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Patty and I never really eat cod (unless it’s fried). Why? I’ve always found it tasteless and boring. It’s a solid white fish and very easy to prepare, but I personally think it needs a lot of help in the flavor department to crack our weeknight lineup.
It’s a fish we try to incorporate into our diet more often because it’s so commonly available, but I can never seem to find inspiration to come up with anything fantastic.
If you’re like me, this could be the answer you’re looking for. Cod (or haddock) breaded in crispy, toasted coconut and panko crumbs. It’s slightly sweet, savory, and light.
Some more ways to add tons of flavor to cod are a classic fried beer batter or crushing up crackers as breading. And if you really just prefer other fish, I highly recommend blackened salmon with cilantro lime butter.
Table of Contents
Coconut Panko Breading
Coconut crusted cod is a really simple baked cod recipe with panko crumbs and shredded coconut. My “secret” method is creating an egg mixture that consists of whisked egg, honey, and lime juice. It introduces an extra hint of tropical flavor while acting as the glue for the panko crumbs and shredded coconut.
Another quick tip on the coconut—I like to mince the shredded coconut a little further so it’s finer. I think it helps it stick to the fish better. I go 50/50 on the coconut and panko crumbs mixture, but if you’re ALL about coconut you can ramp it up and add more for more coconut crunch.
Cod Prep
I’ve found cod or haddock is best prepared in small 6-8 ounce fillets. It’s much easier to prepare and serve due to cod’s very flaky nature. If you buy a large 1-2 pound cod filet, cut it width-wise into smaller individual portions for best results.
How to Bake Perfect Cod
Bake in the oven for 20 minutes at 350 °F until crispy and cod is flakey. Depending on how crunchy you want the crust, you can bake for extra time or finish it off with broiling (my personal fav touch).
Can I Use Haddock?
Absolutely, the two fish are nearly interchangeable in my eyes. Either one will work just fine.
More Fish Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Coconut Crusted Cod Recipe
Ingredients
- 1 pound cod or haddock filet, cut into 6-8 ounce portions
- 1 egg
- 1/2 cup panko crumbs
- 1/2 cup shredded coconut, chopped
- 1 tablespoon honey
- salt and pepper, to taste
- Half a lime, juice squeezed
- 1-2 tablespoons chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat oven to 350 °F.
- Warm the honey in a microwave-safe cup for 15 seconds with a splash of water so it can be easily mixed.
- Combine the honey, lime juice and egg in a small bowl, whisk until honey dissolves. Set aside. Combine the panko crumbs and shredded coconut on a plate or pie dish. Mix and set aside.
- Pat the cod filets dry using a paper towel, season each side with salt and pepper.
- Dip the filets in the egg mixture and then dredge in the coconut/breadcrumb mixture.
- Bake for 20 minutes. If you would like more toasted coconut, broil on high for an additional 3-5 minutes. Serve immediately sprinkled with cilantro and with lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had a triple bypass in October 2024. SO, no/lo-salt is my jam now. And, I so wanted to try this so I made it with no-salt spices (Sunny Spain and Justice from Penzey’s and Lemon Pepper from Kinders, all no-salt) placed on a bed of thin whole wheat spaghetti and mixed veggies and accompanied by asparagus. Fairly lo-sodium and heart healthy. Biggest sodium problem was the bread crumbs, I used reg unseasoned for mine and reg seasons for my kids (19, 29)
Kids got the salted version, but this one is just as tasty
This dish is something special! I had Cod and it worked great. The flavor of the lime with the coconut was divine. Definately a keeper.
This fish was delicious and easy to prepare!
delicious!! i had a few small pieces in the pack of cod i bought and those breaded were the BEST!
May I use perch fillets?