Here fishy, fishy, fishy, fishy… Lenten Friday fish dishes don’t have to be bland or boring: Panko Crusted Sriracha Cod to the rescue!
We are a family full of fish-any-which-way lovers with one notable and vocal standout: the baby. To be fair, the little guy loves tuna, sardines, and anchovies, so I guess he qualifies as a fish lover, but when it comes to actual filets of fish, he only loves the sort that comes with a crunchy coating. Not a problem, says this mom.
A lot of folks shy away from making breaded fish at home because they think it has to be a messy affair that requires deep-frying. Not so! Our favourite home breading version is a two-step process that is nearly mess free.
- Spread mayonnaise over seasoned cod filets.
- Smack a bunch of panko crumbs on the mayo.
Tada! Really. The pro-tip here is that the mayonnaise adds flavour AND keeps the crumbs adhered to the fish. Can it get much simpler than that? No, but while that is delicious, I can make it even more exciting by stirring a little sriracha into the mayonnaise. That simple little hack adds hints of heat, garlic, and a depth of flavour that drives me wild.
The breaded filet is popped -crumb side down- into a frying pan with some melted butter just long enough to crisp and brown the top, then slid into the oven to finish cooking through.
The result is a tender, flaky filet of cod with a mildly sriracha flavoured crunchy crumb topping that even my youngest devours. What’s your favourite way to cook fish?
- Cod is a very lean fish and the mayonnaise does double duty by holding the bread crumbs to the surface AND providing moisture while it cooks. Don’t omit it!
- Don’t be tempted to save a few calories by skipping the browning of the crumb coating in butter. This is a matter of flavour and texture. If you’re absolutely unable to use butter for health reasons, you can substitute an equal amount of olive oil but don’t substitute non-stick cooking spray here. It just won’t work as well.
- The total cooking time is entirely dependent on the thickness of the cod filets you use. If your filet is under 1/2-inch in thickness it will likely only need to be baked for 10-15 minutes. If it is over 1/2-inch, it will need to be baked for closer to 15-20 minutes. If the filet is super thick (1-inch or thicker), it may take 25 minutes.
- You can test the doneness of the fish with an instant read thermometer (145°F is done on cod) or by flipping it over and seeing whether it is opaque all the way through and flakes easily with a fork. I like the thermometer for the empirical evidence that it’s done, but the fork test is absolutely legit.
- I love this served over rice, but it’s also great on quinoa or noodles or even zoodles (spiralized zucchini ‘noodles’.)
- Looking for a great idea for a side dish to serve with your cod? This Cucumber Scallion Salad is a natural match and can be made in under 5 minutes while the cod is baking.
Panko Crusted Sriracha Cod
- 4 cod filets boneless and skinless
- salt and pepper
- 3 tablespoons mayonnaise
- 2 teaspoons sriracha
- 1 cup panko bread crumbs
- 1 tablespoon butter
- non-stick cooking spray or sray oil
- additional sriracha
- thinly sliced green onions
- toasted sesame seeds
- Preheat oven to 375°F. Line a rimmed baking sheet with foil, spritz lightly with non-stick cooking spray or spray oil. Pour the panko crumbs into a pie plate or round cake pan.
- Lay the cod filets out on the prepared pan and season both sides with salt and pepper. In a small bowl, mix the mayonnaise and sriracha together until smooth. Brush it over the tops only of the cod. Take each cod filet ,working one at a time, and turn it mayonnaise side down into the panko crumbs and press lightly to help the crust adhere. Return each piece to the pan, crumb side up.
- When all of the pieces have been coated, heat the butter in a frying pan over medium heat until it is fully melted and frothy. Ease the cod filets crumb side down into the hot butter and fry for 2-3 minutes, or until golden brown and crunchy. Carefully return each piece of cod to the prepared pan, crunchy crumb crust side up. Bake for 10-20 minutes, depending on the thickness of the filet, or until opaque all the way through and easily flaked with a fork. If your filet is under 1/2-inch thick, it will likely be done closer to the 10 minute mark, if thicker, closer to the 20 minute mark. The internal temperature of cod should reach 145°F to be done. Remove the pan from the oven and let rest for 3-5 minutes before plating or transferring to a serving dish.