Cod baked with Panko breadcrumbs is a simple and delicious meal. Panko breadcrumbs are used to coat fresh cod, which is then baked till golden and flaky. In terms of seafood, cod is one of my favorites. It’s hard to mess up seafood. There are a wide variety of seasonings and breadcrumbs that can be used as toppings to improve the taste.
When using Panko breadcrumbs as a crust, I have tried two different approaches. I’ll give you access to both of them so you may pick your favorite to use and discuss with others.
What Are Panko Breadcrumbs?
Panko breadcrumbs are prepared by processing crustless white bread into flakes and then drying them. These breadcrumbs have a drier and flakier texture than traditional breadcrumbs, so they absorb less oil. You can use regular breadcrumbs, but Panko breadcrumbs make fried foods lighter and crunchier.
Can I Substitute Panko Breadcrumbs?
I recommend using Panko breadcrumbs for their crispiness, as nothing else compares. If you run out of breadcrumbs, there are a few great substitutes. Toasted shredded bread, cracker crumbs, crushed pretzels, matzo meal, or even plain breadcrumbs are all good options.
Panko breadcrumbs are my favorite because they are lower in calories, fat, and sodium than regular breadcrumbs. When preparing your dish, they are a healthier alternative to traditional bread crumbs.
Choosing The Perfect Cod
You should have fish on your plate at least once a week, whether you’re attempting to stick to a Mediterranean diet or just want to eat better. But after talking about it with my friends, I found out that a lot of them have either had a horrible experience with fish or are simply hesitant to make it.
These are just a few of the reasons why people steer clear of it, in addition to worries that their kitchen will smell or that they will undercook the fish. Forget about a bad kitchen when you buy fresh fish. The secret is using fresh seafood. Personally, I never buy frozen fish; I always choose fresh.
If you reside in a landlocked area, frozen fish is not a bad option, but in my opinion, the flavor is seriously diminished by the ice and deep freezing. A few items to think about when purchasing fish, which is typically sold as a fillet are as follows:
Fish fillets that are just caught are solid and do not crumble. Avoid anything that lacks firmness.
Pick fish with a mild flavor if you can.
There shouldn’t be any oozing fluids in fresh fish.
The hue of fresh cod fillets ranges from transparent to pale pink.
Even when purchasing frozen fish fillets, I only choose well-known brands. The highest quality is always guaranteed by doing this.
Another issue with frozen fillets is that they tend to become somewhat sopped in liquid after thawing. Therefore, after defrosting them, take sure to pat them dry and then let them sit on kitchen paper towels for at least 30 minutes before using.
My Two Crusting Methods
As previously stated, I prepare Panko crusted cod in two ways. One method is to use traditional breading, which involves coating the fish in flour, dipping it in eggs, and finally coating it in Panko breadcrumbs. This method produces slightly dryer fish than the second method. This method is very tasty, and I enjoy the extra crunch it provides.
The second method consists of combining Panko breadcrumbs, melted butter, and herbs. I always combine 1 cup Panko breadcrumbs and 1/3 cup melted butter.
Pat the cod fillets dry, season with salt and pepper, and smear with the Panko mixture. This method produces a juicier fish, but it is not crusted all the way around or on all sides.
You can still try this method. It is very simple to prepare and allows you to season your cod fillet with various herbs and seasonings such as basil, rosemary, garlic, and so on. Both methods are fantastic and consistently effective. It is up to you to select the best one for you.
To the cod:
1 lb of skinless, boneless cod fillets
To taste, add salt and pepper.
1.5 tbsp lemon juice
Panko breadcrumbs, 1 1/2 cups
1/2 cup flour
Salt, as desired
1. Dry the cod fillets.
2. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
3. Place the flour in a shallow dish and season with salt.
4. In another shallow bowl, combine the eggs and Panko breadcrumbs.
5. You can either leave the cold fillet whole or cut it into pieces. It is easier for me to work with the pieces.
Season the cod with salt, pepper, and lemon juice to taste.
7. Flour the cod fillets and dip them into the eggs. Remove any excess with a shaker.
8. Sprinkle the Panko breadcrumbs over the fillets.
9. Place on a baking sheet that has been prepared.
10. Bake for 12-14 minutes the cod fillets.