Best 3 Panko Encrusted Cod Recipes
**Crispy on the outside, tender and flaky on the inside, Panko-Encrusted Cod is a quick and easy seafood dish that's perfect for a weeknight meal. This recipe uses simple ingredients and can be ready in just 30 minutes.**
**The cod is coated in a mixture of panko breadcrumbs, Parmesan cheese, herbs, and spices, then pan-fried until golden brown. Serve with your favorite dipping sauce, such as tartar sauce or lemon-herb butter.**
**In addition to the classic panko-encrusted cod, this article also includes recipes for several variations on this dish, including:**
* **Baked Panko-Encrusted Cod:** This version of the dish is baked in the oven instead of pan-fried, making it a healthier option.
* **Air Fryer Panko-Encrusted Cod:** This recipe uses an air fryer to cook the cod, resulting in a crispy crust and tender interior.
* **Panko-Encrusted Cod Tacos:** These tacos are made with panko-encrusted cod, cabbage slaw, and a creamy avocado sauce.
* **Panko-Encrusted Cod Nuggets:** These bite-sized nuggets are perfect for dipping in your favorite sauce.
* **Panko-Encrusted Cod with Lemon Caper Sauce:** This recipe features a flavorful lemon caper sauce that complements the cod perfectly.
**Whether you're looking for a classic panko-encrusted cod recipe or a more creative variation, this article has something for everyone. So gather your ingredients and get ready to enjoy this delicious and versatile dish.**
PANKO ENCRUSTED COD
A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Try this with the best, easiest tartar sauce ever recipe #170190!
Provided by icancook66
Categories High Protein
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 450 degrees.
- Spray large cookie sheet with cooking spray.
- Beat egg and egg white into bowl.
- Place panko in bowl with seasonings.
- Dip fish into egg, then into panko, pressing panko into fish.
- Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
- Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.
BAKED PANKO AND PARMESAN ENCRUSTED COD
Crispy oven baked crusted cod fillets that are tender and flavorful. Seasoned with simple pantry staples, breaded with panko breadcrumbs and parmesan, then baked to a crispy golden perfection. An easy and healthy recipe in just 30 minutes!
Provided by Kaylie
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Dry cod fillets well with a paper towel (If using frozen fillets, make sure to thaw it completely by submerging the cod in a vacuumed sealed bag with cold water).
- Add garlic powder, salt, and pepper in a small bowl and mix well. Use half of the mix to season the cod fillets on both sides evenly. Save the remaining for the breadcrumb mixture.
- To toast the panko, pour oil over the breadcrumbs and mix well, breaking up any clumps. Spread evenly onto a baking sheet and bake for 4 to 5 minutes, until golden and crunchy.
- Remove panko from the oven and pour it into a shallow dish. Let it cool for 2 to 3 minutes. Add the remaining seasoning mixture and parmesan cheese. Mix well.
- Dredge seasoned cod fillet into the whisked egg, shaking off any excess. Then place the fillet into the panko mixture, pressing firmly on all sides for the crumbs to stick on.
- Place the breaded cod onto a baking sheet lined with parchment paper. Repeat with the remaining fillets.
- Bake for 10 minutes, or until internal temperature of the fish reaches 145 degrees Fahrenheit.
- Garnish with parsley and a squeeze of lemon with side of tartar sauce!
Nutrition Facts : ServingSize 2 g, Calories 457 kcal, Carbohydrate 24 g, Protein 52 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 190 mg, Sodium 1728 mg, Fiber 2 g, Sugar 2 g
BAKED COD WITH GARLIC AND HERB RITZ CRUMBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
- Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
- Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
- Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Tips:
- Choosing the Right Cod: Opt for fresh or frozen cod fillets that are firm and have a mild, slightly sweet flavor. Avoid fillets with any signs of discoloration or an off odor.
- Properly Thawing Frozen Cod: If using frozen cod, thaw it completely in the refrigerator overnight or under cold running water for about 30 minutes. Never thaw cod at room temperature, as this can promote bacterial growth.
- Seasoning the Cod: Before coating the cod in the panko mixture, season it with salt, pepper, and any other desired spices or herbs. This will enhance the flavor of the fish.
- Creating aCrispy Crust: To achieve a crispy panko crust, ensure that the panko breadcrumbs are evenly coated on the cod fillets. You can also lightly press the panko crumbs onto the fish to help them adhere better.
- Frying the Cod: Use a deep fryer or a large skillet with enough oil to shallow fry the cod fillets. The oil should be heated to 375°F (190°C) before adding the fish. Fry the cod in batches, avoiding overcrowding the pan, to prevent the oil temperature from dropping.
- Draining and Serving: After frying, transfer the cod fillets to a paper towel-lined plate to drain any excess oil. Serve the panko-encrusted cod immediately with your favorite dipping sauce, such as tartar sauce, lemon wedges, or aioli.
Conclusion:
Panko-encrusted cod is a delicious and versatile dish that can be enjoyed as a main course or as part of a larger meal. By following these tips and the detailed recipe instructions, you can create a crispy, flavorful cod dish that is sure to impress your taste buds. Experiment with different seasonings and dipping sauces to find your perfect combination. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is a great way to enjoy the delicate flavor of cod in a crispy, golden-brown coating.
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