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Crumb-Coated Cod Fillets Recipe
Crumb-Coated Cod Fillets Recipe photo by Taste of Home

Crumb-Coated Cod Fillets Recipe

Read Reviews (5)
4.75 5
Publisher Photo
Pantry ingredients and fresh or frozen fish make this tasty entree a snap. —Candy Summerhill, Alexander, Arkansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon water
  • 1 cup panko (Japanese) bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 4-1/2 teaspoons ranch salad dressing mix
  • 1 tablespoon salt-free Italian herb seasoning
  • 4 cod fillets (4 ounces each)

Nutritional Facts

1 serving equals 181 calories, 4 g fat (1 g saturated fat), 125 mg cholesterol, 626 mg sodium, 12 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Directions

  1. In a shallow bowl, combine the flour, pepper and salt. In another shallow bowl, whisk eggs and water. In a third shallow bowl, combine the bread crumbs, cheese, dressing mix and seasoning. Coat fillets with flour mixture, then dip in egg mixture and coat with crumb mixture.
  2. Place fillets on a greased baking sheet. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork, turning once. Yield: 4 servings.
Originally published as Crumb-Coated Cod Fillets in Simple & Delicious February/March 2011, p50

Nutritional Facts

1 serving equals 181 calories, 4 g fat (1 g saturated fat), 125 mg cholesterol, 626 mg sodium, 12 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Crumb-Coated Cod Fillets(5)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 1, 2014

Very, very tasty and flavorful. Fearing not thick enough, I double-coated one fillet but it was just too much breading; original recipe is correct amount. Flavorful and easy to make.

MY REVIEW
Reviewed Mar. 18, 2013

I made this for supper tonight just as written except I drizzled each filet with a scant teaspoon of olive oil after all the breading was on . They were delicious, restaurant quality and I will be making them again.

MY REVIEW
Reviewed Feb. 20, 2012

We all ate it but I thought it was dry.

MY REVIEW
Reviewed Nov. 20, 2011

This is a very easy and tasty recipe and I have used it on other types of fish too.

MY REVIEW
Reviewed Feb. 18, 2011

My Husband cooked this last night for dinner and it was fantastic. This would be a great dish to serve to company. Very elegant and tasty.

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