Cod doesn’t have a whole lot of flavor so I personally think it needs a lot of help from seasoning etc. I have a feeling a lot of you are also in the same boat and looking for ways to make it irresistible.
This simple, well-balanced recipe satisfies a craving for crispy, delicious white fish without the heavy calories from frying. Easily baked in 20 minutes for the perfect crunchy oven-baked cod or haddock.
Dredging in Mayo, Greek Yogurt, or Sour Cream
Light mayonnaise, sour cream, and plain Greek yogurt is the best method for getting the breading to adhere to the fish. It’s thick and sticky and adds nice texture without altering the flavor of the fish. It will also nicely melt into the cod.
Usually whisked egg is used as a medium to bread chicken or fish, however I’ve found thicker substances like yogurt or sour cream work better and are easier to work with in general.
Triscuit Breading
I used cracked pepper and olive oil flavored Triscuits for this recipe, which is a solid seasoned breadcrumb mix to start with. From here and added Parmesan cheese, garlic, and lemon zest to bring it all together and add a savory touch.
You can use whatever Triscuit flavoring you like. Dill would also be a solid pairing with fish. If you can’t find flavored or seasoned Triscuits, plain or original work just as well.
Place Triscuits in a bag and crush with a rolling pin until fine.
Baking Cod
Cod simply bakes at 425° F in about 20 minutes. A good test for when cod is done is when it’s white (no longer translucent) and easily flakes and breaks apart when pulled with a fork. Cod is dense when raw, and flakes apart really easily once it’s cooked. The breading will also help keep the fish intact like frying does.
Can I Make This With Haddock?
Yes, the two fish are nearly interchangeable, have similar tastes, and cook at the same time/temperature.
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Baked Triscuit Crusted Cod Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2–3 1x
- Category: Dinner
- Cuisine: American
Description
Baked cod in a crispy coating made with crushed Triscuits, Parmesan cheese, and light mayo.
Ingredients
- 1 large cod or haddock filet, approx 1-1 1/2 pounds, cut into 2–3 filets
- 15 Triscuit crackers, crushed (I used cracked pepper and olive oil flavored)
- 1/2 cup grated Parmesan cheese
- 1/2 lemon, zested
- 1/4 cup light mayonnaise, sour cream, or plain greek yogurt
- 1–2 teaspoons garlic powder
- 1 tablespoon finely chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 425° F.
- Season each piece of fish with salt and pepper to taste.
- Place Triscuit crackers into a plastic bag and mash with a rolling pin until finely crushed (use a food processor or blender if available). Pour onto a plate and combine with lemon zest, Parmesan cheese, and garlic powder. Set aside.
- Using a basting brush, coat both sides of each filet in mayonnaise and then dredge in Triscuit breading, covering completely. Lay breaded filets onto a baking sheet with parchment paper or greased aluminum foil. Cut 3 lemon wedges and place on top of each filet.
- Bake for 20-25 minutes on middle rack. When done, sprinkle with parsley if desired. Tastes delicious with tartar sauce.
Nutrition
- Serving Size: About 1/2 lb piece of fish
- Calories: 346
- Sugar: 1.7g
- Sodium: 606mg
- Fat: 14.3g
- Saturated Fat: 4.3g
- Carbohydrates: 21.7g
- Fiber: 2.4g
- Protein: 30.2g
- Cholesterol: 87mg
Keywords: baked cod recipes, haddock recipes, triscuit cod
Hi Patty
Really like you and Sean’s recipies. Became a cast iron skillet user recently and came across Sean’s Chicken Parmigiana recipe and all I can say is wow! Big hit with the family! Even better when using good marinara sauce and mozzarella. I also wanted to say we tried the cod recipe with the triscuits and a winner. Second time we used Panko bread crumbs and came out really good too. Keep those recipies coming and anything in the cast iron skillet realm you’ve definitely got my attention! Love the website!
Hi Elliot, thank you so much! Glad you and your family are enjoying our recipes!! Shawn’s heart and soul in the kitchen is the cast iron skillet, so I promise dishes in that camp will keep coming your way!
I was thinking of using them as a coating and wondered if there was any consensus about their application. Your recipe confirmed there is. Thank you! I’m making curry crusted salmon with the triscuits as my bread crumbs, but the cod in my freezer is going in your recipe.
★★★★★
Hi Leslie, you are so welcome I’m glad you like the recipe! That curry crusted salmon sounds delicious 🙂
This is genius.
Thanks Elaine!