Crispy Parmesan-Crusted Cod: An Elegant and Easy Meal for Beginner Cooks
A simple and flavorful recipe for crispy Parmesan-crusted cod, perfect for beginner cooks. This dish features flaky cod fillets coated in a crunchy Parmesan crust, baked or pan-fried to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Baking, Pan-frying, Dredging
- Cuisine: American
Ingredients
Scale
- 4 fresh cod fillets, about 6 oz each
- 1 cup Parmesan cheese, finely grated
- ½ cup panko breadcrumbs or almond flour
- 2 large eggs, beaten
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil or melted butter
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and pat cod fillets dry with paper towels. Drying the fish ensures the crust adheres well. Use an oven.
- Prepare Dredging Station: Prepare a dredging station with one bowl of beaten eggs and another bowl containing Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper. Using a dredging station makes the coating process easier. Use bowls.
- Dip in Eggs: Dip each cod fillet into the beaten eggs, ensuring it’s fully coated. Ensure the entire fillet is coated for even crusting.
- Press in Parmesan Mixture: Press each fillet into the Parmesan mixture, covering all sides evenly, and shake off any excess. Press firmly to ensure the crust adheres well.
- Bake the Cod (Baking Method): Place the coated fillets on a parchment-lined baking sheet and drizzle lightly with olive oil or melted butter. Bake for 12-15 minutes until the crust is golden and the fish flakes easily with a fork. Cook until the internal temperature reaches 145°F (63°C). Use a baking sheet. Use an oven.
- Pan-Fry the Cod (Pan-Frying Method): Heat olive oil or butter in a skillet over medium heat and cook each fillet for 3-4 minutes per side until crispy and fully cooked. Avoid overcrowding the skillet to ensure even cooking. Use a skillet. Use a stove top.
- Serve: Serve immediately, garnished with freshly chopped parsley and lemon wedges. Serve while hot for the best texture and flavor. Use serving plates.
Notes
- Pat cod dry for crust adhesion.
- Don’t overcook.
- Use fresh lemon.
- Parchment paper for baking.