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.
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.