Ingredients:

  • 4 (approx. 150g / 6 oz) skinless Cod fillets
  • 1/2 teaspoon Fine Sea Salt (for seasoning fish)
  • 1/4 teaspoon Black Pepper
  • 1/2 cup All-Purpose Flour
  • 1/2 teaspoon Garlic Powder
  • 2 large Eggs
  • 1 tablespoon Whole Milk or water
  • 1 teaspoon Dijon Mustard
  • 1 1/2 cups Panko Breadcrumbs
  • 3 tablespoons Olive Oil or Melted Unsalted Butter
  • Zest of 1 large Lemon
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Parsley
  • 1/2 teaspoon Salt (for crust mixture)

Instructions:

  1. Preheat the oven to 220°C / 425°F. Line a rimmed baking sheet with foil or parchment paper. Place a wire rack on top and lightly spray or brush the rack with cooking oil to prevent sticking.
  2. In the largest shallow dish (Station 3), combine the Panko breadcrumbs, olive oil (or butter), lemon zest, paprika, parsley, and 1/2 teaspoon salt. Toss thoroughly, using your hands to massage the ingredients until all the Panko is evenly coated and looks slightly wet. This pre-oiling step is essential for the crispy, 'oven fried' texture.
  3. Set up your two remaining dishes: In the first dish, whisk together the flour and garlic powder. In the second dish, whisk together the eggs, milk, and Dijon mustard until smooth.
  4. Pat the cod fillets very dry using paper towels. Season lightly all over with the salt and pepper. First, lightly coat each fillet completely in the flour mixture (Station 1), shaking off the excess. Second, dip the floured fillet into the egg wash (Station 2), letting any excess drip off. Third, transfer the fillet to the prepared Panko mixture (Station 3). Press the Panko firmly onto both sides and the edges to ensure a thick, even crust. Place the coated fillets directly onto the prepared wire rack.
  5. Transfer the entire baking sheet to the refrigerator and chill for 15 minutes. This chilling period ensures the crust sets and adheres firmly. Place the sheet in the preheated oven and bake for 15 to 20 minutes. The fish is done when the internal temperature reaches 63°C / 145°F and the crust is deep golden brown and crunchy.
  6. Remove the cod from the oven. Let the fish rest for 2 minutes before serving immediately with a generous squeeze of fresh lemon juice and your preferred sides.