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Coconut Crusted Cod Recipe

  • Author: Shawn Williams
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2-3 1x
  • Category: Dinner
  • Cuisine: American


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


  • 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


  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.


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.


  • 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