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.
Roxy
This was soooo sooooo very delicious and crispy!!! We loved every bite!
Mamma C
Hi Roxy - Yes!!! I'm so glad you loved it. Thanks for leaving a review!
Pattio
This was fabulous! The only change I made was to use finely grated Pecorino Romano cheese instead of Parmesan because that’s what I had on hand. The fish was perfectly done and the crunchy breading certainly made you think it was fried! Thanks for sharing this recipe – – I can’t wait to make it again.
Mamma C
Hi Pattio - It's good to know that Pecorino works here too. I'm so glad you enjoyed this cod recipe!
Carol Seaholts
Absolutely great. I was impressed how crunchy this turned out. I used fresh caught Sea of Cortez Corvina bass. This will definitely be my go to recipe. Thank you for sharing.
Carol
Mamma C
Hi Carol - I'm glad it worked well with sea bass. I love the crunchiness too!
Brent
Thanks for this. I love fish, hate the mess of frying - this tasted very good.
Mamma C
Hi Brent - You're welcome! This is definitely less messy than frying.
Julia
Is there any substitute for cooking spray? I can’t stand the smell.
Mamma C
Hi Julia - You could brush on some canola oil or avocado oil instead.
Riverlites
This is one of those perfect classic recipes because fresh is always best: fish, lemon, garlic, parsley, BUT when you have to “go to” on-hand pantry/fridge/frozen substitutes, it’s still delicious. Thanks! PS: I hope folks understand to zest the lemon before cutting it in half, even if you don’t need it all.
Mamma C
I'm glad you enjoyed this!
Doug
In the past two months I've made this for my wife 6 times with pacific and Atlantic Cod. The wife loves it. I add a few extra spices. It is delicious. Thanks for the recipe. Im about to make it again tonight.
Mamma C
Hi Doug - I'm so glad to hear that! I make this often too.
Carolyn
Made this for dinner..The family loved it! Will definitely make this again!
Mamma C
Hi Carolyn - I'm so glad your family loved it! Thanks for letting me know.
Joan puritz
We loved it. Crispy and tender. Just right.
Mamma C
Hi Joan - I'm happy to hear that! Thanks for letting me know.
Chris David
Lovely recipe - quick, easy, and fresh. We didn't have the salad and dressing on the side, just squeezed some lemon over the top.
Mamma C
Hi Chris - I'm glad you enjoyed the cod!
Ann
Easy and excellent, looked just like in the photo! Served on a brioche roll with lettuce and a little lemon mayo.( reminded me of an East coast fish fry which I miss)! Glad to find a new recipe for the six pack servings of frozen cod we’ve been buying this past year.
Mamma C
Hi Ann - This cod is so delicious in a sandwich! I'm glad you enjoyed it as much as we do.