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This Oven-Fried Cod will become your go-to recipe! I tested it over and over to achieve the best, crispy, baked cod. Use this method for any oven-fried fish!
Say hello to your new favorite fish recipe.
Because after one taste, you'll be making this breaded cod again and again. I worked hard to ensure it's worthy of being added to my collection of the best seafood recipes!
After much testing, this oven-fried cod meets my requirements:
- Crispy on the outside
- Tender on the inside
- Tastes delicious
- Uses just a small amount of oil for a healthier option than fried fish.
My family (the whole gang is here!) gave it all thumbs up. And, they're relieved they don't have to endure more of my experiments, for cod's sake!
Oven-fried cod ingredients
It starts with fresh cod, of course. You can use Atlantic cod or Pacific cod, and feel free to substitute haddock, pollock, orange roughy, or any sturdy white fish.
You'll need flour, eggs and plain bread crumbs for the crispy coating. You can use store-bought or homemade bread crumbs.
You'll mix the bread crumbs with Parmesan, garlic powder, salt and hot paprika, for a little kick. You can substitute smoked or regular paprika for the latter, along with a little cayenne pepper.
But no worries, this isn't spicy hot. Just tasty. I don't do bland around here!
Can you use seasoned bread crumbs?
If you don't have plain bread crumbs in the house, you can certainly start with seasoned ones. Just add the Parmesan and hot paprika to them.
You shouldn't need the salt and garlic powder. But taste the breading once it's mixed (before it touches raw fish), to see if it needs anything.
How to bread fish
- Dredge the codfish in flour.
- Dip it in beaten eggs.
- Dredge the cod in the bread crumb mixture.
Tips for crispy baked cod
- Use flour in addition to the beaten eggs and bread crumbs. This makes a huge difference in the crispiness factor!
- Bake at a high temperature (450 degrees F) for 20 minutes. This ensures a crispy coating and a tender interior.
- Bake directly on a greased, foil-lined half-sheet pan (affiliate link) to allow the bottom of the cod to crisp. I tried using a baking rack, but it made the bottoms soggy.
- Spray the whole surface of the breaded fish with cooking spray. This also adds flavor and prevents dried-out crumbs.
How to serve oven-fried cod
- It's delicious with just a drizzle of lemon juice, but you can dip it in mayo, if you wish.
- Enjoy it as "fish and chips" with a side of fries or just go with potato salad and vegetables.
- Make a fish sandwich with mayo, lettuce and an optional slice of cheese. I love the leftovers this way for lunch!
- Serve it in a fish taco with guacamole and tomatoes. My daughter loves this using a flour tortilla!
Storing the leftovers
This recipe makes enough for six servings (but you could halve the recipe if you wish). Refrigerate leftovers for up to three days.
You also could freeze the cooked cod. Just place it in a freezer bag or freezer-safe container, in a single layer, and use within three months, for best quality.
More cod dishes to try
- Parmesan-Crusted Cod with Garlic Butter (gluten free & keto)
- Coffee Butter Cod
- Cod with Tomatoes
- Beer-Battered Cod
And, here are some tips on how to buy and cook cod. Enjoy!
(Recipe Source: Cooking with Mamma C)
Oven-Fried Cod Recipe (Crispy & Delicious!)
This Oven-Fried Cod will become your go-to recipe! I tested it over and over to achieve the best, crispy, baked cod. Use this method for any breaded, oven-fried fish!
4.57 from 268 votes
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Course: Main Course
Cuisine: Italian-American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 6
Calories: 276kcal
Author: Mamma C
Ingredients
- 2 pounds fresh cod (or make 1 pound with half recipe)
- ½ cup plain bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon hot paprika (or regular paprika + ⅛ teaspoon cayenne pepper)
- ½ cup flour
- 2 eggs
- cooking spray (enough to spray the fish and pan)
- lemon juice from ¼ lemon
Instructions
Preheat the oven to 450 degrees F. Line a half sheet pan with foil and grease it with cooking spray.
