This panko fish is one of my weeknight lifesavers, boos! I grab some fresh cod, coat it in a mix of Panko crumbs, lemon pepper, smoked paprika, and cayenne, then bake it until it turns golden. The crust is light and crispy, the fish stays flaky and tender, it’s one of the best healthy fish recipes I’ve got in rotation.
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How to Make Panko Fish
Season the Fish
Step 1: Dry cod fillets with paper towels.
Step 2: Season with salt and pepper to taste on both sides of the fish. Set aside.
Prep the Coatings
Step 3: Add Panko crumbs, smoked paprika, lemon pepper, lemon zest, 1/2 teaspoon of kosher salt, and cayenne to a shallow bowl.
Step 4: Whisk together until combined.
Step 5: Add flour to a separate bowl.
Step 6: Whisk together eggs in another separate bowl. You should have 3 separate bowls total.
Dredge the Fish and Bake It Up!
Step 7: Dip fish in flour.
Step 8: Coat both sides.
Step 9: Dip into eggs, coating both sides.
Step 10: Dip into the Panko mixture.
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Step 11: Place the coated fish on the baking sheet. Once done coating all fish, liberally spray tops of fish with additional cooking spray.
Step 12: Bake until fish just begins to flake easily with a fork.
Step 13: Garnish with fresh parsley and lemon slices or wedges. Serve your lemon panko crusted fish with brown rice and a veggie for an easy weeknight meal!
Panko Crusted Fish Recipe
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Equipment
Ingredients
- Non-stick cooking spray
- 1 lb cod fillets or mahi mahi
- 1/2 teaspoon kosher salt plus more to taste, divided
- black pepper to taste
- 1 cup Panko crumbs plain
- 1 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- ½ teaspoon lemon zest
- 1/2 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 2 large eggs
- Fresh parsley and lemon wedges/slices for garnish
Instructions
- Preheat oven to 400° and cover baking sheet with parchment paper and spray liberally with non-stick cooking spray.
- Dry cod fillets with paper towels then season with salt and pepper to taste on both sides of fish. Set aside.
- In a shallow bowl, whisk together Panko crumbs, smoked paprika, lemon pepper, lemon zest, 1/2 teaspoon of kosher salt and cayenne until combined.
- Add flour to a separate bowl.
- Then whisk together eggs in another separate bowl. You should have 3 separate bowls total.
- To assemble, dip fish in flour to coat both sides then dip into eggs coating both sides then finally into Panko mixture then place on sprayed baking sheet.
- Once done coating all fish, liberally spray tops of fish with additional cooking spray. Bake 15-18 minutes or until fish just begins to flake easily with a fork.
- Garnish with fresh parsley and lemon slices or wedges and serve simply with brown rice and a vegetable for an easy weeknight meal.
Notes
- Fridge: Place the cooled fillets in an airtight container and refrigerate for up to two days.
- Freezer: Wrap each cooled fillet individually in foil or parchment, then store in a freezer-safe bag or container for up to 1 month.
- Reheating: Preheat your oven to 375 degrees Fahrenheit. Place the fish on a wire rack over a baking sheet to keep it crispy, and heat for about 10 to 15 minutes or until it’s heated through. Avoid the microwave as it can make the panko coating soggy. You can also reheat straight from frozen in a 375°F oven for 20-25 minutes.
Nutrition
Recipe Tips
- Fresh fish should smell like the ocean, y’all. Not fishy. The flesh should be firm and bounce back when pressed. Avoid fillets that look dull, mushy, or slimy.
- Coating not sticking? Brush each side with melted butter to help it cling.
- Thicker fillets need more baking time. Use a thermometer and pull the fish when it hits 125°F at the thickest part.
- Seal your Panko. Keep it in an airtight container so it stays light and crispy for your next panko crusted cod.
Serving Ideas
- Southern Sides: This fish is perfect with a scoop of collard greens, tender green beans, or even braised cabbage if you have some hangin’ around.
- Salads: A cold side like classic coleslaw, vinegar coleslaw, or cucumber and onion salad balances out that crispy baked panko cod.
- Mashed Potatoes: You can’t go wrong with creamy mashed potatoes, garlicky ones, or even leftover slow cooker mash warmed up with butter.
- Rice: Spoon it over white rice, mix it with brown rice, or go all out with a Mexican rice.
- Corn: Pair your baked panko fish with creamed corn, grilled corn, or fried corn.
Recipe Help
You can boo, but make sure they’re fully thawed and patted dry before breading.
Yup! Spray the basket and the tops of the breaded fish with non-stick spray, then cook at 350°F for about 10-12 minutes, flipping halfway through.
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Wonderful recipe!
Thanks, boo!
This Panko Fish recipe looks amazing! I love how crispy the coating is, and the tips for seasoning really enhance the flavor. Can’t wait to try this for dinner—thanks for sharing!
Thank you!
the recipe had no flavor and I will not make it again,
So sorry you didn’t enjoy. We will retest on our end.
Loved this dish! It was super easy to make and my husband even went back for seconds, even though I accidentally grabbed the bread crumbs instead of panko
So glad it turned out well! Bread crumbs are perfectly fine as a sub!