Crispy crumbed cod fillets (Printable)

Golden crumbed cod fillets with crispy coating and tender flaky texture, great for a comforting main dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)

→ Breading

02 - ¾ cup all-purpose flour
03 - 2 large eggs
04 - 1 ½ cups panko breadcrumbs
05 - 1 teaspoon sea salt
06 - ½ teaspoon ground black pepper
07 - ½ teaspoon paprika (optional)

→ Cooking

08 - ¼ cup vegetable oil (for frying)

→ To Serve (optional)

09 - Lemon wedges
10 - Fresh chopped parsley

# Directions:

01 - Pat cod fillets dry using paper towels and season evenly with salt and pepper on both sides.
02 - Place flour in one shallow dish, beat eggs in a second dish, and combine panko breadcrumbs with paprika in a third dish.
03 - Dredge each fillet in flour, shaking off excess; dip into beaten eggs; then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
04 - Warm vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
05 - Cook cod fillets 3–4 minutes per side until golden brown and internal temperature reaches 145°F.
06 - Transfer cooked fillets to a plate lined with paper towels to absorb excess oil.
07 - Present immediately with lemon wedges and sprinkle with chopped parsley if desired.

# Expert Advice:

01 -
  • The contrast between the crispy, crunchy exterior and the delicate, flaky fish inside is genuinely addictive.
  • It comes together in thirty minutes flat, making it perfect for weeknight dinners when you want something that feels restaurant-quality.
  • There's something about homemade crumbed fish that tastes so much better than the frozen version, and you'll taste the difference immediately.
02 -
  • Wet fish and hot oil don't mix well—that's why the paper towel step at the very beginning matters more than you'd think.
  • The three-bowl breading station feels like extra work, but it's the difference between a patchy, uneven coating and one that actually clings to every surface.
03 -
  • If your breadcrumbs start to brown in the pan before the fish finishes cooking, lower the heat slightly—it's a sign things are moving too fast.
  • Keep a metal spatula or tongs nearby so you can flip confidently without second-guessing yourself; hesitation leads to sticking.

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