Panko-Crusted Cod
This recipe offers a quick and easy way to prepare tender cod fillets with a crisp, golden panko crust. Pan-fried to perfection, it's a light yet satisfying meal, ideal for a weeknight dinner, highlighting simple ingredients for maximum flavor and texture.
Equipment
- 2 Shallow Dishes or Bowls For egg white and Panko bread crumbs
- 1 Large skillet or frying pan For pan-frying the cod
- 1 Fish spatula or wide turner For carefully flipping the fish
- 1 Plate Lined with Paper Towels For draining excess oil after frying
Ingredients
Main
- 2 4 oz cod fillets ; thawed
- 1 large egg white
- 1/2 cup Panko bread crumbs
- vegetable oil
Instructions
- Thaw cod fillets completely if frozen, then pat them thoroughly dry with paper towels to ensure a crisp crust.
- Prepare your dredging station: whisk the egg white lightly in one shallow dish, and place the Panko bread crumbs in another shallow dish. Season the Panko with salt and pepper.
- Dip each cod fillet first into the egg white, ensuring it's evenly coated, letting any excess drip off.
- Immediately transfer the egg-coated fillet to the Panko crumbs, pressing gently to adhere the crumbs evenly on all sides.
- Heat about 1/4 to 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering, but not smoking.
- Carefully place the panko-crusted cod fillets into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 3-5 minutes per side, or until the Panko crust is golden brown and crispy, and the fish flakes easily with a fork, indicating it's cooked through.
- Using a fish spatula, carefully remove the cooked fillets from the skillet and transfer them to a plate lined with paper towels or a wire rack to drain any excess oil.
- Serve immediately with a squeeze of fresh lemon and your desired side dishes.
Notes
For best results, ensure your cod fillets are thoroughly thawed and patted completely dry before dredging; this promotes a superior crispy crust. The oil temperature is critical – aim for medium-high heat. Too low, and the fish will be greasy; too high, and the panko will burn before the fish cooks through. Test a few crumbs; they should sizzle immediately. Season the panko crumbs generously with salt, black pepper, and perhaps a pinch of garlic powder or paprika for added depth. After cooking, always drain the fish briefly on a wire rack or paper towels to remove excess oil. A squeeze of fresh lemon juice just before serving brightens the flavor, and consider a simple homemade tartar sauce or a fresh herb aioli to complement the delicate fish.