Crispy Baked Cod Fish Recipes

CRISPY COD SANDWICH

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with foil, place a wire rack on it and coat with cooking spray.
• Whisk egg white in a shallow dish until frothy. Place cornflakes in another shallow dish. Sprinkle cod with garlic powder, pepper and salt. Dredge the cod in egg white, shaking off any excess, then coat with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the fish with cooking spray.
• Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 15 to 20 minutes.
• Combine mayonnaise and relish in a small bowl. Serve the fish on buns with some of the sauce and vegetables.

CRISPY BAKED COD

Steps:

• Preheat oven to 450 degrees F. Add the butter to an 11 x 7-inch baking dish (or another similar size dish that easily holds all of your fillets). Place the dish in the hot oven, just until the butter melts (it will only take a few minutes).
• In a shallow dish, combine flour, cornmeal, seasoned salt, garlic powder and pepper. Dredge the fish in the flour mixture to coat on all sides, shake off excess breading, and place in the hot dish. Very carefully turn the fish to coat with butter. You can also use a spoon to drizzle the melted butter over the top of the fish.
• Bake for 7-8 minutes. Turn the broiler to HIGH and broil the fish for 1-2 more minutes, until the top of the fish is crispy and flakes easily with a fork. Keep a close eye on the fish while it's under the broiler to make sure that it doesn't burn.
• Squeeze fresh lemon juice over the fish and sprinkle with parsley just before serving.

CRISPY OVEN-FRIED COD FISH

Steps:

• Preheat oven to 475 degrees (set oven rack to second-lowest position).
• In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl).
• In a shallow bowl slightly beat the eggs.
• Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate.
• Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking.
• Fry the fish until the undersides are golden brown (about 1 minute).
• Turn over and add in another 3-4 tablespoons oil; cook another 1 minute more.
• Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.

CRISPY BAKED COD SANDWICH

Steps:

• 1. Pre heat oven to 375 degrees. 2. Gather ingredients, measuring cups, 4 bowls, baking sheet, whisk, knife and cutting board. 3. Set up 3 bowls. Bowl #1 with the flour. Bowl #2 with 3 eggs that were beaten with the whisk well. Bowl #3 mix panko, cayenne, garlic powder, pinch of salt and pepper. Set bowls up in order of 1-2-3. 4. Cut your cod into sandwich size chunks. If the cod is extra wide, you may want to fillet the fish to be thinner. 5. Take each piece of cod and cover with flour in bowl #1, then in the egg of bowl #2, followed by the panko coating mixture. 6. Set onto the baking sheet and complete each piece of cod the same way. Make sure to get a lot of the panko mixture on the cod for that nice crunch. 7. Bake for 30-35 minutes. 8. As the cod bakes, start your sauce and chop the cabbage. 9. Make the boom boom sauce. Grab a bowl and add mayo, ketchup, chili sauce and sriracha. Give a good mix. 10. Assemble your baked cod sandwiches with the bun, cabbage, a piece of cod, a squeeze of lime (optional), and a drizzle of boom boom sauce. 11. Enjoy!

BAKED PANKO-CRUSTED FISH FILLETS

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
• Cut the fish fillets into 6-ounce portions.
• Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
• In a wide bowl, combine the panko breadcrumbs and parsley.
• Put the flour in another wide, shallow bowl.
• In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
• Dip the fish fillets in the plain flour, coating each piece thoroughly.
• Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
• Arrange the crumb-coated fish on the prepared baking sheet.
• Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

BAKED PANKO AND PARMESAN ENCRUSTED COD

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!

CRISPY BAKED COD

Steps:

• Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
• Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet.
• Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.

PANKO BAKED COD

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Pour 2 Tbsp. olive oil onto a large baking sheet and spread the oil evenly over the surface of the pan.
• Completely thaw 2 lbs. of cod fish fillets (if frozen). Once the fish is thawed, pat both sides dry with paper towels. It's important that the fish is patted dry, so that it doesn't become soggy when baked.
• Place the cod fillets on the oiled baking sheet, making sure there is a little room between each one. Measure 2 Tbsp. Dijon mustard into a small dish and baste the mustard onto one side of the cod fillets using a basting brush or spread the mustard onto them using the back of a spoon.
• Sprinkle 1/4 tsp. each kosher salt and pepper over the top of the fish fillets.
• Melt 2 Tbsp. unsalted butter. Pour 3/4 gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) into a small bowl. Add 2 tsp. each garlic powder and paprika, 1 tsp. Italian seasoning, and 1/4 tsp. each kosher salt and pepper. Stir until the butter is completely incorporated into the breadcrumb mixture.
• Spoon a generous amount of the breadcrumb mixture over the top of each cod fillet and press the breadcrumbs down onto the fish using the back of a spoon. It's fine if some of the breadcrumbs spill out onto the baking sheet.
• Place the baking sheet in the oven and bake for 14-15 minutes, or until the cod has cooked through.Baking times may vary depending on the thickness of your cod fillets. The best way to tell if cod has finished cooking is to check the internal temperature using a food thermometer. Stick the food thermometer into the thickest part of the fish. The safe internal temperature for cod is 145 degrees Fahrenheit.The cod is done when it is white, flaky, and the breadcrumb topping golden brown.
• Remove the baking sheet from the oven and serve.
• To Serve: Use a Microplane to zest 1 lemon over the top of the baked cod. Cut the lemon into wedges and squeeze over the top of the fish.

BAKED COD WITH PANKO

Steps:

• Preheat the oven to 425 degrees F. Lightly coat a baking dish with cooking spray.
• Place the cod fillets in the prepared baking dish. Squeeze the lemon juice over the fish and season with 1/8 teaspoon salt.
• Heat the olive oil in a medium saucepan set over medium heat. Add the garlic cloves and cook until fragrant, about 1 minute.
• Remove the saucepan from the heat. Stir in the panko breadcrumbs, rosemary, pepper and paprika. Stir to coat the breadcrumbs with the oil.
• Top each cod fillet with half of the breadcrumbs mixture, pressing down so that the mixture sticks to the fish.
• Cook until the fish is opaque and flakes easily, 12 to 14 minutes. Cooking time will vary depending on the thickness of the fillets.