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- 4 cod fillets (approximately 6 oz each) - 1 cup finely grated Parmesan cheese - 1 cup panko breadcrumbs - 2 teaspoons garlic powder - 1 teaspoon onion powder - 1 teaspoon dried parsley - 1 teaspoon freshly grated lemon zest - Salt and pepper, to taste - 1/4 cup all-purpose flour - 2 large eggs, beaten until frothy - 2 tablespoons extra virgin olive oil - Lemon wedges, for serving Crispy Parmesan crusted cod is full of flavor and easy to make. You start with fresh cod fillets. I love using cod because it cooks well and tastes great. The Parmesan cheese gives a rich flavor and a nice, crispy texture. Panko breadcrumbs add extra crunch, making this dish so satisfying. Next, I mix garlic powder, onion powder, dried parsley, and lemon zest into the breadcrumb mixture. These spices lift the flavor, making each bite delicious. I also add salt and pepper to balance the taste. For the breading process, I prepare three plates. One has flour, the second has beaten eggs, and the last has the Parmesan-panko mix. This setup makes it easy to coat the fish evenly. Remember, fresh lemon wedges are a must. They add a bright kick that pairs perfectly with the fish. This dish is a simple way to impress anyone at your table! {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper to prevent sticking. - In a shallow dish, combine 1 cup of finely grated Parmesan cheese, 1 cup of panko breadcrumbs, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried parsley, and 1 teaspoon of freshly grated lemon zest. - Mix these ingredients thoroughly until well combined. - Set up your breading station. Use one shallow plate for 1/4 cup of all-purpose flour, another for 2 large beaten eggs, and a third for the Parmesan-panko mixture. - Pat the cod fillets dry with paper towels. This helps the coating stick better. Season both sides with salt and pepper. - Take each cod fillet. First, dredge it in the flour, shaking off any excess. Then dip it into the beaten eggs, letting any extra drip off. Lastly, coat the fillet in the Parmesan-panko mixture, pressing lightly to make it stick. - In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. - Once the oil shimmers, carefully place the coated cod fillets in the skillet. Cook for about 2-3 minutes on each side. You want them to turn a rich golden brown and be crispy. - After searing, transfer the crispy cod fillets onto the prepared baking sheet. Place the baking sheet in your preheated oven. Bake for about 10 minutes. The fish should be opaque and flake easily with a fork. To ensure the coating sticks well, start with dry cod fillets. Use paper towels to remove moisture. Season both sides with salt and pepper before breading. This simple step helps the coating cling better. For the right crispiness, use a mix of panko breadcrumbs and Parmesan cheese. Panko gives a light and airy crunch. Press the coating onto the fish gently. This helps it stick well during cooking. For a beautiful presentation, serve the cod on a bed of fresh greens, like arugula or mixed salad. This adds color and freshness to your dish. Garnish with chopped parsley and lemon wedges. The lemon adds a zesty touch. Pair your crispy cod with sides like roasted vegetables or a light rice dish. These complement the flavors and keep the meal balanced. Don't forget to add a wedge of lemon to brighten the flavors even more! Pro Tips Keep the Cod Dry: Patting the cod fillets dry with paper towels before seasoning helps the breading adhere better and ensures a crispier texture. Use Fresh Ingredients: For the best flavor, opt for freshly grated Parmesan cheese and freshly grated lemon zest instead of pre-packaged versions. Monitor Oil Temperature: Ensure the oil is hot enough before adding the fish. If the oil is too cool, the crust will absorb excess oil and become soggy. Broil for Extra Crispiness: If you like an extra crispy finish, you can broil the cod for the last 1-2 minutes of baking, keeping a close eye to prevent burning. {{image_4}} You can swap cod for other white fish. Options like haddock, tilapia, or pollock work well too. Each type of fish brings a different taste. Haddock gives a slightly sweeter flavor. Tilapia offers a mild taste that pairs nicely with the crust. Pollock is often found in fish sticks and has a flaky texture. For flavor variations, try adding spices. A pinch of cayenne can add heat. For a smoky twist, use smoked paprika. You can also mix in fresh herbs like dill or basil for a fresh taste. Experimenting with flavors makes this dish your own. If you need a gluten-free option, substitute panko with gluten-free breadcrumbs. Almond flour or crushed rice crackers also work great. They keep the crispy texture without the gluten. For dairy alternatives, use nutritional yeast instead of Parmesan for a cheesy flavor. You can also try a dairy-free cheese that melts well. These swaps keep the dish tasty while meeting dietary needs. Enjoy these variations while staying true to your preferences. After enjoying your crispy Parmesan crusted cod, let any leftovers cool. Place them in an airtight container. For best results, store them in the fridge. They will stay fresh for up to 2 days. Remember, the crust can lose its crunch in the fridge. To help, try placing a paper towel in the container. This absorbs excess moisture and helps keep the crust crispy. To bring back the crispy texture, I suggest oven reheating. Preheat your oven to 350°F (175°C). Place the cod on a baking sheet. Bake for about 10 minutes. This gentle heat helps restore crispiness without drying out the fish. Another option is using an air fryer. Set it to 350°F (175°C) and cook for 5-7 minutes. Both methods work well to enjoy your dish again! Yes, you can prepare the cod ahead of time. To store, let the cooked cod cool first. Place it in an airtight container. It can stay fresh in the fridge for up to three days. When you are ready to eat, reheat it in the oven. Set the oven to 350°F (175°C). Bake for about 10-15 minutes. This keeps the coating crispy. You have many tasty options for side dishes. Here are some great ideas: - Roasted vegetables, like broccoli or carrots - Creamy mashed potatoes - Fresh arugula or mixed greens salad - Steamed rice or quinoa - Garlic bread for a crunchy touch These sides will balance the meal and add color to your plate. To check if the cod is done, look for a few signs. The fish should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C). If you do not have a thermometer, just make sure it looks white and not translucent. This means it is ready to enjoy! You now have all the tools to make Crispy Parmesan Crusted Cod. We covered key ingredients, from cod to seasonings. I shared step-by-step instructions for cooking and tips for perfecting the coating. You can also explore variations and adapt to different diets. Lastly, I helped with storage and reheating. Enjoy making this dish and impress your family. Happy cooking!

