Here fishy, fishy, fishy… Lenten Friday fish doesn’t have to be bland. Panko Crusted Sriracha Cod brings crunch, heat, and flavor to the table.
Our family eats fish any which way, and the kids are especially picky about texture. While they enjoy tuna, sardines, and anchovies, when it comes to filets they prefer a crunchy coating. That’s easy to deliver at home without a greasy deep fryer. This baked, panko-crusted cod uses a simple two-step breading method that minimizes mess and maximizes crunch.
Here’s the quick technique:
- Spread seasoned mayonnaise over cod filets.
- Press panko breadcrumbs onto the mayo-coated fish.
The mayonnaise does more than bind crumbs — it adds flavor and helps keep the crust in place while the fish cooks. To kick it up a notch, stir a little sriracha into the mayonnaise. The sriracha brings subtle heat, a touch of garlic, and extra depth that transforms a basic crust into something exciting.
After coating, sear the crumb side briefly in hot butter — crumb side down — just long enough to brown and crisp the panko, then transfer the filets to the oven to finish cooking through. The result is a tender, flaky cod with a lightly spicy, crunchy topping even the pickiest eaters enjoy.
Cook’s Notes
- Cod is a lean fish. The mayonnaise both adheres the panko and adds moisture while baking, so don’t skip it.
- Pan-browning the crumb coating in butter is important for flavor and texture. If you can’t use butter, substitute olive oil, but avoid relying on non-stick spray alone.
- Cooking time depends on filet thickness: under 1/2-inch needs about 10–15 minutes in the oven; over 1/2-inch needs closer to 15–20 minutes; very thick filets (1-inch or more) may take up to 25 minutes.
- Check doneness with an instant-read thermometer (145°F for cod) or by flipping the fish to ensure it’s opaque and flakes easily with a fork.
- Serve over rice, quinoa, noodles, or zoodles (spiralized zucchini) for a light meal.
- A quick cucumber scallion salad pairs wonderfully and can be made in under five minutes while the fish bakes.
Panko Crusted Sriracha Cod
Rebecca Lindamood
10 mins
20 mins
30 mins
Ingredients
- 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 spray oil
For Garnish:
- additional sriracha
- thinly sliced green onions
- toasted sesame seeds
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly spray with non-stick cooking spray or oil. Pour the panko crumbs into a pie plate or shallow dish.
- Lay the cod filets on the prepared pan and season both sides with salt and pepper. In a small bowl, mix the mayonnaise and sriracha until smooth. Brush the mixture over the tops of the filets. Working one at a time, press the mayo side of each filet into the panko to help the crumbs adhere. Return each piece to the pan, crumb side up.
- Heat the butter in a frying pan over medium heat until melted and frothy. Carefully place the cod filets crumb side down into the hot butter and cook 2–3 minutes, until the panko is golden and crisp. Transfer the filets back to the prepared pan, crust side up. Bake for 10–20 minutes depending on thickness, until opaque and flaking easily or the internal temperature reaches 145°F. Let rest 3–5 minutes before serving.
- Garnish with additional sriracha, sliced green onions, and toasted sesame seeds. Serve over rice, quinoa, noodles, or zoodles. A crisp cucumber scallion salad complements the dish nicely.
Nutrition
Carbohydrates: 10 g
Protein: 42 g
Fat: 13 g
Saturated Fat: 3 g
Cholesterol: 109 mg
Sodium: 376 mg
Potassium: 966 mg
Sugar: 1 g
Vitamin A: 180 IU
Vitamin C: 3.8 mg
Calcium: 64 mg
Iron: 1.6 mg
Nutritional information is an estimate. Calculate nutrition based on the exact ingredients you use if needed.
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