This oven-fried cod turns into your pass-to recipe! I tested it over and over to reap the fine, crispy, baked cod. Use this approach for any oven-fried fish!
Oven-fried cod ingredients
It begins with fresh cod, of course. You can use Atlantic cod or Pacific cod and feel loose to alternative haddock, pollock, orange roughy, or any robust whitefish.
You’ll want flour, eggs, and plain bread crumbs for the crispy coating. You can use save-offered or homemade bread crumbs.
You’ll mix the bread crumbs with Parmesan, garlic powder, salt, and hot paprika for a bit of kick. You can substitute smoked or normal paprika for the latter, at the side of a touch of cayenne pepper. But no issues; this is not highly spiced hot. Just tasty. I do not do bland rounds right here!
Oven-fried cod ingredients
It starts with new rules, of course. You can use Atlantic or Pacific cod, and feel free to substitute any hardy haddock, pollock, orange roof, or whitefish.
For the crunchy coating, you will need flour, eggs, and plain bread. You can use some store-bought or homemade bread crumbs.
Mix the bread slices with parmesan, garlic powder, salt, and hot paprika for a little kick. Instead of the latter, use smoked or regular paprika with a pinch of cayenne pepper. But don’t worry, it’s not spicy hot. It’s just delicious. I’m not mellowing around here!
Can you use seasoned bread crumbs?
If you do not have simple breadcrumbs in the house, you can truly begin with pro ones. Just add the Parmesan and hot paprika to them.
You should not need the salt and garlic powder. But taste the breading as soon as it’s mixed (before it touches raw fish) to see if it wishes anything.
How to bait fish
Dredge the codfish in flour.
Dip it in beaten eggs.
Dredge the cod within the breadcrumb aggregate.
Tips for crispy baked cod
Use flour similarly to the overwhelmed eggs and bread crumbs. This makes a huge distinction in the crispiness aspect!
Bake at a high temperature (450 ranges F) for 20 minutes. This ensures a crispy coating and a gentle interior.
Bake directly on a greased, foil-coated half-sheet pan (associate link) to allow the bottom of the cod to crisp. I tried the use of a baking rack; however, it made the bottoms soggy.
Spray the whole surface of the breaded fish with cooking spray. This additionally adds flavor and stops dried-out crumbs.
How to serve oven-fried cod
It’s delicious with only a drizzle of lemon juice; however, you can dip it in mayo if you want.
Enjoy it as “fish and chips” with a side of fries or simply go along with potato salad and veggies.
Make a fish sandwich with mayo, lettuce, and an optional slice of cheese. I love the leftovers this way for lunch!
Serve it in a fish taco with guacamole and tomatoes. My daughter loves this usage of a flour tortilla!
Storing the leftovers
This recipe makes sufficient for 6 servings (however you may halve the recipe in case you want). Refrigerate leftovers for up to 3 days.
You additionally could freeze the cooked cod. Just place it in a freezer bag or freezer-safe box, in a single layer, and use it within 3 months for nice first-rate.
Ingredients
▢ 2 pounds fresh cod (or make 1 pound with half of recipe)
▢ ½ cup undeniable bread crumbs
▢ ¼ cup grated Parmesan cheese
▢ ¼ teaspoon garlic powder
▢ ¼ teaspoon salt
▢ ¼ teaspoon hot paprika (or ordinary paprika) ⅛ teaspoon cayenne pepper)
▢ ½ cup flour
▢ 2 eggs
▢ cooking spray (enough to spray the fish and pan)
▢ lemon juice from ¼ lemon
Instructions
Preheat the oven to 450 degrees F. Line half of a sheet pan with foil and grease it with cooking spray.
Rinse the cod and experience for any bones to take away. Pat it dry with paper towels. Cut any massive portions into serving quantities. Wash your palms.
On a dinner plate, upload the bread crumbs, Parmesan, garlic powder, salt, and paprika (and cayenne pepper, if wanted). Stir with a fork to combine.
Place the flour in any other plate or shallow bowl.
Crack the eggs into some other shallow bowl and beat them with a fork.
Set up a meeting line from left to right with the fish, flour, eggs, breadcrumb mixture, and the baking pan.
Use a fork to dredge a piece of fish within the flour, coating each aspect and end. Use another fork to transfer the floured fish to the crushed eggs. Coat the fish throughout with the eggs and allow any excess to drip off. Then, dredge the fish in the breadcrumb aggregate, coating both facets and the ends.
Place every piece of breaded cod in the prepared pan. Spray the entire floor of the fish with cooking spray. (This is essential for texture and flavor.) Bake on the center rack for 20 minutes, or until the fish is cooked and the coating is golden brown and crispy.
Squeeze some lemon juice at the fish. Serve the cod as is, or with mayo, if desired.
Store any leftovers inside the refrigerator for up to a few days. The cooked fish also may be frozen and must be used within three months for first-rate high-quality.
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