a side of Italian tomato and onion salad and rice cooked like pasta.
Or use it for cod tacos with steamed corn on the cob and Italian bean salad!
Frequently asked questions
Submerging each side of the fish in melted butter helps the panko mixture to adhere. Use a fork or your hands to cover the buttery fish with the crumbs and then pat them down so they stay in place.
To reheat panko cod, use an air fryer for the crispiest results. If your machine has a reheat setting, use it. Otherwise, reheat the cod at 390 degrees for five minutes or until heated through.
You also can reheat the fish in the oven at 375 degrees F for about 10 minutes, or just until it's crisp and heated through.
Using a microwave for reheating will make the panko coating soggy.
You can freeze cooked panko-crusted cod for up to three months, for best quality. Place it in a single layer in a zip-top freezer bag or freezer-safe container. Thaw it in the refrigerator overnight, then reheat it in the air fryer or oven, as directed above.
Yes, you can make panko cod in the air fryer from fresh or frozen. Air-fry thawed cod at 390 degrees F for 10-11 minutes, or until the fish flakes with a fork.
For frozen cod, use the frozen setting on your air fryer, or set it to 390 degrees F. Set a timer for 14 minutes and check to see if the fish is done.
More recipes to try
- Baked Breaded Cod
- Low-Carb Parmesan Cod
- Cod with Ritz Cracker Topping
- Garlic Butter Cod
- Simple Baked Cod Recipe
Enjoy!
If you try this Baked Panko-Crusted Cod recipe, please leave a comment and a rating!
Baked Panko-Crusted Cod
Ingredients
- ½ cup plain panko crumbs
- ¼ cup freshly grated Parmesan cheese
- 1 ½ teaspoons paprika (Regular paprika. If smoked or hot, use less to taste.)
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ medium lemon (zest, plus juice)
- 3 medium basil leaves (cut small)
- 4 tablespoons salted butter (see notes)
- 1 ½ pounds thawed cod (see notes for frozen cod)
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and grease it with cooking spray.
- Place the panko and grated Parmesan on a dinner plate. Add the paprika, garlic powder and salt and whisk to combine.
- Rinse the lemon and pat it dry. Cut it in half and make zest from one of the halves by using a zester or grater to shave off the yellow part of the skin. Add the zest to the panko mixture.
- Lightly rinse the basil and pat it dry. Cut it up small with scissors before adding it to the panko mixture. Toss the crumb mixture with a fork to blend it.
- Rub your thumbs along the surface of the cod to see if there are any bones to remove. Pat the fish dry with paper towels.
- Melt the butter in a small pan on the stove or by heating it in the microwave in a microwave-safe bowl. Set up an assembly line from left to right with the fish, melted butter, the panko mixture and the sheet pan.
- Use a fork to dip each piece of fish in the butter on both sides. Let any excess butter drip off. Then dip the cod in the panko mixture, coating both sides and patting the topping onto the fish with the fork. Place the coated cod pieces onto the sheet pan, top with any excess melted butter and bake for 20 minutes. The cod is done when it can be easily flaked with a fork.
- Squeeze lemon juice from the zested half lemon over the fish. Store leftover cod in the refrigerator for 3-4 days or freeze it for up to three months.
Notes
- For frozen cod: Cook on the frozen setting at 390 degrees F for 14 minutes or until the fish flakes easily with a fork. You don't need to flip it.Â
- For thawed cod: Air fry at 390 degrees F for 10-11 minutes, or until the fish flakes easily with a fork.
- Air Fryer: This is the best method for crispy results. If your machine has a reheat setting, use it. Otherwise, reheat the cod at 390 degrees for five minutes or just until heated through.
- Oven: Reheat the fish in the oven at 375 degrees F for about 10 minutes, or just until it's crisp and heated through.
- Microwave: Using a microwave for reheating will make the panko coating soggy, but this is the fastest way to reheat the cod.
Nutrition
(Recipe Source: Cooking with Mamma C)
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