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
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 tsp 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 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.
Jeneh
I just made some Cod today using this recipe and it was delicious! It's my new go to crispy baked fish recipe. I did use panko instead of bread crumbs...so it was exxtra crispy. Can't wait to have a leftover sandwich tomorrow. Thanks so much.
Mamma C
Hi Jeneh - I love hearing that! Thanks for letting me know. Enjoy those leftovers!
Linda
Thank you for the crispy cod filet recipe. Nice to know I can get crispy fish without frying. We “try to eat healthy.” Will use this recipe from now on.
Mamma C
Hi Linda - You're welcome! I can relate to trying to eat healthy and am glad this recipe worked so well for you.
Gretchen
This was the best baked fish I ever had- two thumbs up from all family members:)
Used gluten-free bread crumbs and dairy- free parm - excellent!
Mamma C
Hi Gretchen - What a great compliment! Thank you for letting me know.
patty
I made this exactly as your recipe called for my cod was defrosted from frozen(schwan's) and rinsed and made sure it was patted dry I followed your directions and i really enjoyed this fish as i was looking to do my own Lenten meal for my family, It was crispy and flavorful all by itself adding any condiments would also be great!Thank-you for taking your time and making this amazing. A great twist to just baked cod.
Mamma C
Hi Patty - You're welcome! I'm glad this worked so well for you! Thanks for reporting back with your experience.
Marisa
Could I use frozen cod for this recipe?
Mamma C
Hi Marisa - It might turn out soggy. You'd have to thaw it very well and pat it dry to get rid of excess moisture before using it in this recipe.
Ivy
Best cod I’ve ever had and so simple!
Mamma C
Hi Ivy - I love hearing that! Thanks for letting me know.
Nancy
Would this work with shake’n bake ? I don’t have regular breadcrumbs
Mamma C
Hi Nancy - I'm not familiar with the ingredients in that product. If it's like bread crumbs it should work, except you may not need seasonings if there are some in the Shake and Bake. If there's a lot of sodium, it may be too salty with the Parmesan. You could taste the breading and see what you think.
pen\ny
Thanks it turned out great with out the cheese and no other adjustments needed. While I do love parm, I am not a cheese with fish type of gal.
Mamma C
Hi Penny - I'm glad to hear it worked out for you!
Penny
Will this work without the parm cheese?
Mamma C
Hi Penny - The Parmesan adds great flavor. If you need to skip it, replace it with more bread crumbs and add more seasoning, perhaps some salt to taste.