This Oven-Fried Cod will become your go-to recipe! I tested it over and over to achieve the best, crispy, baked cod. Use this method for any oven-fried fish!
Say hello to your new favorite fish recipe.
Because after one taste, you'll be making this breaded cod again and again. I worked hard to ensure it's worthy of being added to my collection of the best seafood recipes!
After much testing, this oven-fried cod meets my requirements:
- Crispy on the outside
- Tender on the inside
- Tastes delicious
- Uses just a small amount of oil for a healthier option than fried fish.
My family (the whole gang is here!) gave it all thumbs up. And, they're relieved they don't have to endure more of my experiments, for cod's sake!
Oven-fried cod ingredients
It starts with fresh cod, of course. You can use Atlantic cod or Pacific cod, and feel free to substitute haddock, pollock, orange roughy, or any sturdy white fish.
You'll need flour, eggs and plain bread crumbs for the crispy coating. You can use store-bought or homemade bread crumbs.
You'll mix the bread crumbs with Parmesan, garlic powder, salt and hot paprika, for a little kick. You can substitute smoked or regular paprika for the latter, along with a little cayenne pepper.
But no worries, this isn't spicy hot. Just tasty. I don't do bland around here!
Can you use seasoned bread crumbs?
If you don't have plain bread crumbs in the house, you can certainly start with seasoned ones. Just add the Parmesan and hot paprika to them.
You shouldn't need the salt and garlic powder. But taste the breading once it's mixed (before it touches raw fish), to see if it needs anything.
How to bread fish
- Dredge the codfish in flour.
- Dip it in beaten eggs.
- Dredge the cod in the bread crumb mixture.
Tips for crispy baked cod
- Use flour in addition to the beaten eggs and bread crumbs. This makes a huge difference in the crispiness factor!
- Bake at a high temperature (450 degrees F) for 20 minutes. This ensures a crispy coating and a tender interior.
- Bake directly on a greased, foil-lined half-sheet pan (affiliate link) to allow the bottom of the cod to crisp. I tried using a baking rack, but it made the bottoms soggy.
- Spray the whole surface of the breaded fish with cooking spray. This also adds flavor and prevents dried-out crumbs.
How to serve oven-fried cod
- It's delicious with just a drizzle of lemon juice, but you can dip it in mayo, if you wish.
- Enjoy it as "fish and chips" with a side of fries or just go with potato salad and vegetables.
- Make a fish sandwich with mayo, lettuce and an optional slice of cheese. I love the leftovers this way for lunch!
- Serve it in a fish taco with guacamole and tomatoes. My daughter loves this using a flour tortilla!
Storing the leftovers
This recipe makes enough for six servings (but you could halve the recipe if you wish). Refrigerate leftovers for up to three days.
You also could freeze the cooked cod. Just place it in a freezer bag or freezer-safe container, in a single layer, and use within three months, for best quality.
More cod dishes to try
- Parmesan-Crusted Cod with Garlic Butter (gluten free & keto)
- Coffee Butter Cod
- Cod with Tomatoes
- Beer-Battered Cod
And, here are some tips on how to buy and cook cod. Enjoy!
(Recipe Source: Cooking with Mamma C)
Oven-Fried Cod Recipe (Crispy & Delicious!)
Ingredients
- 2 pounds fresh cod (or make 1 pound with half recipe)
- ½ cup plain bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon hot paprika (or regular paprika + ⅛ teaspoon cayenne pepper)
- ½ cup flour
- 2 eggs
- cooking spray (enough to spray the fish and pan)
- lemon juice from ¼ lemon
Instructions
- Preheat the oven to 450 degrees F. Line a half sheet pan with foil and grease it with cooking spray.
- Rinse the cod and feel for any bones to remove. Pat it dry with paper towels. Cut any large pieces into serving portions. Wash your hands.
- In a dinner plate, add the bread crumbs, Parmesan, garlic powder, salt, paprika (and cayenne pepper, if needed). Stir with a fork to combine.
- Place the flour in another plate or shallow bowl.
- Crack the eggs into another shallow bowl and beat them with a fork.
