This panko-crusted cod is smothered in gochujang mayonnaise sauce, dusted with gluten-free panko breadcrumbs and baked to perfection. It’s umami-rich with a delicate kick and easy to make as a quick lunch or dinner!
Panko Crusted Cod is really packed with flavor with a fun mix of textures. There’s tender cod on the bottom, creamy and tangy gochujang mayonnaise sauce on top of the fish, and a layer of crunchy panko on top.
This recipe takes less than 30 minutes, making it a perfect option for weeknight meals.
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Gochujang + mayonnaise?
Gochujan is a spicy Korean-style fermented bean condiment. It is aromatic, spicy and full of umami flavor. Mayonnaise serves as a flavor enhancer, as well as an ingredient to keep cod moist and tender due to its fat content. When two are combined, they create an extremely delicious tangy creamy sauce!
Ingredients for this recipe
Condiments
- Chopped coriander leaves
- Lemon slices
How to make panko crusted cod
1. Prepare the code. Dry the cod fillets well with absorbent paper. Place them on a lined baking tray and sprinkle salt evenly. Also rub on the sides.
2. Spread the sauce. Mix the mayonnaise and gochujang in a small cup. Spread the mixture over the fish.
3. Top with panko. Mix the panko and olive oil in a small bowl. Distribute the mixture over the fish and press with the back of a spoon to make it adhere.
4. Cook. Bake for 16 to 18 minutes, or until the top is lightly browned and the fish is opaque and flaky.
5. Serve. Top with chopped coriander and serve with lemon wedges.
*See the recipe card below for detailed instructions.
Tips for making perfect panko crusted cod
- Try to choose fillets of similar thickness. This helps cook the fish evenly.
- Make sure you dry the cod well with paper towels before salting it. This prevents it from having an unpleasant fishy taste and a mushy consistency.
- Don’t overcook the fish! Cod is a lean protein, so it becomes rubbery and dry if overcooked. Check your oven carefully when trying this recipe for the first time.
- Make sure you choose gluten-free gochujang. Some brands make gochujang with soy or barley sauce that includes gluten. Be sure to check the label when purchasing or choose a product labeled “gluten-free.”
Frequently asked questions
Replace the gochujang with Japanese miso paste. It will taste similar to fermented beans, but without the spiciness!
Panko-crusted cod is best when eaten fresh out of the oven as the panko coating gets wet over time. Any leftovers can be stored in the refrigerator for up to 2 days, tightly covered. To reheat it, heat it in a toaster oven for a few minutes to crisp up or in the microwave.
More fish recipes…
Recipe
This panko-crusted cod is covered in delicious gochujang mayonnaise sauce, dusted with gluten-free panko breadcrumbs and baked to perfection. This recipe is gluten-free and dairy-free.
Ingredients
- 1½ pound cod fillets about 6 fillets
- ¼ teaspoon salt
- 3 spoons mayonnaise
- 1 table spoon gochujang paste
- ⅔ cup gluten-free panko
- 2 spoons olive oil
Condiments
- Chopped coriander leaves
- Lemon slices
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Instructions
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Preheat oven to 375°F/190°C. Line a baking sheet with aluminum foil and grease or spray with oil.
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Dry the cod fillets well with absorbent paper. Place them on the baking tray and sprinkle them evenly with salt. Also rub on the sides.
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Mix the mayonnaise and gochujang in a small cup. Spread the mixture over the fish.
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Mix the panko and olive oil in a small bowl. Distribute the mixture over the fish and press with the back of a spoon to make it adhere.
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Bake for 16 to 18 minutes, or until the top is lightly browned and the fish is opaque and flaky.
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Top with chopped coriander and serve with lemon wedges.
Nutrition
Serve: 1serveCalories: 256kcalCarbohydrates: 14GProtein: 21GFat: 12GSaturated fat: 2GPolyunsaturated fats: 4GMonounsaturated fats: 5GTrans fats: 0.01GCholesterol: 58mgSodium: 274mgPotassium: 480mgFiber: 1GSugar: 0.3GVitamin A: 55UIVitamin C: 2mgSoccer: 19mgIron: 0.5mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
