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Panko Crusted Cod with Lemon Aioli

Mild-tasting, meaty cod filets are coated with a crispy crumb crust and served with a bright, citrusy lemon aioli. This panko crusted cod is a family favorite recipe you'll return to again and again.
Course Easy Dinner Ideas
Keyword lemon aioli, panko cod, panko crusted cod
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 pieces
Calories 310kcal
Author Marsha Maxwell

Equipment

  • Microplane Premium Classic Series Zester Grater, 18/8, Green
  • GORILLA GRIP Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Set of 3, Red, Blue, Lime Green
  • Kitchen Knives
  • T-fal Deep Fryer with Basket, Stainless Steel, Deep Fryer

Ingredients

For the lemon aioli:

  • 2/3 cup mayonnaise
  • 1 clove garlic crushed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the panko crusted cod:

  • 6 cod filets 4-5 ounces each
  • 1 cup flour
  • 1/2 teaspoon salt plus additional for seasoning
  • 1/4 teaspoon freshly ground black pepper plus additional for seasoning
  • 2 eggs
  • 2 tablespoons water
  • 1 1/2 cups panko breadcrumbs
  • Oil for frying canola, corn, vegetable or light olive oil

Instructions

  • Make the lemon aioli by mixing all ingredients together thoroughly. Set aside for the flavors to blend.
  • Pat the cod fillets dry with paper towels. Season with salt and pepper, and set aside.
  • Place the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a pie pan or shallow dish, and stir to combine. Place the egg in another pie pan or shallow dish and beat together with the water. Place the panko breadcrumbs in a third dish.
  • Dip each cod fillet first in flour, then in egg mixture, then in panko breadcrumbs, pressing to make sure the breadcrumbs stick to the surface of the fish.
  • Deep fryer cooking method: Heat oil in the deep fryer to 370 degrees F. Fry cod fillets, 2-3 at a time, for about 5 minutes until medium golden brown and cooked through. Cook to an internal temperature of 145 degrees F. Remove to a paper towel-covered plate to cool and drain away any excess oil.
  • Stovetop cooking method: Cover the bottom of a large skillet with oil to a depth of about 1/3 inch, and heat over medium-high heat. Fry the cod fillets for 2-3 minutes on each side, or until medium brown and cooked through. Drain on paper towel covered plate.
  • Serve panko crusted cod with lemon aioli.

Notes

Nutrition info is for fish fillets only. Lemon aioli adds 80 calories, 9g fat, 0g carbohydrate and 0g protein per tablespoon.