Baked Panko Crusted Cod


This delicious crusted cod recipe has quickly become a new favorite in our house. Everyone gobbles it right up, and usually asks for seconds. It can be prepared ahead of time too, which is one of the reasons I like it so much. 


  • Four 6 oz. cod fillets 
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup Panko breadcrumbs, unseasoned
  • 2 tablespoons finely chopped parsley
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon Old Bay seasoning, or seafood seasoning of your choice 
  • 2 tablespoons mayonnaise
  • 1 lemon

Tartar sauce for serving: I mix 1/4 cup mayonnaise with 2 tablespoons plain yogurt, a splash of lemon juice, and chopped dill. 


1. Heat oven to 425 

2. Line baking sheet with parchment paper 

3. Sprinkle both sides of fish with salt and pepper 

4. In a wide bowl, combine Panko and parsley 

5. Put the flour is a wide, shallow bowl

6. In another bowl, whisk the eggs, Old Bay, and mayonnaise 

7. Dip the fish fillets in flour, coating each piece thoroughly 

8. Dip the flour-coated fillets into the egg mixture, then the Panko mixture, pressing to help crumbs adhere to fish

9. Arrange the pieces on the baking sheet and cook for 16- 20 minutes until fish flakes with a fork 

10. Squeeze lemon on top of fillets and serve with tartar sauce.