Crispy Baked Cod Panko Fish and Chips!

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This Crispy Baked Cod Panko Fish and Chips recipe is a delicious, healthy, and easy family dinner! Everything bakes in the oven on a sheet pan to save time and energy. Kids and adults love this one!

Crispy Baked Cod Panko Fish and Chips on a plate with side of remoulade dipping sauce and pan in background. Everything bakes in the oven on a sheet pan to save time and energy.

This is a really easy, crispy, flavorful, and healthy Fish and Chips recipe where both the fish fillets and the chips, the fries, are oven baked to a crispy perfection in the oven vs. being fried. The baked panko crusted cod is crispy and on the outside and soft and succulent on the inside.

They are served with a delicious finger-licking, sweet and salty, crunchy and creamy Remoulade sauce. Everything tastes better when you can dip it in something sweet and tangy and it oozes all over and then you have to lick it off your fingers…sorry, got lost in the dream!

This Baked Cod Panko Fish and Chips recipe is a great way to introduce kids to fish too! It’s a delicious and healthy fish recipe. Even if you aren’t a big ‘fish person’ you probably like fish n chips! 

Another great seafood dinner is my Grilled Shrimp Tacos with Mango Salsa & Chipotle Crema. Check out other seafood dinners that have been great recipes for my family!

Crispy Baked Cod Panko Fish and Chips on a plate with side of remoulade dipping sauce. Everything bakes in the oven on a sheet pan to save time and energy.

Simple Ingredients for Baked Cod Panko Fish and Chips

Fridge, Freezer, or Fresh Ingredients

  • Russet Potatoes, large
  • Cod Fillets
  • 3/4 Cup Panko Bread Crumbs
  • 1 Egg

Pantry Ingredients

  • Garlic Powder
  • Chili Powder
  • Salt, Ground Black Pepper
  • Extra Virgin Olive Oil
  • Panko Bread Crumbs

Time Saving Prep for the Seasoned Chips (Fries)

You can cut the fries the day before and keep them in water in the fridge.  This is a huge TIME SAVER! 

Cooking the Chips (Fries)

When you are ready to cook, simply strain them and then dry them in a clean dish towel.  Then add them back to the dried bowl and season them with salt and pepper.  Or…add garlic powder and chili powder, which tastes amazing.  I did both in this recipe, so the kids can have the simple version and I can get my SPICE 🙂

Spread then into a single layer on an oiled prepared baking sheet. I also like to line mine with aluminum foil for easier clean up. Spread out so the fries aren’t touching. Then bake in the oven for 40 minutes, flipping the fries over half way through.

Easy Prep and Cooking Steps for Baked Cod with Panko

Next Comes the Fish!  Cod is the perfect white fish for baking up to a crispy perfection.  It’s also a great fish for kids and adults that are not big fish eaters, as its a mild and delicate fish.  Start by cutting the fish into pieces about 3 inches or so each.

In a small bowl, beat 1 egg. In a separate bowl add the panko breadcrumbs, salt, and freshly ground black pepper.

Next you dip the fish pieces in egg, then in Panko breadcrumbs.

Lay the breaded pieces of fish on a lightly oiled sheet pan and then bake in a 400 degree F oven for about 20 minutes or until the fish starts to feel more firm to the touch.  It’s cooked perfectly when the fish flakes easily.

The Best Dipping Sauce for Baked Fish and Chips

The sauce here is a Remoulade which is really just a fancy (French) name for what you may better know as Tartar Sauce 🙂  However, this is a bit more than just tossing some mayo and relish together.  No, I lovingly chop dill pickles, radishes, and scallion.  Then I mix that with mayonnaise, ketchup (homemade!  Check out the super-duper-easy recipe here), Sriracha for some heat, and fresh ground pepper.

Click here for the Remoulade Recipe!

Remoulade dipping sauce in bowl with fork and pieces of scallions and radishes on counter for Baked Cod Panko Fish and Chips.

Now…plate up the fish and chips with the Remoulade sauce, dunk, and enjoy!

Baked Cod Fish and Chips Recipe FAQs

What type of Cod should I buy?

For this recipe, fillets are best as they are they are thick and meaty. You can use fresh or frozen. If you buy frozen cod, be sure to place it in the refrigerator 24 hours before you are looking to bread and cook it. If you need to defrost it quickly, do so in the sink in running cold water. Do not let raw fish thaw in standing water, as it can develop bacteria.

Are there any other types of fish that would work in this recipe?

If you do not have cod fillets, you can use most firm fish, such as halibut, haddock, or even salmon filets.

What is a substitute for Panko breadcrumbs?

If you do not have panko breadcrumbs, there are several substitutes that you can use for the Baked Cod. You can use standard store bought breadcrumbs or make your own by toasting bread and the pulsing it in a food processor. You can also use crackers, tortilla chips, potato chips, pretzels, or even unsweetened cereals. There are many different ways to bread a fish! Just be sure that whatever you use to make the breadcrumbs doesn’t have too much heavy flavor so that it overtakes the delicate cod.

What else can I add to the breading?

