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Crispy Baked Cod with Panko Crust

Close-up of a flaky white fish fillet showing a golden, crispy breadcrumb topping for the Crispy Baked Cod recipe.
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Make flaky cod with a crunchy, oven-baked crust. This recipe uses panko breadcrumbs to achieve an oven fried texture without excess oil.

Ingredients

Scale
  • 2 (6 ounce) cod fillets, about 1 inch thick
  • 1 large egg white
  • 1 tablespoon water
  • 1 cup Panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil, divided

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Pat the cod fillets completely dry using paper towels. This step is key for crispiness.
  3. In a shallow bowl, whisk the egg white and water together until slightly frothy.
  4. In a second shallow bowl, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, parsley, salt, and pepper. Mix well.
  5. Lightly brush the top and sides of each cod fillet with the egg white mixture.
  6. Press the coated side of the cod firmly into the Panko mixture until a thick, even crust forms.
  7. Place the crusted fillets on the prepared baking sheet. Drizzle 1/2 tablespoon of olive oil over the top of each fillet.
  8. Bake for 12 to 15 minutes, depending on the thickness of the fish, until the internal temperature reaches 145 degrees Fahrenheit and the crust is golden brown and crisp.
  9. Serve immediately for the best crunchy texture.

Notes

  • For extra crispiness, place the baking sheet in the oven while it preheats for 5 minutes before adding the fish.
  • If your cod is thinner than 1 inch, reduce the baking time to 10 minutes to prevent drying out.
  • You can substitute mayonnaise lightly spread on the fish instead of the egg wash for a richer binding agent.

Nutrition

Find it online: https://mayaplate.com/crispy-baked-cod-recipe/