This panko crusted cod is slathered with gochujang mayo sauce, dusted with gluten-free panko bread crumbs and baked to perfection. It is umami-rich with a subtle kick, and easy to make as a quick lunch or dinner!
Panko crusted cod is truly flavor packed with a fun mix of textures. There's tender cod at the bottom, creamy spicy gochujang mayo sauce over the fish, and crunchy panko layer 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 Korean-style spicy fermented bean condiment. It is aromatic, spicy, and packed full of umami flavor. The mayonnaise serves as a flavor enhancer, as well as an ingredient to keep the cod moist and tender with its fat content. When two are combined, they create an extremely delicious spicy creamy sauce!
Ingredients for this recipe
- Cod filets
- Salt
- Mayonnaise
- Gochujang paste
- Gluten-free panko
- Olive oil
Toppings
- Chopped cilantro leaves
- Lemon slices
How to make panko crusted cod
1. Prepare cod. Pat dry the cod filets well with paper towels. Arrange them on a lined baking sheet and sprinkle salt evenly. Rub into the sides as well.
2. Spread sauce. Mix the mayonnaise and gochujang in a small cup. Spread the mix over the fish.
3. Top with panko. Mix the panko and olive oil in a small bowl. Spread the mix over the fish and press down with the back of a spoon to stick.
4. Bake. Bake for 16-18 minutes, or until the top browns slightly and fish becomes opaque and flaky.
5. Serve. Top with chopped cilantro and serve with lemon slices.
* See the recipe card below for detailed instructions.
Tips for making perfect panko crusted cod
- Try to choose filets with similar thickness. This helps to cook the fish evenly.
- Make sure to pat dry the cod well with paper towels before salting. This prevents it from having an unpleasant fishy flavor and mushy texture.
- Do not overcook the fish! Cod is a lean protein so it gets rubbery and dry when overcooked. Monitor the oven closely when trying this recipe for the first time.
- Make sure to pick gluten-free gochujang. Some brands make gochujang with soy sauce or barley which includes gluten. Make sure to check the label upon purchasing, or go for a ‘gluten-free’ labeled product.
FAQs
Switch out the gochujang to Japanese miso paste. It will have a similar fermented bean taste, but without spiciness!
Panko crusted cod is the best when consumed fresh out of the oven as the panko topping gets wet over time. Any leftover can be refrigerated for up to 2 days, covered tightly. To reheat, warm up in a toaster oven for a few minutes to crisp up, or microwave.
More fish recipes...
- One Pan Cod in Miso Garlic Sauce
- Miso Sea Bass (Buttery & Tender)
- Salmon Quinoa Salad with Miso Vinaigrette
Recipe
Panko Crusted Cod with Gochujang Mayo
Equipment
- 1 x baking sheet pan
Ingredients
- 1½ pound cod fillets about 6 fillets
- ¼ teaspoon salt
- 3 tablespoons mayonnaise
- 1 tablespoon gochujang paste
- ⅔ cup gluten-free panko
- 2 tablespoons olive oil
Toppings
- Chopped cilantro leaves
- Lemon slices
Instructions
- Preheat the oven to 375°F/ 190°C. Line a baking sheet pan with aluminum foil, and grease or spray with oil.
- Pat dry the cod filets well with paper towels. Arrange them on the baking sheet and sprinkle salt evenly. Rub into the sides as well.
- Mix the mayonnaise and gochujang in a small cup. Spread the mix over the fish.
- Mix the panko and olive oil in a small bowl. Spread the mix over the fish and press down with the back of a spoon to stick.
- Bake for 16-18 minutes, or until the top browns slightly and fish becomes opaque and flaky.
- Top with chopped cilantro and serve with lemon slices.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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