When it comes to cooking fish, few methods are as versatile or delicious as breading it with Panko crumbs. The light and airy texture of Panko provides a perfect base for a variety of flavors and seasonings, making it a great choice for cod fillets. In this article, we’ll explore 20 different ways to prepare crispy Panko cod that’s sure to please even the pickiest eaters. From classic fish and chips to tacos and sandwiches, we’ve got you covered with these mouthwatering recipes.
Panko-Crusted Cod with Lemon Garlic Aioli
A simple yet impressive recipe that combines the flaky texture of cod with the crunch of panko breadcrumbs and a tangy lemon garlic aioli.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup panko breadcrumbs
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 lemons, juiced
– 1/2 cup mayonnaise
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix panko breadcrumbs with 1 tsp olive oil.
3. Season cod fillets with salt and pepper. Dredge each fillet in the panko mixture, pressing gently to adhere.
4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Cook cod for 2-3 minutes on each side, or until golden brown.
5. Transfer skillet to oven and bake for an additional 8-10 minutes, or until cooked through.
6. Meanwhile, mix minced garlic with lemon juice and mayonnaise. Serve aioli chilled.
Cooking Time: 15-20 minutes
Spicy Panko Cod Tacos with Mango Salsa
Elevate your taco game with this unique combination of crispy cod, spicy panko crust, and sweet mango salsa.
Ingredients:
– 1 pound cod fillets
– 1 cup panko breadcrumbs
– 2 tablespoons hot sauce (such as Frank’s RedHot)
– 1 tablespoon olive oil
– 8 corn tortillas
– Mango Salsa ingredients (see below)
– Optional toppings: diced avocado, sour cream, cilantro
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
– 1 tablespoon fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs and hot sauce.
3. Dip cod fillets in olive oil, then coat with panko mixture.
4. Bake for 12-15 minutes or until crispy.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing cod on a tortilla, topping with mango salsa and desired toppings.
7. Serve immediately.
Cooking Time: 18-22 minutes
Baked Panko Cod with Parmesan and Herbs
Elevate your seafood game with this simple yet flavorful recipe. Pan-seared cod fillets smothered in a crispy panko breadcrumb mixture, topped with melted parmesan cheese and fragrant herbs.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup panko breadcrumbs
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Dip each cod fillet in beaten eggs, then coat evenly with panko breadcrumbs, pressing gently to adhere.
4. Place the breaded cod on the prepared baking sheet.
5. Drizzle olive oil over the cod and sprinkle Parmesan cheese, parsley, and dill.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Panko Cod Nuggets with Sweet Chili Dip
Elevate your snack game with these bite-sized cod nuggets coated in crispy Panko breadcrumbs and served with a tangy sweet chili dip. Perfect for a quick lunch or a fun appetizer for friends.
Ingredients:
– 1 pound cod fillets, cut into small nugget-sized pieces
– 1 cup Panko breadcrumbs
– 1/2 cup all-purpose flour
– 1 egg
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Sweet chili dip (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Panko breadcrumbs and flour.
3. In a separate bowl, whisk together egg and lemon juice.
4. Dip each cod piece into the egg mixture, then coat in Panko mixture, pressing gently to adhere.
5. Place coated cod on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until golden brown.
7. Serve warm with sweet chili dip.
Cooking Time: 12-15 minutes
Air Fryer Panko Cod with Tartar Sauce
Experience the perfect blend of crispy texture and tender fish with this easy-to-make Air Fryer Panko Cod recipe, served with a tangy tartar sauce.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup panko breadcrumbs
– 2 tbsp olive oil
– 1 tsp lemon zest
– Salt and pepper to taste
– Tartar sauce (store-bought or homemade)
Instructions:
1. Preheat the Air Fryer to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs and lemon zest.
3. Dip each cod fillet in olive oil, then coat with panko mixture, pressing gently to adhere.
4. Place coated cod in the Air Fryer basket in a single layer. Cook for 8-10 minutes or until golden brown and cooked through.
5. Serve hot with tartar sauce.
Cooking Time: 8-10 minutes
Panko Cod Sandwiches with Sriracha Mayo
Elevate your sandwich game with this flavorful and easy-to-make recipe featuring crispy Panko-crusted cod, creamy Sriracha mayo, and crunchy lettuce on a soft bun.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup Panko breadcrumbs
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
– 8 hamburger buns
– Lettuce leaves
– Sriracha mayo (see below for recipe)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Panko breadcrumbs, olive oil, lemon juice, garlic powder, salt, and pepper.
