Cod Cheeks in Panko Breadcrumbs are crispy on the outside and tender on the inside, making them a seafood lover’s dream. Lightly breaded and cooked until golden, they’re perfect as an appetizer, snack, or easy dinner option.
Cod Cheeks in Panko Breadcrumbs are one of those underrated seafood dishes that deserve way more attention.
Light, tender cod cheeks are coated in crunchy panko breadcrumbs and cooked until golden and crisp, giving you that perfect contrast of textures in every bite.
They’re quick to make, feel a little fancy, and work just as well for an easy weeknight dinner as they do for an appetizer that disappears fast.
Why You Will Love This Recipe!
- Perfect crunch every time: Panko breadcrumbs deliver a light, crispy coating.
- Tender, flaky seafood: Cod cheeks stay juicy and soft inside.
- Fast to make: Ready in under 30 minutes from start to finish.
- Versatile serving options: Works as an appetizer, snack, or main dish.
- Restaurant-style at home: Feels fancy without the price tag or effort.
Ingredients Needed
- Cod cheeks: Tender, mild-flavored seafood with delicate flaky texture
- Panko breadcrumbs: Light, crunchy coating that fries up extra crispy
- Eggs: Helps breadcrumbs stick and creates golden crust
- All-purpose flour: Creates base coating for even breading
- Salt: Enhances natural seafood flavor without overpowering
- Black pepper: Adds subtle warmth and savory balance
- Cooking oil: Helps achieve crisp, golden exterior
- Lemon wedges: Bright, fresh finish that cuts richness
Recipe Variations
- Spicy Crunch: Add cayenne pepper or smoked paprika to the panko for heat.
- Gluten-Free: Use gluten-free panko or crushed rice crackers.
How To Make Cod Cheeks in Panko Breadcrumbs
Step One: Pat the cod cheeks dry with paper towels and season lightly with salt and black pepper.
Step Two: Place flour in one bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third.
Step Three: Dredge each cod cheek in flour, dip into the egg, then coat fully in panko breadcrumbs. Press gently so the crumbs stick.
Step Four: Heat oil in a skillet over medium heat until hot but not smoking. Add the breaded cod cheeks in a single layer and cook for 2-3 minutes per side, or until golden brown and cooked through.
Step Five: Remove from the pan and place on paper towels to drain. Serve hot with lemon wedges or your favorite dipping sauce.
Cod Cheeks in Panko Breadcrumbs Recipe Tips
- Pat cod cheeks dry before breading for maximum crispiness.
- Press panko gently onto the fish so it sticks well.
- Cook in batches to avoid overcrowding the pan.
- Use medium heat to prevent burning the breadcrumbs.
- Season immediately after cooking for the best flavor.
Storing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat in the air fryer or oven to keep the coating crisp.
- Freezing: Not recommended, as the breading can become soggy.
Other Cooking Methods
- Air Fryer: Cook at 380°F for 6–8 minutes, flipping halfway.
- Oven: Bake at 400°F on a lined baking sheet until golden.
- Deep Fry: Fry briefly in hot oil for an extra-crispy finish.
Cod Cheeks in Panko Breadcrumbs Recipe Faqs
Can I use frozen cod cheeks? Yes, thaw completely and pat dry before breading.
What can I serve with cod cheeks? Fries, coleslaw, roasted vegetables, or a simple salad work well.
How do I know when they’re done? The coating should be golden and the fish opaque and flaky.
Can I make them gluten-free? Yes, use gluten-free flour and breadcrumbs.
More Easy Cod Recipes
Air Fryer Parmesan Crusted Cod
Don’t Forget To Pin!
Share Your Creations! Are you active on Facebook? Join our Air Fryer Recipes Group, where hundreds of thousands of Air Fryer enthusiasts gather and share your photos! I’m always thrilled to see what you’ve made. For those on Instagram, don’t forget to tag me @forktospoon – I can’t wait to admire your culinary adventures!
Cod Cheeks in Panko Breadcrumbs
Description
Ingredients
- 1 pound cod cheeks, cleaned and patted dry
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons cooking oil, for frying
- Lemon wedges, for serving
Instructions
- Pat the 1 pound cod cheeks dry with paper towels and season lightly with 1/2 teaspoon salt and1/4 teaspoon black pepper
- Place 1/2 cup all-purpose flour in one bowl, beaten 2 large eggs in a second, and 1 cup panko breadcrumbs in a third.
- Dredge each cod cheek in flour, dip into the egg, then coat fully in panko breadcrumbs. Press gently so the crumbs stick.
- Heat 3 tablespoons cooking oil in a skillet over medium heat until hot but not smoking.
- Add breaded cod cheeks in a single layer. Cook 2–3 minutes per side, or until golden brown and cooked through.
- Remove from the pan and place on paper towels to drain. Serve immediately with Lemon wedges or your favorite dipping sauce.
Equipment
- Skillet
- Spatula
Notes
Recipe Variations
- Air Fryer Version: Cook at 380°F for 6–8 minutes, flipping halfway.
- Oven-Baked: Bake at 400°F on a lined sheet until golden.
- Deep Fry: Fry in hot oil for extra crunch.
- Flavor Boost: Add lemon zest, garlic powder, or Parmesan to the panko.
Nutrition
Share this recipe
We can’t wait to see what you’ve made! Mention @forktospoon or tag #forktospoon!