Rinse the cod and feel for any bones to remove. Pat it dry with paper towels. Cut any large pieces into serving portions. Wash your hands.
In a dinner plate, add the bread crumbs, Parmesan, garlic powder, salt, paprika (and cayenne pepper, if needed). Stir with a fork to combine.
Place the flour in another plate or shallow bowl.
Crack the eggs into another shallow bowl and beat them with a fork.
Set up an assembly line from left to right with the fish, flour, eggs, bread crumb mixture and the baking pan.
Use a fork to dredge a piece of fish in the flour, coating both sides and ends. Use another fork to transfer the floured fish to the beaten eggs. Coat the fish all over with the eggs and let any excess drip off. Then, dredge the fish in the bread crumb mixture, coating both sides and the ends.
Place each piece of breaded cod on the prepared pan. Spray the entire surface of the fish with cooking spray. (This is important for texture and flavor.) Bake on the center rack for 20 minutes, or until the fish is cooked through and the coating is golden brown and crispy.
Squeeze some lemon juice on the fish. Serve the cod as is, or with mayo, if desired.
Store any leftovers in the refrigerator for up to three days. The cooked fish also can be frozen and should be used within three months, for best quality.
Video
Notes
Fish substitutions
You can use haddock, pollock, orange roughy or any sturdy white fish in this recipe.
Can you use seasoned bread crumbs?
If you don't have plain bread crumbs in the house, you can certainly start with seasoned ones. Just add the Parmesan and hot paprika to them.You shouldn't need the salt and garlic powder. But taste the breading once it's mixed (before it touches raw fish), to see if it needs anything.
How to serve oven-fried cod
- It's delicious with just a drizzle of lemon juice, but you can dip it in mayo, if you wish.
- Enjoy it as "fish and chips" with a side of fries or just go with potato salad and vegetables.
- Make a fish sandwich with mayo, lettuce and an optional slice of cheese. I love the leftovers this way for lunch!
- Serve it in a fish taco with guacamole and tomatoes.
Nutrition
Calories: 276kcal | Carbohydrates: 16g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 332mg | Potassium: 673mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg
Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
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Reader Interactions
Comments
Deb
OMGoodness! You are absolutely right...this is my FOREVER go too recipe! Even my pickie hubby loved it! Easy and dee-lish!Reply
Mamma C
Hi Deb- I love hearing that! Thanks for letting me know!
Reply
Colette
I love this recipe. My codfish came out so nice and crispy. I just have one question can I use it on scallops?Reply
Mamma C
Hi Colette - That's a great question! Twenty minutes at 450 would be way too long for scallops, and they'd turn out tough. I do have a Broiled Scallops with Parmesan Bread Crumbs recipe that's not as crispy but is so delicious. I hope you try that one, and as soon as I test a version of this recipe with scallops, I'll report back.
Reply
Mamma C
Hi Colette - Just an update that I don't recommend using this oven-fried method with scallops.
Reply
Jack W.
Superb! How to reheat and keep crisp please?
Reply
Mamma C
Hi Jack - I'm so glad you enjoyed it! If you have an air fryer or toaster oven, that works well to keep it crispy when reheating. It won't stay crispy in the microwave, but it will still be delicious.
Jack
oops my fault, in the oven please?
Mamma C
Hi Jack - You could try putting in on a sheet pan and reheating it at 350 degrees F for 15 minutes. You might have to flip it over at the halfway point.
Linda
This was excellent! I have struggled for years trying to get a crisp coating on oven baked fish. The flour dredging must be the trick. Only had Panko; still great. No spray oil so I just oiled the tin foil; could have used a bit more oil as it stuck. Next time. Thank you!Reply
Mamma C
Hi Linda - I'm so glad you enjoyed this! I tested this recipe over and over to achieve the crisp coating.
Reply
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