Crispy Parmesan Crusted Cod

Delicious cod fillets coated in a crispy Parmesan and panko crust, baked to perfection.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets cod fillets (approximately 6 oz each)
  • 1 cup finely grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon freshly grated lemon zest
  • to taste salt and pepper
  • 1 4 cup all-purpose flour
  • 2 large eggs, beaten until frothy
  • 2 tablespoons extra virgin olive oil
  • for serving lemon wedges

Instructions
 

  • Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried parsley, lemon zest, and a pinch of salt and pepper. Mix thoroughly until well combined.
  • Prepare a breading station: Place the flour in one shallow plate, the beaten eggs in another, and the Parmesan-panko mixture in a third plate.
  • Use paper towels to pat the cod fillets dry, ensuring they are moisture-free. Season both sides of each fillet generously with salt and pepper.
  • Take each fillet, dredge it in the flour to coat lightly, then shake off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the fillet thoroughly in the Parmesan panko mixture, pressing lightly to adhere well.
  • In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, carefully lay the coated cod fillets into the skillet. Cook for approximately 2-3 minutes on each side, or until they are a rich golden brown and crispy.
  • Carefully transfer the crispy cod fillets onto the prepared baking sheet. Place the baking sheet in the preheated oven and bake for an additional 10 minutes, or until the fish is opaque and flakes easily when tested with a fork.
  • Serve your delightful crispy Parmesan crusted cod immediately, accompanied by lemon wedges for a fresh, zesty accent.

Notes

To elevate the presentation, serve the cod on a bed of vibrant arugula or mixed greens, and garnish with freshly chopped parsley and lemon wedges.
Keyword baked, cod, crispy, fish, Parmesan