Because I wanted to keep this recipe simple for picky eaters and kids, I didn’t add any seasoning or flavors to the panko except for salt and pepper. However, you could certainly add garlic, grated parmesan cheese, oregano, lemon zest, thyme, sage, or tarragon. You can also add in fresh parsley for color. For seasonings, I would start with a teaspoon and taste to see if it needs more. For parmesan, you can add 1/4 cup grated to the panko. For lemon zest, add the zest from one lemon, then cut the lemon into wedges for squeezing over the fish once it is baked.

Can I bread these ahead and then bake?

You can bread the cod fillets up to a day in advance and store sealed in the fridge until ready to bake.

Can I freeze these Baked Cod with Panko?

One of the best time saving tips is to make a double batch of these panko cod fillets and freeze half for baking at a later date! To do so, follow the instructions for breading the fish and placing a sheet pan. Place the sheet pan in the freezer to flash freeze the cod fillets. Freezing typically takes 5-6 hours and then you can transfer the fish to storage bags or storage containers. These will last in sealed containers in the freezer for up to 4 months.

What kind of potatoes can I use for the chips?

For the Chips, or Fries, in this recipe, you can use russet potatoes or yukon potatoes. Yukon have very thin skins, so you can actually leave them on if you prefer. For russet potatoes, the skin is tough, so I always peel them for fries. You could also use sweet potatoes.

Crispy Baked Cod Panko Fish and Chips on a plate with side of remoulade dipping sauce and pan in background. Everything bakes in the oven on a sheet pan to save time and energy.
5 from 1 vote
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Baked Cod Panko Fish and Chips

This Crispy Baked Cod Panko Fish and Chips recipe is a delicious, healthy, and easy family dinner! Everything bakes in the oven on a sheet pan to save time and energy. Kids and adults love this one! The baked panko crusted cod is crispy and on the outside and soft and succulent on the inside. They are served with a delicious finger-licking, sweet and salty, crunchy and creamy Remoulade sauce.

Course Main Course
Cuisine American, English
Keyword cod fillets, fish, seafood recipes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 608 kcal
Author Carrie Tyler

Ingredients

Seasoned Chips (Fries)

  • 3 Russet Potatoes, large
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Fresh Ground Pepper, to taste
  • 2 teaspoons Extra Virgin Olive Oil enough to coat fries

Panko Breaded Cod

  • 16 oz Cod Fillets
  • 3/4 Cup Panko Bread Crumbs
  • 1/2 tsp Salt
  • 1/4 tsp Fresh Ground Pepper
  • 1 Egg, large
  • Extra Virgin Olive Oil Spray, as needed to spray all fillets

Instructions

Prep Ahead Steps

  1. Peel and cut the potatoes into 1/4 inch long strips.  Soak in water in a large bowl to keep from browning.  You can do this step up to 1 day in advance to save time, just store in the fridge submerged in the water.

  2. In a small bowl, beat 1 egg.  In a separate bowl add the panko breadcrumbs, salt, and pepper.

Cooking Steps

  1. Preheat oven to 400 degrees F. Line 2 large sheet pans with aluminum foil or just coat the bottoms with olive oil.

  2. Strain the fries and dry thoroughly with paper towel or in a clean dish towel.  

  3. Add back to the dried bowl and drizzle extra virgin olive oil over and season with salt and fresh ground pepper to taste. Layer on a sheet pan and spread out so the fries aren't touching.  Then bake in the oven for 40 minutes, flipping the fries over half way through.

  4. Cut the Cod into pieces that are approximately 3 inches.

  5. Dip each piece of cod in the egg and then in the breadcrumbs. Place the breaded pieces on an oiled sheet pan.  Spray each filet with olive oil cooking spray. Bake in the oven for 20 minutes at 400 F degrees.

  6. Take out of the oven and let sit for a few minutes before serving. Enjoy!

Recipe Notes

  1. You can use fresh or frozen cod fillets for this recipe. If you buy frozen cod, be sure to place it in the refrigerator 24 hours before you are looking to bread and cook it. If you need to defrost it quickly, do so in the sink in running cold water. Do not let raw fish thaw in standing water, as it can develop bacteria.
  2. Panko Substitutes – You can use standard store bought breadcrumbs or make your own by toasting bread and the pulsing it in a food processor. You can also use crackers, tortilla chips, potato chips, pretzels, or even unsweetened cereals. There are many different ways to bread a fish! Just be sure that whatever you use to make the breadcrumbs doesn’t have too much heavy flavor so that it overtakes the delicate cod.
  3. You can bread the cod fillets up to a day in advance and store sealed in the fridge until ready to bake.
  4. Freezing – Follow the instructions for breading the fish and placing a sheet pan. Place the sheet pan in the freezer to flash freeze the cod fillets. Freezing typically takes 5-6 hours and then you can transfer the fish to storage bags or storage containers. These will last in sealed containers in the freezer for up to 4 months.
  5. For the Chips, or Fries, in this recipe, you can use russet potatoes or yukon potatoes. Yukon have very thin skins, so you can actually leave them on if you prefer. For russet potatoes, the skin is tough, so I always peel them for fries. You could also use sweet potatoes.

2 thoughts on “Crispy Baked Cod Panko Fish and Chips!

  1. 5 stars
    I love that this cod is baked “crispy” in the oven. Just the thought of your “fish and chips” recipe is making my mouth water. I may have to run to the store and pick up some cod now. Thanks Carrie for sharing!

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