Pan-Fried Panko-Crusted Cod
This pan-fried cod recipe is made gluten free using our favorite gluten free panko breadcrumbs. Find them here in The Market. And I’d recommend stocking up! This panko is fantastic for plenty of recipes.
Fried fish is one of the most glorious foods. I especially enjoy it during the summer months because seafood and summer go hand-in-hand if you ask me. This panko-crusted cod is one of our go-to summer meals because it’s quick to prepare and is just so delicious.
I love to serve this cod with a grilled summer vegetable, shown here with zucchini, and a side dish of choice. For this version, we served it with coleslaw, but any number of sides would pair very well.
We order Naked Cod from North Coast Seafoods, a local Boston-based company, that delivers fish (frozen) to your door - overnight! Naked Cod is a totally clean label product, which means it has no chemicals, no antibiotics, no additives, and no preservatives. It’s the best cod on the market! Right now, place your order and enter code GLUTENFREEMOLLIE at checkout for 15% off your order. Besides cod, they offer a number of kinds of excellent frozen seafood including salmon, shrimp, and scallops.
Pan-fried fish has always been a favorite of mine throughout my life. I ordered it often at restaurants growing up and now that I’m gluten free, I’m so glad we can easily make it at home. It’s simple to make and takes no time at all. Perfect for a busy weeknight or an excellent Friday night dinner.
Pan-Fried Panko-Crusted Cod
Recipe by Seth Drury
Servings: Two or Three
Time: Approximately twenty minutes
Ingredients
¾ cup Aleia’s Cluten Free Panko
1 teaspoon Kosher salt
1/4 teaspoon ground pepper
1 egg, beaten
1 pound cod divided into three portions and patted dry with a paper towel
3 tablespoons olive oil
Lemon wedges (for serving)
Preparation
In a low, wide bowl, mix the panko, salt, and pepper. Set aside.
Heat oil in a large non-stick pan over medium-low heat until it shimmers.
Dip cod pieces in egg on all sides, then roll in panko mixture to fully coat.
Place all fish pieces in the pan and cook a total of 13-14 minutes, turning the fish when the first side is brown and reducing heat as needed to avoid oil smoking or panko burning. For particularly thick pieces, stand them up on the thicker end to get the panko browned and to help the fish get cooked through. When the fish is done, the panko should be a rich brown color all over and the fish should flake apart easily with a fork.
Serve fish immediately and squeeze fresh lemon over each piece. We recommend serving with a seasonal vegetable and/or a homemade coleslaw (as shown above).
I’m so glad you’re making one of our recipes! Please be sure to share it on social media with the hashtag #gfmdrecipe and tag me (@glutenfreemollied).
Enjoy!