Baked Panko-Crusted Fish Fillets

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 09/17/20
Baked panko-crusted fish

 The Spruce
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
493 Calories
17g Fat
41g Carbs
44g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 493
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 20%
Cholesterol 308mg 103%
Sodium 1003mg 44%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 17%
Protein 44g
Calcium 171mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The beauty of this recipe is that it's versatile; it will work with any mild fish fillet. Prepare this easy baked fish with haddock, catfish, tilapia, pollock, cod, or flounder. The panko crumb coating keeps the fish fillets crisp, and the oven makes cooking a breeze in this light and tasty alternative to fried fish.

Panko crumbs are specialized breadcrumbs that keep their shape and crispiness. The unique breadcrumbs originated in Japan, and they now enjoy worldwide popularity because they absorb less grease or oil than plain breadcrumbs. They are larger and less crumbly than most typical processed breadcrumbs. This makes panko an excellent choice for all kinds of uses, not just for fried foods, but anywhere you'd use breadcrumbs or like a little crunch, such as in meatloaf or meatballs, or as a topping on a casserole. For this recipe, if you don't have panko, feel free to substitute toasted breadcrumbs, crushed melba toast, or cracker meal.

Serve the crispy baked fish with lemon wedges and rémoulade sauce or tartar sauce on the side, along with coleslaw and fries or roasted potatoes.

Ingredients

  • 1 1/2 pounds fish fillets (haddock, cod, catfish, pollock, or similar mild white fish)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs, unseasoned
  • 2 tablespoons finely chopped parsley
  • 1/4 cup all-purpose flour
  • 2 large eggs (or 1/2 cup egg substitute)
  • 1 teaspoon Cajun seasoning (or Creole)
  • 2 tablespoons mayonnaise
  • 1 lemon (quartered)
  • Optional: tartar sauce or rémoulade sauce (for serving)

Steps to Make It

  1. Gather the ingredients. Heat oven to 425 F.

  2. Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.

    Rimmed baking sheet lined with parchment
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  3. Cut the fish fillets into 6-ounce portions.

    Fish cut into three equal portions
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  4. Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.

    Salt and pepper on three slices of fish
    The Spruce

  5. In a wide bowl, combine the panko breadcrumbs and the parsley.

    Panko crumbs and parsley in a wide, shallow bowl
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  6. Put the flour in a wide, shallow bowl.

    Flour in a wide, shallow bowl
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  7. In another bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.

    Eggs, mayonnaise and Cajun seasoning in a wide, shallow bowl.
    The Spruce

  8. Dip the fish fillets in the plain flour, coating each piece thoroughly.

    Fish dipped in flour
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  9. Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fish.

    Fish dipped in egg and panko mixture and resting on a baking sheet
    The Spruce

  10. Arrange the crumb-coated fish on the prepared baking sheet.

    Panko-coated fish on a baking sheet
    The Spruce

  11. Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets.

    Panko-crusted baked fish on a rimmed baking sheet
    The Spruce

  12. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

Recipe Variations

  • Add 1/4 teaspoon of cayenne pepper, some Sriracha sauce, or a dash of your favorite hot pepper sauce to the egg mixture for an additional spicy flavor.
  • Replace the Cajun or Creole seasoning with a seasoned salt blend or salt-free seasoning.
  • Sprinkle the fish fillets lightly with garlic powder and/or onion powder along with the salt and pepper.
  • Add 1/4 cup of grated Parmesan cheese to the panko breadcrumbs.
  • Swap parsley for cilantro, and changed the seasoning to ground cumin, paprika, and/or coriander.

Helpful Links

How to Store and Keep Panko-Crusted Fish

Any leftovers will keep in the fridge for 3 to 4 days. Remove the fish from the fridge and let it come to room temperature while the oven heats to 350 F. Put the fish on a baking sheet and reheat for 10 to 15 minutes.

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