Baked Triscuit Crusted Cod Recipe

Baked cod in a crispy coating made with crushed Triscuits, Parmesan cheese, and light mayo.

Baked Triscuit Crusted Cod Recipe

I was definitely a very novice cook when Shawn and I started dating. It was a classic Patty move to forget to buy more than one ingredient on my list when it was my turn to make dinner. So in this fashion, I had planned to make a breaded cod for dinner for us one winter evening, but when I got in from the grocery store I realized I had forgotten to grab panko bread crumbs.

With no desire to go back out and trek through the South Boston snow tundras (it was also a balmy 10 degrees outside that night), I started searching the cabinets. I came across a box of Triscuits and voila! I found my breading for the fish and a new weeknight dinner recipe, baked Triscuit crusted cod.

Cod doesn’t have a whole lot of flavor so I personally think it needs a lot of help. The flavored Triscuits give a crunchy seasoned kick without the extra calories from frying.

I used cracked pepper and olive oil Triscuits which was a good basic flavoring to start with and added Parmesan cheese, garlic, and lemon zest to bring it all together. This simple, well balanced recipe satisfies a craving for crispy, delicious white fish without the heavy calories from frying.

It’s the perfect baked cod packed with so much crunch and flavor!

Baked Triscuit Crusted Cod Recipe
Baked Triscuit Crusted Cod Recipe

Baked Triscuit Crusted Cod Recipe

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 23 1x



  • 1 large cod filet, approx 1 pound, cut into 23 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 mayonnaise
  • 12 teaspoons garlic powder
  • 1 tablespoon finely chopped fresh parsley
  • Salt and pepper to taste


  1. Preheat oven to 425° F.
  2. Cut cod filet into 2-3 servings. Season each piece with salt and pepper to taste.
  3. Place Triscuit crackers into a plastic bag and mash with a rolling pin until finely crushed (use a food processor if available). Pour onto a plate and combine with lemon zest, Parmesan cheese, and garlic powder. Set aside.
  4. Using a basting brush, coat both sides of each filet in mayonnaise and dredge in crushed 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.
  5. Bake for 20-25 minutes on middle rack. When done, sprinkle with parsley if desired and serve hot. Tastes delicious with tartar sauce.