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Crumb-Coated Cod Fillets Recipe

Crumb-Coated Cod Fillets Recipe

Pantry ingredients and fresh or frozen fish make this tasty entree a snap. —Candy Summerhill, Alexander, Arkansas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1/4 cup 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)


  • 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.

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.

Reviews for Crumb-Coated Cod Fillets

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Reviewed Apr. 9, 2015

"The recipe was simple and easy to follow but for some reason my breading came off when turning the fish. Otherwise it was good."

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."

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."

Reviewed Feb. 20, 2012

"We all ate it but I thought it was dry."

Reviewed Nov. 20, 2011

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

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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Wine Pairings

Light-Bodied White Wine

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