Y’all, this panko fish is my weeknight lifesaver. It’s easily one of the best healthy fish recipes I keep in rotation. I make it by coating fresh cod in a seasoned Panko mixture, then baking it in the oven. Quick and easy, boos. Plus, the texture of this panko coated fish is on point. Crispy on the outside, flaky on the inside. No deep frying involved. Get into it!
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How to Make Panko Fish
These step-by-step photos show how to make lemon panko crusted fish, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Panko Fish Recipe
1. Pat the cod dry, season both sides
Use paper towels to dry the fillets, then season with salt and pepper.
2. Coat the fish in flour on both sides
Dredge each fillet lightly, making sure it’s fully covered, then shake off any excess.
3. Dip the floured fish into beaten eggs
Make sure both sides are covered.
4. Mix panko with seasoning in a shallow bowl
Press the fish into the seasoned panko mixture until coated.
5. Place the coated fish on a lined baking sheet
Once all filets are coated, liberally spray the tops with additional cooking spray.
6. Bake until your panko crusted cod is golden brown and flakes easily
Finish with fresh parsley and lemon slices or wedges, and serve!
PRO TIP: Prep your dredging station first, boos. Get your flour, egg mixture, and seasoned Panko all set up before you start. You’ll coat each fillet quickly without the mess slowing you down.
Full Panko Fish Recipe
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°F. Place the fish on a wire rack over a baking sheet, and heat for 10 to 15 minutes. Or toss it in the air fryer at 350°F for 5-7 minutes. That’s actually how I reheat mine most of the time! You can also reheat straight from frozen in a 375°F oven for 20-25 minutes.
- Tip: Try to avoid the microwave, boos. It will make the panko coating soggy.
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 lemon panko crusted fish.
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Serving Ideas
- Southern Sides: This fish is perfect with a scoop of collard greens, grits, tender green beans, grit cakes, or even braised cabbage if y’all 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: Y’all can’t go wrong with creamy mashed potatoes, garlicky ones, or leftover slow cooker mash warmed up with butter.
- Rice: Spoon it over red beans and rice, mix it with dirty rice, or go all out with a Mexican rice.
- Corn: Pair your baked panko fish with creamed corn, grilled corn, sweet potato cornbread, 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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Fresh and delicious! Can’t wait to try!
So smart to add lemon zest to the panko! What a brightly flavored dish!
Sounds amazing! I usually turn to chicken but I need more fish in my life!
I love the looks of this fish. Crispy fish—panko—lemon. What a wonderful dish to serve for spring. A nice crisp
white wine. Aaaaah.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web design too—whoopee and adding new features along the line.
Love the looks of this fish recipe, Jocelyn! I can’t handle ‘fishy fish’, and I can tell there’s no way these are going to be too fishy with the Panko and the lemon…looks delicious!
Yummmm! Panko bread crumbs is my favorite and it does work well with fish. Checking out the recipe because I need to make this soon.
Panko on fish is the best! You get the whole fried crunchy feeling without the health problems. I’m a fan of this one!
Oh man, I love Panko! Especially with fish. You can’t beat the crunch! Looks amazing!
I will try this recipe with some variation of fish or even chicken. Pinning this and have a great weekend.
This is a delicious looking meal!!!