I initially published this recipe back in 2016, but after testing it once again I thought it needed a facelift with a few new photos and helpful information. Since this is my go-to breaded baked fish recipe, I thought it would be nice to share some of my tips to help you if you want to give it a try in your own kitchen. Before I talk about cooking cod in the oven, I want to mention that in the past I have also made this recipe with haddock and pollock and it worked beautifully. I picked cod here, because (1) it was on sale, (2) I love that it carries the flavoring agents (in our case, homemade fish breading) so well, and (3) it is so soft and flavorful after it is baked. The important thing to pay attention while purchasing fish is to make sure that all of the fish fillets are in similar thickness so that they will bake evenly and at the same time.
How To Make Breaded Fish?
This baked breaded fish recipe has 3 folds:
Prepare the breading: Prep the breadcrumbs, eggs, and flour Bread the fish Bake in the oven
How To Batter Fish For Baking?
Prepare and Bake the Breading
The first step to batter the fish is to make the homemade breadcrumb mix (aka the “crunchy” part of the recipe). To prepare the breadcrumbs for fish fillets: Now, I know that it might look like an extra step to get the food processor out and turn the oven on, but I promise you that it is worth it. I found that this is the best way to infuse the delicious flavors coming from the shallot, garlic and butter into the fish.
Prep Flour, Egg Mixture and Baking Pan
The next step is to prep the fish for breading. As in all breaded fish recipes, it is imperative to make sure that your fish is as dry as possible. I usually pat-dry fish fillets thoroughly using paper towels. Once your fish is ready, start the breading process. To do so: Though I can’t guarantee that same kind of crunch, you could still make this recipe without it. However, I find that using an oven-safe cooling rack is a great tool when you want to crisp breaded meat and vegetables without drying them in the oven. The one I use is this Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack (affiliate link). If you need more convincing, check out this oven-baked chicken parmesan recipe. Now that you have your flour, egg mixture, homemade fish breading, and baking sheet ready, we can start breading our cod fillets.
How To Bread Fish?
There are 4 steps to breading the fish: Repeat the same steps for the other fillets before baking.
How Long Do You Bake Breaded Fish?
It takes 20-25 minutes at a 425 F degree oven for breaded fish fillets to cook. The breading turns golden brown as it bakes, which is a good sign of doneness. However, for foolproof testing, I recommend using a thermometer. Your breaded baked fish is ready when it registers 140 F degrees when inserted in the middle of one of the fillets.
Best Way To Serve This Breaded Fish Recipe
I served my baked cod with wedges of lemon, a big green salad (or any other one of my salad recipes would also work), and a glass of crisp Chardonnay. However, using this recipe you can make breaded fish tacos and serve your fish in corn tortillas (if you need a recipe – here is my Homemade Corn Tortilla recipe) along with guacamole and salsa.
How To Reheat Breaded Fish & How To Store?
Leftovers will still be fresh on the next day as long as they are kept in an airtight container in the fridge. To reheat breaded fish, pre-heat the oven to 325 F Degrees, cover a sheet pan with parchment paper, place the fish on the pan and lightly spray the top with oil spray. Bake until it is thoroughly warm, usually 7-10 minutes. I know some of you might think you can’t beat the deliciousness of fried breaded fish. While I, too, am a big fan of fried food, I also argue that the taste of this baked version is just as good. Plus, in my humble opinion, the convenience and ease when it comes to cleaning are by themselves good reasons to give this healthier version of the breaded fish recipe a try.
Other Seafood Recipes You Might Like:
Slow Baked Salmon with Butter Beans Sesame Crusted Seared Tuna Salad Bowl Crab Cakes with Remoulade Sauce Skinny Shrimp Scampi with Zucchini Noodles Tuna Melt Sandwich Salmon Niçoise Tuna Salad with Chickpeas Salmon Soup with Coconut Milk
This recipe is adapted from a recipe in America’s Test Kitchen with minor changes.