- Set up an assembly line from left to right with the fish, flour, eggs, bread crumb mixture and the baking pan.
- Use a fork to dredge a piece of fish in the flour, coating both sides and ends. Use another fork to transfer the floured fish to the beaten eggs. Coat the fish all over with the eggs and let any excess drip off. Then, dredge the fish in the bread crumb mixture, coating both sides and the ends.
- Place each piece of breaded cod on the prepared pan. Spray the entire surface of the fish with cooking spray. (This is important for texture and flavor.) Bake on the center rack for 20 minutes, or until the fish is cooked through and the coating is golden brown and crispy.
- Squeeze some lemon juice on the fish. Serve the cod as is, or with mayo, if desired.
- Store any leftovers in the refrigerator for up to three days. The cooked fish also can be frozen and should be used within three months, for best quality.
Video
Notes
- It's delicious with just a drizzle of lemon juice, but you can dip it in mayo, if you wish.
- Enjoy it as "fish and chips" with a side of fries or just go with potato salad and vegetables.
- Make a fish sandwich with mayo, lettuce and an optional slice of cheese. I love the leftovers this way for lunch!
- Serve it in a fish taco with guacamole and tomatoes.
Lynn
Panko crumbs instead of the bread crumbs I meant. Using the rest of the ingredients wanted to clarify.
Mamma C
Got it. Thanks!
Alto
HI, so are we saying this recipe should be used with panko instead of regular bread crumbs.
Mamma C
Hi Alto - I’m not a fan of panko, so I always use regular bread crumbs. Use what you prefer.
Judy
Thank you a really good oven baked cod recipe. I followed the recipe except for the salt. We don’t use a lot and I added some fresh ground pepper. A definite repeat.
Mamma C
Hi Judy - I'm glad you enjoyed this and will make it again! It's one of my go-to recipes.
Jill
I love this recipe! I made it again last night and it was a big hit with all three of my kids!
Mamma C
Hi Jill - I'm so glad to hear that! Thanks for letting me know.
Ann
Would this recipe work well in a convection oven?
Mamma C
Hi Ann - I haven't tried it. It probably would need less time baking, but you'd have to experiment. Please let me know if you try it.
Ness
I made this fish for my baby and left it in for 10 min and it came out hard and fish was dry. Not sure what happened. 20 min is pretty long to cook fish.
Mamma C
Hi Ness - This is a recipe that's made successfully by hundreds of people every day, so I want to help troubleshoot. The fish needs to be fully thawed for this recipe. Did you start with fish that was frozen or partially thawed? Which rack did you use in your oven? The bottom rack will cause it to cook too quickly. (I'll make a note in the recipe.) Also, have you checked to see if your oven runs too hot?
Sheree’
I tried the recipe with a few changes. I used a seasoned breading and added paprika to the flour mix. My question is do you flip the fish while it is cooking?
Mamma C
Hi Sheree - Paprika sounds good. No, I don't flip the fish over.
Shirley
Easy peasy! And so delicious. My family of 5 have different tastes. Everyone loved this fish 🤤
Mamma C
Hi Shirley - I'm so glad your whole family loved this! Thanks for letting me know.
Lynn
Can I make this ahead of time? A day ahead or morning before I bake? With out it getting soggy?
Mamma C
Hi Lynn - I haven't tried it, so I'm not sure. Please let me know if you try it.
Lynn
I have made this a day ahead or the morning of. Waiting to spray with cooking oil just before I put into bake. Turned out perfect! Also I use panko crumbs for the breading. Up the anty on the garlic powder and the cayenne not the salt. We have made this recipe so many times can’t even count!
Mamma C
Hi Lynn - I appreciate the feedback on prepping this ahead of time! I'm so glad you enjoy this recipe.
Lorie
Made for the first time tonight - sooooo delicious!!!!!Used cassava flour and cassava breadcrumbs since I’m wheat intolerant, Perfect! This recipe is on rotation now. Husband loved it and had seconds!
Mamma C
Hi Lorie - Oh wow, I'm glad the cassava substitutions worked so well for you! Thanks for letting me know. You also have to try this gluten-free Parmesan Cod, which is one of my most popular recipes.