Crunchy Panko-Crusted Cod - Frozen Fish Direct

Ingredients

• 1/4 cup all-purpose flour
• 1 egg, beaten
• 3/4 cup Panko bread crumbs
• 1/2 cup Olive oil
• 1 pound Cod fillets
• 1 teaspoon salt
• 1 teaspoon pepper
• Step-by-Step Method: Crunchy Panko-Crusted Cod
• Preheat oven to 220°C (428°F) or set a large non-stick frying pan over medium-high heat if pan-frying.
• Pat cod fillets dry with paper towels to remove moisture.
• Season both sides of cod fillets evenly with salt and pepper.
• Place flour in a shallow dish or plate.
• Beat the egg in a separate shallow dish.
• Pour panko breadcrumbs onto a third plate or dish.
• Dredge each cod fillet in the flour, coating all sides and shaking off excess.
• Dip the floured cod fillets into beaten egg, ensuring full coverage.
• Press cod fillets into the panko crumbs, coating evenly and pressing gently to adhere.
• (If oven baking) Drizzle or brush a baking sheet with half the olive oil. Arrange fillets in a single layer; drizzle or brush tops with remaining olive oil.
• (If pan-frying) Heat olive oil in a non-stick skillet until shimmering. Add cod fillets and cook for 3-4 minutes per side or until golden-brown and crisp, turning once.
• (If baking) Bake cod fillets for 12-14 minutes or until the crust is golden and fish flakes easily with a fork.
• Remove cooked cod from oven or pan and let rest for 2 minutes to preserve crust.
• For serving, plate each cod fillet with a sprinkle of any reserved panko for extra crunch (if available).
• Suggested sides: lightly dressed mixed greens, simple lemon wedges, or a tangy low-fat yoghurt dip for contrast.
• Serve immediately for maximum crunch and juiciness.