We all want to order the crispy fish and chips, but our adult instincts tell us to order the baked fish. Team, we have a delicious compromise. This Southern Breaded Cod Recipe is coated in a super-flavorful breading and baked in a few tablespoons of butter until the fish flakes perfectly. Let me teach you a few simple techniques to turn ho-hum fish into a crunchy, craveable star!
As a fish-focused recipe developer, I cook a lot of seafood. Nutritious poached cod and blackened cod and even cod stir fry are flavor-filled and satisfying. But sometimes, you just need a classic fish and chips dinner, and nothing else will do.
For nights that call for crispy fish, make this fail-proof breaded cod!
It's a healthy-ish meal that feels like a splurge, and something the whole family will enjoy.
Ingredients to make breaded cod:
Before we get to the step by step directions, a few notes about the ingredients:
Fish fillets: the recipe calls for cod, but hake, haddock, grouper or your favorite flaky white fish will work great.
Self-rising flour: use all purpose flour if you must, and add 1 ½ teaspoons baking powder and an extra ¼ teaspoon salt.
Seasoning: substitute your favorite all-purpose seasoning or seafood seasoning in place of the garlic, pepper, cayenne and paprika.
Hot sauce: an optional addition to the egg mixture, it adds a bright spice. Omit for a milder crispy fish dish.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Set up dredging station
In one shallow dish, add the self-rising flour, cornmeal, 1 teaspoon sea salt, paprika, garlic powder, cayenne and black pepper. Mix to combine.
In a second shallow dish, add milk, eggs, ¼ teaspoon salt and hot sauce, if using. Whisk well to combine.
Use paper towels or a kitchen cloth to dry the cod filets. Dredge the fillets in the shallow bowl of seasoned flour and cornmeal mixture to lightly coat, then dip fish into the milk and egg mixture, then back into the flour for a second full coat of the breading.
On the second dip into the dry seasoning mix, really pack the coating onto the fish, ensuring an even, crispy coating when cooked.
2. Bake fish
Preheat oven to 425℉. Heat a dark sheet pan or large cast iron skillet in the oven. When hot, melt 2 tablespoons butter and add 1 tablespoon neutral oil to the pan.
Gently lay the breaded fillets in the pan with the melted butter and return the pan to the hot oven.
Bake for 10 minutes. Remove the pan and gently flip the fillets. Add the last tablespoon of oil (if the pan is dry). Return to the oven and bake for the final 5 minutes, or until the fillets are cooked through (final timing will depend on the thickness of your fillets).
Broil for the final 2-3 minutes to get that golden brown glow across the top of the fish. Remove from the oven and let the cooked fillets rest on the pan for 3-4 minutes before serving.
Serve crispy fish with homemade tartar sauce, lemon wedges and Baked Fries.
Looking for more easy and impressive seafood recipes?
FAQ's and Serving Suggestions:
Always! Just thaw the fish fillets in the refrigerator overnight, and be sure to dry the thawed fish very well with paper towels before cooking.
Any mild white fish would be a good option - haddock, hake and grouper would all be lovely. Any flaky white fish your local grocery store has on sale this week!
Panko breadcrumbs or seasoned Italian breadcrumbs would add a crunchy texture to the fresh cod fillets. A panko crust has less flavor than Italian herb breadcrumbs, but a lot more crunch. But either one works!
Add extra ground cayenne pepper to the breading mixture, extra hot sauce to the egg mixture, and serve your piece of cod with a bottle of your favorite hot sauce.
My favorite side is Baked Truffle Potato Wedges with Parmesan Cheese. But if French fries don't excite you, a few different sides to consider include Napa Cabbage Slaw, Cucumber Gazpacho Salad, Garlic and Lemon Seasoned Green Beans or Mediterranean Tossed Salad.
To store, wrap tightly or move the breaded pieces of fish to an airtight container and keep in the refrigerator up to 2 days. To reheat the next day, place each piece of fish in a preheated oven at 400℉ for about 8 minutes, or until heated through
Crispy Southern Breaded Cod Recipe
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound cod fillets
1 cup self-rising flour
½ cup cornmeal
2 large eggs
2 tablespoons milk
1 teaspoon hot sauce, optional
2 teaspoons sea or kosher salt, divided
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon black pepper
2 tablespoons neutral oil
2 tablespoons butter
Lemon wedges, for serving
Homemade tartar sauce, for serving
Instructions
- Begin by setting up a dredging station. In one shallow dish, add the self-rising flour, cornmeal, 1 teaspoon sea salt, paprika, garlic powder, cayenne and black pepper. Mix to combine. In a second shallow dish, add milk, eggs and ¼ teaspoon of salt. Whisk well to combine.
- Use paper towels or a kitchen cloth to dry the cod filets. Dredge the filets in the seasoned flour and cornmeal mixture to lightly coat, then into the egg and milk wash, then back into the flour for a full coat of the breading. On the second dip into the dry seasoning mix, really pack the coating onto the fish, ensuring an even, crispy coating when cooked.
- Preheat oven to 425℉. Heat a dark sheet pan or large cast iron skillet in the oven. When hot, melt 2 tablespoons butter and add 1 tablespoon neutral oil to the pan. Gently lay the breaded fillets in the pan and return the pan to the hot oven. Bake for 10 minutes. Remove the pan and gently flip the fillets. Add the last tablespoon of oil (if the pan is dry). Return to the oven and bake for the final 5 minutes, or until the fillets are cooked through (this will depend on the thickness of your fillets - internal temperature should be around 145℉). Broil for the final 2-3 minutes to get that golden brown crust.
- Once the fish is cooked through, remove from the oven and let the fish sit on the pan for 3-4 minutes before serving. Serve with homemade tartar sauce and slices of lemon.
Notes
Use cod, grouper, haddock, hake or your favorite flaky white fish in this recipe. Adjust cooking time based on the thickness of the fish fillets you choose.
For a deep golden brown finish, broil for the final 2-3 minutes.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Oven and Stove Top
- Cuisine: American
Brianna
Turned out great! Had no idea you could get fish to be this crispy in the oven without a ton of oil. I don't have a big cast iron skillet, so I used a dark cookie sheet. Really delicious. Used grouper since that's what I had in the freezer. Will def make again.
Christina Jolam
So glad you loved it, Brianna! This baking method has been a game-changer for me, too. Appreciate you coming back to leave a helpful review!