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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I love fish. This sounds extra yummy. Can’t wait to try it.
healthy and delicious and simple!! thanks
This is delicious but the recipe says 833 Calories per serving?! This has got to be a typo. We’ll make this frequently but I also like the addition of parsley to the panko and I will try Whole Wheat panko to stay within the Loisof the Mind Diet
Best fish recipe EVER!!!! So light and absolutely delicious!
Thank you, thank you, Thank you!
So easy. So good, Nutrition info is WAY off though! 223 kcals per portion
Such a great and easy receipe; I’ve made it 3 times this week. I used frozen cod and cut the recipe in half as I was making it for myself. It’s a great staple and I can change up the sides each time and it’s likes a whole new dish. Will be making so much more from this site- so happy I found it.
Made this tonight with locally caught Mahi. So delicious thanks for sharing this recipe.
I liked this so much I made copies for my friends at work; used fresh grouper as the fish. Forgot to spray the parchment paper, but that didn’t seem to make a difference. I’m a fan of Montreal Steak seasoning and switched that out for the salt and pepper.
Will definitely make again.
Thank you so much Cathy! Can you do me a favor and point them to my website instead to get the recipe? It helps me out and spreads the word about my site so I can continue to share recipes. I appreciate the love.
This was delicious! I did change the recipe up a bit though. I added dried parsley and paprika to the Panko mixture. I also added a smidge of butter to the top of the fish before putting it in the oven. I also put it on the broiler setting for the last few moments. I am a picky fish eater and I am happy to say I actually had seconds! And my hubby and kids didn’t need any sauce!
So glad you enjoyed it!
My second time making this. It’s a hit. Thank you!!!
Hooray I’m so so glad!