3. Dip each cod fillet into the breadcrumb mixture, coating both sides evenly.
4. Place coated cod on a baking sheet lined with parchment paper. Drizzle with additional olive oil if desired.
5. Bake for 12-15 minutes or until cooked through.
6. Assemble sandwiches by spreading Sriracha mayo on the bottom bun, adding a cod fillet, lettuce leaves, and topping with another bun.
Sriracha Mayo:
– 1/2 cup mayonnaise
– 2 tbsp Sriracha sauce
Mix ingredients together until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Panko Cod Fish and Chips with Malt Vinegar
Transform traditional fish and chips into a delightful treat with the crunch of panko breadcrumbs and the tanginess of malt vinegar. This recipe yields golden-brown cod coated in crispy panko, served alongside crispy potato sticks and a side of tangy malt vinegar for dipping.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup panko breadcrumbs
– 2 cups vegetable oil
– 2 large potatoes, peeled and cut into long strips
– 1/2 cup malt vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 350°F (175°C).
2. Dredge cod fillets in panko breadcrumbs, pressing gently to adhere.
3. Fry cod for 4-5 minutes or until golden brown, flipping halfway through.
4. Meanwhile, fry potato strips in batches for 3-4 minutes or until crispy.
5. Drain cod and potatoes on paper towels.
6. Serve with malt vinegar on the side for dipping.
Cooking Time: 15-20 minutes
Panko Cod Sliders with Pickled Red Onions
Elevate your seafood game with these crispy Panko cod sliders, topped with tangy pickled red onions and a hint of freshness. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 pound cod fillets, cut into small pieces
– 1 cup Panko breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Pickled Red Onions (see below)
– Hamburger buns or slider buns
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Panko breadcrumbs, garlic, parsley, salt, and pepper.
3. Dip cod pieces into beaten eggs and then coat in Panko mixture.
4. Place coated cod on a baking sheet lined with parchment paper and drizzle with olive oil.
5. Bake for 12-15 minutes or until cooked through.
6. Top with pickled red onions and serve on hamburger buns.
Cooking Time: 15-18 minutes
Panko Cod with Honey Mustard Glaze
This recipe combines the crispy exterior of panko-coated cod with a sweet and tangy honey mustard glaze, making it a perfect combination for any meal.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup panko breadcrumbs
– 2 tbsp olive oil
– 2 tbsp honey
– 2 tbsp Dijon mustard
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs.
3. Dip each cod fillet into the panko mixture, coating evenly.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Add the coated cod and cook for 2-3 minutes on each side or until golden brown.
5. In a small bowl, whisk together honey, Dijon mustard, and lemon juice.
6. Brush the glaze over the cod during the last minute of cooking.
7. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 12-15 minutes
Panko Cod Cakes with Remoulade Sauce
A simple yet impressive appetizer or main course, these Panko Cod Cakes are a flavorful and textural delight. Pair them with our creamy Remoulade Sauce for an unbeatable combination.
Ingredients:
– 1 pound cod fillet, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 1 egg
– 1 tablespoon lemon juice
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Vegetable oil for frying
– Remoulade Sauce (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine cod, panko breadcrumbs, onion, egg, lemon juice, and Worcestershire sauce. Mix well.
3. Divide mixture into 4-6 portions, depending on desired cake size. Shape each portion into a patty.
4. Place patties on prepared baking sheet and bake for 12-15 minutes or until golden brown.
5. Meanwhile, fry patties in hot oil (about 350°F/175°C) for an additional 2-3 minutes on each side, or until crispy and cooked through.
Remoulade Sauce:
– 1 cup mayonnaise
– 1 tablespoon ketchup
– 1 tablespoon chopped pickle relish
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl. Refrigerate for at least 30 minutes before serving.
Panko Cod Po’ Boy with Cajun Mayo
Elevate the classic Po’ Boy sandwich by adding crispy panko-crusted cod, tangy Cajun mayo, and fresh lettuce on a soft baguette. This flavorful twist is perfect for lunch or dinner.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup Panko breadcrumbs
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– Salt and pepper to taste
– 4 baguette slices
– Lettuce leaves
– Cajun Mayo (see below for recipe)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix Panko breadcrumbs with Cajun seasoning, paprika, salt, and pepper.
