Pan-Fried Panko-Crusted Cod with Lemon-Parsley Gremolata (30-Minute)
Crisp golden panko coating gives way to flaky, tender cod fillets, brightened by a zesty lemon-parsley gremolata that adds herbaceous freshness and a touch of garlic. The pan-fry method keeps the fish moist inside while delivering a satisfying crunch outside, finished with a knob of butter and a squeeze of lemon for glossy flavor.
Swap panko for crushed cornflakes or gluten-free breadcrumbs to keep the same crunch with dietary needs, or use hake or pollock if cod isn’t available. For a slightly richer finish, stir a tablespoon of capers into the gremolata for briny contrast; to lighten the dish further, finish with a drizzle of extra-virgin olive oil instead of butter. Use a nonstick or well-seasoned skillet and a shallow layer of oil to get an even, crisp crust.
Serve this fish with steamed vegetables, a simple green salad, or buttered new potatoes for a family weeknight meal or casual dinner with guests. The gremolata can be made ahead and kept refrigerated for 1–2 days; reheat the fillets briefly in a warm oven to preserve crispness before serving.
How to Make It
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1
Pat the cod fillets dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
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2
Set up a breading station: place the flour in one shallow dish, beat the eggs in a second dish, and spread the panko breadcrumbs in a third dish. Press the lemon zest into the panko for extra flavor.
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3
Dredge each fillet in flour, shaking off excess, dip into the beaten eggs, then press into the panko to coat both sides evenly.
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4
Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the fillets (work in batches if needed) and cook undisturbed 3–4 minutes until the underside is deep golden.
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5
Flip the fillets and add the butter to the pan; spoon the melting butter over the tops as they finish cooking, about 2–3 minutes more, until the fish is opaque and flakes easily with a fork. Transfer cooked fillets to a warm oven (100–120°C / 210–250°F) while you finish remaining fish.
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6
Meanwhile, make the gremolata: finely chop the parsley and garlic, then combine in a small bowl with the juice of the lemons, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, and the capers if using.
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7
Plate the panko-crusted cod and spoon the lemon-parsley gremolata over the fillets. Serve immediately with lemon wedges and your choice of sides.