Description
Crispy cod recipe brings classic British seaside comfort to home kitchens with minimal oil and maximum crunch. Light golden fillets deliver satisfying texture without heavy frying, letting you enjoy seafood favorites more healthfully.
Ingredients
Scale
- 4 skinless cod filets (about 1.5 lbs or 680 g)
- 1 cup (240 ml) Italian-style panko breadcrumbs
- 2 eggs, lightly beaten
- 1/3 cup (80 ml) plus 2 tbsps (30 ml) all-purpose flour, divided
- 3 tbsps (45 ml) light mayonnaise
- 3 tsps (15 ml) prepared horseradish
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- salt and pepper, to taste
Instructions
- Position an oven rack in the middle position and heat to 425°F, preparing a wire rack atop a rimmed baking sheet for optimal air circulation.
- In a skillet over medium-high heat, continuously stir panko breadcrumbs until they transform into a delicate golden hue. Transfer to a shallow dish and allow complete cooling.
- Spread flour in a separate shallow dish, creating a uniform coating station for the fish preparation.
- Craft a zesty binding mixture by whisking eggs, flour, paprika, cayenne, horseradish, and mayonnaise until silky smooth. Season with salt and pepper to enhance flavor complexity.
- Execute a precise dredging technique: first coat cod filets in flour, shaking off excess; next, immerse in egg mixture, ensuring complete coverage; finally, roll in toasted breadcrumbs, pressing gently to create a crisp exterior.
- Arrange breaded filets on the prepared wire rack, maintaining space between pieces for even crisping and heat distribution.
- Roast in the preheated oven for 15-20 minutes, monitoring until fish becomes opaque, flakes easily with a fork, and develops a golden-brown crust. Serve immediately for maximum crispiness and flavor integrity.
Notes
- Toast panko breadcrumbs carefully to achieve a golden color without burning, which adds a nutty flavor and extra crispiness to the coating.
- Use a wire rack when baking to ensure air circulation around the fish, creating an evenly crispy exterior that prevents soggy bottoms.
- Patting cod fillets dry before dredging helps the flour and egg mixture adhere better, resulting in a more consistent and crunchier breading.
- For a gluten-free version, substitute regular flour with almond flour or gluten-free breadcrumbs, and use gluten-free panko for the coating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 75 mg