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.
Servings 4 people
Calories 608kcal
Ingredients
Seasoned Chips (Fries)
- 3 Russet Potatoes, large
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- ½ teaspoon Fresh Ground Pepper, to taste
- 2 teaspoons Extra Virgin Olive Oil enough to coat fries
Panko Breaded Cod
- 16 oz Cod Fillets
- ¾ Cup Panko Bread Crumbs
- ½ teaspoon Salt
- ¼ teaspoon Fresh Ground Pepper
- 1 Egg, large
- Extra Virgin Olive Oil Spray, as needed to spray all fillets
Instructions
Prep Ahead Steps
- Peel and cut the potatoes into ¼ 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.
- In a small bowl, beat 1 egg. In a separate bowl add the panko breadcrumbs, salt, and pepper.
Cooking Steps
- Preheat oven to 400 degrees F. Line 2 large sheet pans with aluminum foil or just coat the bottoms with olive oil.
- Strain the fries and dry thoroughly with paper towel or in a clean dish towel.
- 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.
- Cut the Cod into pieces that are approximately 3 inches.
- 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.
- Take out of the oven and let sit for a few minutes before serving. Enjoy!
Notes
- 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.
- 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.
- You can bread the cod fillets up to a day in advance and store sealed in the fridge until ready to bake.
- 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.
- 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.
