This delicious, simple breaded cod recipe from The Batch Lady is a healthy twist on this family favourite, with lemon and Parmesan added to the coating for extra flavour.
Best of all, this recipe includes both instructions for making the recipe ahead or immediately, and two different cooking methods, oven or air fryer.
Breaded cod is one of my family’s favourite meals. The addition of lemon zest and Parmesan adds such a lovely flavour to this simple dish. It’s beautifully light and delicious served with herby new potatoes and seasonal greens.
SERVES: 4
INGREDIENTS
- 1 cup (45g) panko breadcrumbs
- zest of 1 lemon
- ¼ cup (40g) grated Parmesan
- ½ cup (60g) plain flour
- 2 eggs, beaten
- 4 x skinless cod fillets
- olive oil
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METHOD - if making ahead for the fridge of freezer
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Combine the breadcrumbs, lemon zest, grated Parmesan and some salt and pepper in a wide, shallow bowl. Put the flour into another bowl and the beaten eggs into a third bowl.
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Take one of the cod fillets and, making sure it is well coated on both sides at each stage, dip it first in the flour, then in the beaten egg and lastly in the breadcrumb mixture. Repeat with the other cod fillets.
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Place the breaded cod fillets in a large labelled freezer bag and seal. Freeze flat.
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Once you are ready to cook, to finish it in the oven: Preheat the oven to 180C. Place the frozen breaded cod fillets on a baking tray and drizzle with olive oil. Cook for 25–30 minutes, until golden and cooked through.
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Or the air fryer:Â Preheat the air fryer to 180C. Place the frozen breaded cod fillets in the air fryer and drizzle with olive oil. Cook for 18 minutes, flipping over halfway through.
METHOD - if cooking now
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Follow the method in the ‘if making ahead’ section up until the end of the second step.
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Oven: Preheat the oven to 180C. Place the breaded cod fillets on a baking tray and drizzle with olive oil. Cook for 20–25 minutes, until golden and cooked through.
- Or air fryer: Preheat the air fryer to 180C. Place the breaded cod fillets in the air fryer and drizzle with olive oil. Cook for 15 minutes, flipping the fillets over halfway through.
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