A piece of crunchy Panko crusted cod on a white plate with asparagus.
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5 from 9 votes

Crunchy Panko Crusted Cod

Tired of boring fish for dinner? Our recipe for Crunchy Panko Crusted Cod will take your fish to a whole new delicious crunchy level and it's ready in about 10 minutes! This fish is so scrumptious, even your pickiest eaters will love it.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 421kcal
Author Heather - My Sweet Mission


  • 1 lb cod fillets
  • 1 tsp salt, or to taste
  • 1 tsp black pepper, or to taste
  • 1/4 cup unbleached or all-purpose flour
  • 1 egg, beaten
  • 3/4 cup Panko breadcrumbs
  • 1/2 cup olive oil, or enough to cover the bottom of a skillet


  • Layout 1/4 cup flour, 1 beaten egg, and 3/4 cup Panko breadcrumbs on separate plates, or shallow pans.
  • Cut 1 lb of cod fillets into 4 pieces.
  • In a skillet over high heat, add 1/2 cup olive oil, (or enough to cover the bottom of a skillet). It should only take a few minutes to heat the oil, watch the pan and be careful not to burn the oil.
  • Sprinkle the fish with salt and pepper.
  • Dip the seasoned fish in 1/4 cup flour, then into the beaten egg and lastly, firmly press all sides of the fish into the Panko breadcrumbs..
  • Carefully place 2 pieces of coated fish at a time in the hot olive oil. Reduce heat to medium, but keep it at a sizzle. Cook the fish on both sides to a golden brown (about 2-3 minutes each side).
  • Remove the fish from the hot oil and serve immediately.


  • Flip each piece of fish only once because flipping it too often may cause the fish to fall apart.
  • When the first side is nicely browned (about 2-3 minutes) and the fish is turned over, you may need to reduce the heat between medium and low, but keep the oil at a sizzle. Reducing the heat will avoid the fish from burning, and allow it to cook evenly all the way through.
  • For thicker pieces of fish, you may need to reduce the heat to low and cook each side 1-3 additional minutes. Fish is properly cooked when it becomes opaque, and easily flakes with a fork. Use the USDA Minimum Internal Temperature Chart for cooking meat.


Calories: 421kcal | Carbohydrates: 14g | Protein: 23g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 741mg | Potassium: 505mg | Vitamin A: 105IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 1.7mg
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