Crispy Baked Cod

Crispy Baked Cod

For 1 cod fillet, you’ll need:

• 1 cod fillet, thawed and patted very dry
• 1 egg, beaten
• About 2–3 tablespoons breadcrumbs — preferably panko for more crunch
• Garlic powder
• Onion powder
• Paprika
• Black pepper
• Optional: a little grated Parmesan
• Lemon
• A tiny amount of olive oil or cooking spray

Here’s exactly what I’d do

1. Heat the oven to 425°F.

The higher temperature helps the coating get crisp instead of soft.

2. Dry that fish really well.

Use paper towels and gently press both sides. This matters because wet cod makes soggy breadcrumbs.

3. Beat one egg in a shallow bowl.

4. Make your coating.

On a plate, mix roughly:

3 tablespoons panko + 1 tablespoon Parmesan + garlic powder + onion powder + paprika + black pepper.

You don’t need much salt—especially if you use Parmesan.

5. Dip the cod in the egg.

Let the excess drip off. We want enough to make the crumbs stick, not give Mr. Cod an omelet jacket. 😂

6. Press it into the breadcrumb mixture.

Coat both sides and gently press the crumbs onto the fish.

7. Put it on a parchment-lined baking sheet. PUT THE SKIN ON THE PARCHMENT **

Give the top the tiniest mist of cooking spray or drizzle of olive oil. That’s what will help those crumbs brown.

8. Bake about 15 minutes at 425°F.

Timing depends on thickness. Cod is done when it’s opaque, flakes easily, and reaches 145°F in the thickest part.

Then squeeze fresh lemon over it after it comes out.

This goes great with a side of skillet cooked veggies.  Also, don't eat the skin, it makes the fish taste more fishy.