Are you ready to take your dinner game to the next level? Dive into the tantalizing world of flavor with our Panko Crusted Sriracha Cod Baked recipe! This dish is not just a meal; it’s an experience that combines the delicate flakiness of cod with a crunchy, spicy panko crust that will leave your taste buds dancing. In just 35 minutes, you can whip up a dish that’s perfect for a weeknight dinner or impressing guests at your next gathering. Get ready to savor the perfect balance of heat and crunch—read on to discover how to make this mouthwatering delight!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cod fillets
- 1 cup panko breadcrumbs
- 2 tablespoons sriracha sauce
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a medium bowl, combine the mayonnaise, sriracha sauce, lemon juice, salt, and pepper. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
- Take the cod fillets and pat them dry with paper towels to remove any excess moisture. This will help the coating adhere better and ensure a crispy texture.
- Season both sides of the cod fillets with a pinch of salt and pepper. This adds flavor to the fish itself.
- Using a brush or a spoon, generously spread the sriracha mayonnaise mixture over the top of each cod fillet, making sure to cover them evenly.
- In a shallow dish, place the panko breadcrumbs. Carefully press each coated cod fillet into the panko, ensuring that the breadcrumbs stick well to the mayonnaise mixture. You want a nice, even layer of panko on top.
- Place the coated cod fillets on the prepared baking sheet, ensuring they are spaced apart to allow for even cooking and browning.
- Bake in the preheated oven for about 15-20 minutes, or until the cod is cooked through and flakes easily with a fork. The panko crust should be golden brown and crispy.
- Once cooked, remove the baking sheet from the oven and let the cod fillets rest for a couple of minutes.
- Serve the panko crusted sriracha cod hot, garnished with lemon wedges and your choice of sides, such as steamed vegetables or rice.
Tips
- Prep Your Ingredients: Before you start cooking, gather all your ingredients and tools. This will make the process smoother and more enjoyable.
- Dry the Cod: Make sure to pat the cod fillets dry with paper towels before seasoning. This step is crucial for ensuring that the panko crust adheres properly and achieves that desired crunch.
- Customize the Heat: If you love spice, feel free to add more sriracha to the mayonnaise mixture or serve extra on the side. For a milder version, reduce the amount of sriracha to suit your taste.
- Use Fresh Ingredients: Fresh lemon juice can elevate the flavors in this dish. Avoid bottled lemon juice for the best taste.
- Don’t Rush the Baking: Bake the cod until it’s just cooked through and the panko is golden brown. Keep an eye on it during the last few minutes to prevent overcooking.
- Serve with Sides: Pair your panko crusted sriracha cod with steamed vegetables, rice, or a fresh salad to create a well-rounded meal.
- Garnish for Presentation: A few lemon wedges or a sprinkle of fresh herbs can add a beautiful touch to your plated dish, making it even more appetizing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
