Panko Crusted Fish Recipe

Overhead shot of several lemon panko crusted fish fillets on a white serving platter, garnished with parsley and lemon slices

4.13 from 31 votes

This Panko Crusted Fish Recipe uses cod, but any white fish will work. The fish is coated in a panko crust with lemon zest and other seasonings and baked until crispy in just 15 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 301kcal

Author: Jocelyn Delk Adams

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

How to Store & Reheat Panko Fish

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