breaded cod recipe
The Best breaded cod recipe
I’ve found that this recipe works especially well for occasions where you want something impressive but not overly fussy. It’s great for a summer barbecue, a casual holiday spread, or even a weeknight when you’re craving something flavorful without spending hours in the kitchen. Plus, the fish is packed with protein and omega-3s, so it’s a healthy choice that keeps everyone satisfied. My husband loves it because it’s like a little indulgence that doesn’t feel like a guilty pleasure, and my kids will eat it straight from the pan after it cooks. It’s a dish that’s as comforting as it is nutritious, and that’s what makes it a go-to for me.
Crispy Breaded Cod with Garlic Tomato Sauce
A quick and flavorful dish featuring tender cod fillets coated in a light breading and simmered in a rich tomato-garlic sauce. Perfect for a weeknight meal with minimal effort.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 4 cod fillets (6 oz each)
- 1 large egg
- 1 cup panko breadcrumbs
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In one bowl, mix flour and salt. In another, whisk egg. In a third, combine panko and a pinch of salt. -
3
Pat cod fillets dry with paper towels. Dip each fillet into the egg mixture, then coat thoroughly in the panko mixture. Place on the prepared baking sheet. -
4
Bake for 12–15 minutes until golden and crispy. Remove from oven and set aside. -
5
In a saucepan, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in tomato sauce and oregano, simmering for 5 minutes. -
6
Add the baked cod fillets to the sauce, spooning sauce over each. Sprinkle with Parmesan cheese. Return to oven for 2–3 minutes to melt the cheese.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Knife and cutting board
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Breaded Cod with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Breaded Cod with Garlic Tomato Sauce
1. What is the best way to keep fried cod fresh between cooking and serving?
Store cooked breaded cod in an airtight container in the fridge for up to two days. To reheat, gently warm in a dry skillet over medium heat with a splash of water or oil until hot through—avoid overcrowding to prevent sogginess.
2. Can I substitute frozen breadcrumbs for fresh ones in this recipe?
Yes, frozen breadcrumbs work fine. Just ensure they’re fully thawed and dry before mixing with the batter. For extra crispiness, lightly toast them in a dry pan for 2–3 minutes before using.
3. What if my cod fillets are slightly frozen?
Thaw them in the fridge overnight if they’re partially frozen. Pat them very dry with paper towels before breading—moisture can make the coating slippery and less crispy.
4. How do I ensure the breading stays crispy after frying?
Double-check the oil temperature is between 350°F and 375°F. Fry in batches if needed, and drain on a wire rack or paper towels to let excess oil drain off. Avoid overcrowding the pan to maintain consistent heat.
5. Is it okay to use a different type of fish in this recipe?
Cod is ideal for this method due to its mild flavor and flaky texture, but you could use white fish like halibut or tilapia. Just ensure they’re fresh, skinless, and filleted evenly.