3. Dip each cod fillet in the breadcrumb mixture, pressing gently to adhere.
4. Place coated cod on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 12-15 minutes or until golden brown.
6. Assemble Po’ Boys by spreading Cajun Mayo on baguette slices, topping with baked cod, and finishing with lettuce leaves.
Cajun Mayo Recipe:
– 1/2 cup mayonnaise
– 2 tbsp hot sauce (such as Tabasco)
– 1 tsp Dijon mustard
– 1/4 tsp Worcestershire sauce
Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Panko Cod Bites with Garlic Aioli
Elevate your appetizer game with these addictive Panko cod bites served with a rich garlic aioli. Perfect for parties or a quick snack, this recipe is sure to please.
Ingredients:
– 1 pound cod fillets, cut into small pieces
– 1 cup Panko breadcrumbs
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– Vegetable oil for frying
– Garlic aioli (recipe below)
Garlic Aioli:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, salt, and pepper.
2. Dip cod pieces in beaten eggs, then coat with Panko breadcrumbs.
3. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
4. Fry cod bites for 2-3 minutes on each side, until golden brown and cooked through.
5. Serve hot with garlic aioli for dipping.
Cooking Time: 10-12 minutes
Panko Cod with Miso Glaze and Scallions
Elevate your seafood game with this flavorful and easy-to-make cod dish, featuring a sweet and savory miso glaze and crunchy scallion topping.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup Panko breadcrumbs
– 2 tbsp white miso paste
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp rice vinegar
– 1/4 cup chopped scallions (green and white parts)
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Panko breadcrumbs.
3. In a separate bowl, whisk together miso paste, soy sauce, honey, rice vinegar, and a pinch of salt.
4. Dip each cod fillet in the breadcrumb mixture, coating both sides evenly, then place on a plate or tray.
5. Heat about 1/2 inch (1 cm) of vegetable oil in an oven-safe skillet over medium-high heat. Fry cod for 3-4 minutes per side, until golden brown.
6. Brush miso glaze all over the cod, then transfer to the preheated oven and bake for 8-10 minutes, or until cooked through.
7. Top with chopped scallions and serve immediately.
Cooking Time: 15-18 minutes
Panko Cod Lettuce Wraps with Avocado Crema
Elevate your lunch game with this refreshing and flavorful recipe that combines crispy cod, crunchy lettuce, and creamy avocado.
Ingredients:
– 1 pound cod fillets
– 1 cup Panko breadcrumbs
– 2 tablespoons olive oil
– 4 large lettuce leaves
– 1 ripe avocado, mashed
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Dip cod fillets in beaten eggs and then coat with Panko breadcrumbs.
3. Place coated cod on a baking sheet lined with parchment paper and drizzle with olive oil.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, prepare the lettuce wraps by placing a large leaf on each plate.
6. Assemble the wraps by placing a piece of cod, some mashed avocado, and a squeeze of lemon juice onto the lettuce.
7. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Panko Cod Burgers with Dill Yogurt Sauce
Panko Cod Burgers with Dill Yogurt Sauce: A light and refreshing twist on traditional burgers, featuring flaky cod patties coated in crispy Panko breadcrumbs and served with a tangy dill yogurt sauce.
Ingredients:
– 1 pound cod fillets, cut into small pieces
– 1/2 cup panko breadcrumbs
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4 hamburger buns
– Dill Yogurt Sauce (see below)
– Lettuce, tomato, cheese, and any other desired toppings
Dill Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 tablespoons chopped fresh dill
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix cod pieces with egg, lemon juice, salt, and pepper.
3. Add panko breadcrumbs and gently combine until just mixed.
4. Form into 4 patties and season with salt and pepper.
5. Grill patties for 3-4 minutes per side or until cooked through.
6. Serve on hamburger buns with Dill Yogurt Sauce, lettuce, tomato, cheese, and any other desired toppings.
Cooking Time: 10-12 minutes
Panko Cod with Sweet and Sour Pineapple Sauce
Experience the perfect balance of crispy and tender with this Asian-inspired cod dish, paired with a tangy and sweet pineapple sauce. Pan-seared to perfection, this recipe is sure to become a family favorite.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup Panko breadcrumbs
– 2 tbsp olive oil
– 1/4 cup pineapple juice
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 cup chopped fresh pineapple
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Panko breadcrumbs and a pinch of salt.
