Coconut Crusted Cod Recipe

Crispy baked coconut cod breaded with shredded coconut and panko crumbs.

Coconut Crusted Cod Recipe

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.

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.

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Coconut Crusted Cod Recipe
Coconut Crusted Cod Recipe
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Coconut Crusted Cod Recipe

  • Author: Shawn Williams
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 23 1x
  • Category: Dinner
  • Cuisine: American

Description

Crispy baked coconut cod breaded with shredded coconut and panko crumbs.


Scale

Ingredients

  • 1 pound cod or haddock filet, cut into 68 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
  • 12 tablespoons chopped cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Preheat oven to 350 °F.
  2. Warm the honey in a microwave-safe cup for 15 seconds with a splash of water so it can be easily mixed.
  3. 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.
  4. Pat the cod filets dry using a paper towel, season each side with salt and pepper.
  5. Dip the filets in the egg mixture and then dredge in the coconut/breadcrumb mixture.
  6. 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

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.


Nutrition

  • Serving Size: 1/2 pound
  • Calories: 400
  • Sugar: 10.3g
  • Sodium: 223mg
  • Fat: 11.1g
  • Saturated Fat: 7g
  • Carbohydrates: 17.4g
  • Fiber: 2.1g
  • Protein: 56g
  • Cholesterol: 207mg

Keywords: panko crusted cod, baked cod with panko, coconute cod, cod recipes