This simple panko-crusted cod recipe takes minutes to prep and makes for an easy and delicious dinner paired with your favourite side. If you’re a fan of easy seafood recipes, you’ve got to try this one out!

Three panko-crusted cod fillets with thyme and lemon wedges on a blue plate next to tartar sauce.

Are you a fan of seafood?

How about easy recipes?

Well, have I got the thing for you!

I absolutely love seafood, especially cod. Some of my faves are fish stew, cod au gratin, fish fajitas and, of course, panko-coated cod.

This panko baked cod recipe takes minutes to prep and, all in all, can be on the table in under 30 minutes. Not too shabby, huh?

Fan of fish with panko? Check out this crispy fish burger recipe!

How To Make This Panko Crusted Cod Recipe

Full details on how to make this panko-crusted cod are in the recipe card below, but here are the basics:

First you’re going to want to pat the cod fillets dry of any excess moisture with paper towels, then lightly season them with some salt and freshly ground black pepper.

Uncooked, seasoned cod fillets on a light grey plate.

Set up your dredging station. Basically, you want a dish of flour, another with a whisked egg, and a third with seasoned panko bread crumbs.

Three dishes: one with flour, one with whisked egg and one with seasoned panko bread crumbs.

Now it’s time to dredge the cod fillets! Taking one fillet at a time, lightly coat it in flour, shaking off any excess flour.

Flour-coated cod fillet in a white dish.

Then dip the cod fillet into the whisked egg, allowing any excess egg to drip back into the dish.

Whisked egg in a white dish with a cod fillet dunked into it.

The last step in the dredging process is to coat the cod fillet in seasoned panko bread crumbs. You’ll want to press the bread crumbs into the fish so you get a good coating.

Tip: To get more golden colour on your panko bread crumbs, you can bake them in the oven (on a sheet pan) for a few minutes before coating the fish.

Fillet of cod with panko bread crumbs in a white dish.

As you are dredging your cod fillets, you can put them on a greased sheet pan. Then it’s just a matter of baking them until cooked through.

Four panko-coated cod fillets on a sheet pan before baking.

There ya have it! Easy panko-crusted cod that’s ready to be devoured!

Tip: Serve with some fresh lemon wedges and tartar sauce. So good with this baked fish recipe!

Four panko-coated cod fillets on a sheet pan after baking.

Look at those beautiful flakes!

Tip: Enjoy the pieces of cod as is or use as a delicious protein for a cod fish sandwich or wrap!

Close-up of a fillet of cooked cod, showing the interior texture.

Can I Use Frozen Fish?

Fresh fish works best for panko-crusted cod (because it tends to have less moisture), but frozen will totally work. Just ensure that if you use frozen, you thaw before using.

Close-up of a panko cod fillet and wedge of lemon on a blue plate.

Can I Use Another Variety of Fish?

For sure! Instead of cod, try haddock.

Sides To Serve With Panko Crusted Cod

This panko cod is delicious with any of these sides:

More Easy Cod Recipes

If you try this panko-crusted cod recipe, be sure to leave a comment below!

Three panko cod fillets with thyme and lemon wedges on a blue plate next to tartar sauce.

Panko-Crusted Cod Recipe

Dawn | Girl Heart Food

This simple panko-crusted cod recipe takes minutes to prep and makes for an easy and delicious dinner paired with your favourite side. If you're a fan of easy seafood recipes, you've got to try this one out!

5 from 1 vote

Print Recipe Save Recipe

Prep Time 10

Cook Time 18

Total Time 28

Course Main Course

Servings 4 pieces

Ingredients

Cooking spray, to grease sheet pan
4 (5-ounce) cod fillets (boneless and skinless), 1.25 pounds in total
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
¼ cup all-purpose flour
1 large egg
1 cup unseasoned panko bread crumbs, approximately
1 teaspoon onion powder
½ to ¾ teaspoon dried thyme or dried dill weed, depending on how much herb flavour you want
½ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
Chopped fresh thyme leaves or dill, garnish to taste (optional)
Tartar sauce and lemon wedges, for serving (optional)

Instructions

Preheat the oven to 400 degrees Fahrenheit. Lightly spray a sheet pan with some cooking spray and set aside.
Pat cod fillets dry of any excess moisture with paper towels. Use ¼ teaspoon each of salt and black pepper and season the fillets.
Set up your dredging station. Use three small baking dishes or shallow plates or bowls. Add flour to one, whisk the egg in another and add panko bread crumbs to the third. To the panko bread crumbs, add onion powder, thyme or dill (whatever one you're using), garlic powder, cayenne pepper and remaining ¾ teaspoon of salt and remaining ½ teaspoon of black pepper. Stir to combine.
Tip: After the panko mixture is mixed up, I like to remove about ½ of it (and put into a bowl) just so it doesn't get clumpy as I'm coating the fish. Add more back, as needed.
Taking one cod fillet at a time, coat in the flour, shaking off excess. Dip the cod in egg, allowing the excess egg to drip off back into the dish. Then dip the cod in the seasoned panko bread crumbs, pressing them in so they adhere nicely to the fish. Once coated, place the cod onto the prepared sheet pan as you continue to coat all the cod fillets.
Bake the cod fillets for 16 to 18 minutes or until they're cooked through, opaque and flake easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).
Note: Cook time can vary depending on the thickness of your fish.
If desired, garnish with fresh thyme or dill. Serve with tartar sauce and lemon wedges (optional, but delicious). Enjoy!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword cod recipe, easy seafood recipe, panko cod, under 30 minutes

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