Growing up in New England, fish was on our dinner table at least once a week, however, it was almost always fried. As I got older and my parents got a little more health conscious, my Mom experimented with baking, poaching and even steaming our fish.
These days, my favorite is still baked and I now use this panko crust since it has some crunch and texture that dry bread crumbs do not have.I enjoy mine with just a squeeze of lemon but you can, of course, use a tartar sauce, drizzle of butter or even a lemon-butter sauce to dress up this classic dish.
Panko Crusted Baked Cod Fish
Growing up in New England, fish was on our dinner table at least once a week however, it was almost always fried. With the current trend being baked, this dish is light and flaky and the Panko gives it a nice crunch.
Ingredients
- 2 lbs cod, cut into serving size pieces
- 2 cups panko breadcrumbs
- 1 egg
- 1 egg white
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon black pepper
- cooking spray
Instructions
- Heat over to 450 °F.
- Spray large cookie sheet with cooking spray.
- Beat egg and egg white into bowl.
- Place panko in bowl with seasonings.
- Dip fish into egg, then into panko, pressing panko into fish.
- Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
- Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.
Courses Seafood
Cuisine American
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