3. Dip each cod fillet into the breadcrumb mixture, pressing gently to adhere.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Cook cod for 2-3 minutes on each side, or until golden brown.
5. Transfer skillet to the preheated oven and bake for an additional 8-10 minutes, or until cooked through.
6. While cod is cooking, combine pineapple juice, soy sauce, honey, and grated ginger in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes.
7. Serve cod with sweet and sour pineapple sauce spooned over the top. Garnish with chopped fresh pineapple.
Cooking Time: 15-20 minutes
Panko Cod Stir-Fry with Vegetables
A flavorful and healthy stir-fry dish that combines the crispy texture of Panko breadcrumbs with succulent cod, colorful vegetables, and a hint of Asian-inspired flavors.
Ingredients:
– 1 pound cod fillet, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 cup broccoli florets
– 1/4 cup Panko breadcrumbs
– 2 teaspoons soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add cod, bell peppers, and broccoli; stir-fry for 4-5 minutes or until the fish is cooked through and the vegetables are tender.
4. In a small bowl, whisk together Panko breadcrumbs, soy sauce, and honey.
5. Pour the breadcrumb mixture over the cod and vegetables; stir-fry for an additional minute to coat.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with green onions if desired.
Cooking Time: 12-15 minutes
Panko Cod Salad with Citrus Vinaigrette
This recipe combines the crispy texture of panko-breaded cod with the sweetness of citrus and a hint of spice, all on a bed of crisp greens. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup panko breadcrumbs
– 2 tbsp olive oil
– 1/4 cup freshly squeezed orange juice
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp honey
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix panko breadcrumbs with a pinch of salt and pepper.
3. Dip each cod fillet in olive oil, then coat in breadcrumb mixture, pressing gently to adhere.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, whisk together citrus vinaigrette ingredients (orange juice, lemon juice, Dijon mustard, honey).
6. Assemble the salad by placing a cod fillet on top of mixed greens, drizzle with citrus vinaigrette, and garnish with cilantro if desired.
Cooking Time: 15-18 minutes
Panko Cod Skewers with Teriyaki Glaze
Elevate your seafood game with this easy-to-make recipe that combines the crunch of Panko breadcrumbs with the sweetness of teriyaki glaze.
Ingredients:
• 1 pound cod fillets, cut into 1-inch pieces
• 1 cup Panko breadcrumbs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Fresh green onions and sesame seeds for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together Panko breadcrumbs, olive oil, garlic, salt, and pepper.
3. Dip each cod piece into the breadcrumb mixture, pressing gently to adhere.
4. Thread coated cod pieces onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes, or until cooked through.
6. Meanwhile, combine soy sauce, honey, rice vinegar, and ginger in a small bowl.
7. Brush teriyaki glaze over skewers during the last minute of grilling.
8. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 10-12 minutes
Panko Cod with Brown Butter and Capers
A flavorful and elegant dish that combines the richness of brown butter, the brininess of capers, and the delicate taste of cod.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 tbsp unsalted butter
– 1/4 cup panko breadcrumbs
– 2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp browned butter (see note)
– 2 tbsp chopped capers
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season cod fillets with salt and pepper.
3. Dredge cod in panko breadcrumbs, pressing gently to adhere.
4. Heat a non-stick skillet over medium-high heat. Add 1 tbsp butter and cook cod for 2-3 minutes per side, or until cooked through.
5. Remove cod from skillet and set aside.
6. Reduce heat to medium. Add remaining 1 tbsp butter and let it brown, stirring occasionally (about 5 minutes).
7. Stir in capers and cook for an additional minute.
8. Serve cod with brown butter and capers spooned over the top.
Cooking Time: Approximately 12-15 minutes.
Summary
Get ready to indulge in a variety of delicious Panko cod recipes that are perfect for any occasion! From classic fish and chips to innovative tacos, sliders, and cakes, these crispy Panko cod dishes are sure to please. Discover mouthwatering combinations like lemon garlic aioli, spicy mango salsa, and sweet chili dip, or try unique flavors like miso glaze with scallions or brown butter with capers. Whether you’re looking for a quick weeknight dinner or a show-stopping special occasion meal, these 20 Panko cod recipes have got you covered.
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