This Crunchy Baked Cod with Parmesan Panko Crumbs is the perfect dinner to make for the whole family! The cod is dipped in buttermilk and then dredged in a mixture of parmesan cheese and panko breadcrumbs. It is then baked at high heat in the oven until it has a perfect crunchy crust! An easy recipe for a scrumptious meal on those busy weeknights!
This flaky white fish with a golden brown parmesan and panko crust is a great way to get your family to enjoy fish. It is very mild and firm and not very fishy, which makes it easy for kids to enjoy!
This is a perfect meal to serve for a family dinner or would be a great choice for a date night in!
Why You Will Love This
- It is quick. Preparing these cod filets to be baked in a hot oven only takes a couple of minutes and few simple ingredients. The fish bakes for only 15-17 minutes, which means this dinner only takes about 25 minutes from start to finish. A perfect weeknight dinner!
- It is crunchy. The crunchy panko breadcrumb mixture on the outside makes a perfect crispy outside edge for this tendrer, flaky fish.
- The cod. Cod is a mild white fish that flakes so nicely. There really isn't much to not like about it!
- Panko breadcrumbs: I like to use seasoned panko breadcrumbs becasue I like the added flavor (and color) they provide. You could use unseasoned panko breadcrumbs too since you are adding flavor with the parmesan and garlic powder. Regular breadcrumbs would work but won't provide as much crunch.
- Parmesan cheese: Grated parmesan cheese is going to work best and mix well with the breadcrumbs.
- Garlic powder
- Buttermilk: Full fat, low fat or fat free would work for this.
- Cod: Four pieces of cod are used in this recipe but Haddock, Mahi Mahi or Grouper would be great substitutes. I prefer fresh cod, but frozen and thawed would work just as great!
Step by Step Instructions
Here is how to make and bake this delicious parmesan crusted cod.
Step 1: Preheat your oven to 500°F. Spray a broiler pan with non stick cooking spray or line a baking sheet with parchment paper.
Step 2: Place flour in a shallow dish.
Step 3: Place buttermilk in a shallow dish.
Step 4: Combine the panko, parmesan, garlic powder, and salt in a shallow dish and stir to combine.
Step 5: Place fish fillets on a plate and pat dry with paper towels.
Step 6: Working with one filet at a time, start by dredging it in the flour, making sure to shake off the excess flour.
Step 7: Dip the filet in the buttermilk.
Step 8: Dredge the filet in the panko mixture, gently pressing the crumb mixture into the the filet to ensure that it sticks and is well covered.
Step 9: Place filet on the prepared baking sheet. Repeat with remaining filets.
Step 10: Bake in the 500°F oven for 15-17 minutes or until fish flakes easily with a fork and it reaches an internal temperature of 145°F. The cooking time will really depend on the size of your filets, so be sure to test it before eating.
Add a teaspoon of grated lemon zest to the panko breadcrumb mixture before dredging the fish in it. It gives the crunchy crust a little zing!
Don't skip patting the fish dry with paper towels step. This will remove excess moisture and give you the best results with that crispy crust.
For added color, sprinkle with fresh parsley and flake salt before serving.
Serve this with fresh lemon wedges and tartar sauce! Squeeze the lemon juice on top and dip in a small bowl of tartar sauce before eating!
If you are preparing this for more than four people, just increase the number of fish filets you prepare. There is plenty of flour, buttermilk and panko crumb mixture left to do more fish filets.
One way to tell when the fish is done is when it flakes easily with a fork. The best way to be certain though is to test it with a thermometer. The cod should reach an internal temperature of 145°F and should be an opaque white color on the inside.
You could use regular breadcrumbs as an alternative. If you are out of both, you could get creative and crush up any crackers, pretzels or chips you may have on hand!
Definitley serve it with tartar sauce and/or fresh lemon wedges. On the side, you could serve a potato, like roasted red potatoes, french fries or mashed potatoes. A vegetable like green beans or broccoli would be great too.
Storing and Freezing
Store leftover fish in the refrigerator in an airtight container for up to 3 days. To reheat, place on a microwave safe plate, cover with a paper towel and heat for 30-45 seconds or until heated through.
Freezing is not recommended.
Other Recipes to Try
To use any leftover buttermilk from this Crunchy Baked Cod with Parmesan Panko Crumbs, try one of these recipes:
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Crunchy Baked Cod with Parmesan Panko Crumbs
- 1 cup seasoned Panko breadcrumbs
- ¼ cup grated parmesan
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup buttermilk
- 1 cup flour
- 1 pound cod, cut into 4 equal filets
- Preheat oven to 500°F. Prepare broiler pan by spraying with cooking spray.
- Place flour in a shallow dish.
- Place buttermilk in a second shallow dish.
- Combine panko, parmesan, salt, garlic powder and pepper in a third shallow dish and stir to combine.
- Working with one filet at a time, dredge in the flour, shaking off any excess flour. Dip in the buttermilk, turning to fully coat. Dredge in the panko mixture, lightly pressing the filet into the breading to ensure it sticks and is fully coated.
- Place fish on prepared broiler pan and bake at 500°F for 15-17 minutes or until fish flakes easily with a fork and reaches an internal temperature of 145°F.