How long to cook Cod?

Name: Coconut Panko Crusted Cod Fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1.5 lb cod filet, skin removed (a bit more or less in weight in fine too); 2 and 1/2 teaspoons salt; 1/2 teaspoon pepper; 1 cup all purpose flour; 3 eggs; 1 tablespoon water; 3/4 cup panko breadcrumbs; 3/4 cup sweetened shredded coconut; 1/4 cup vegetable oil; 4-5 lime slices for garnish

Cooking cod is more about the internal temperature versus cook time. The USDA recommends an internal temperature of 145 degrees. I cook my fish to about 135-140 degrees, then tent it with foil to finish cooking. This will ensure a flaky, fall apart texture. A good instant read thermometer is a must when cooking meat and fish!

Coconut Panko Crusted Cod Fish

Description

Shredded Coconut and Crispy Panko coat this Cod Fish and it's pan seared to perfection! It's ready in 25 minutes and makes the best Summer dinner. I love serving it with my Coconut rice recipe and Mango Pico De Gallo to really elevate the flavors.

Ingredients

Scale

1.5 lb cod filet, skin removed (a bit more or less in weight in fine too)
2 and 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup all purpose flour
3 eggs
1 tablespoon water
3/4 cup panko breadcrumbs
3/4 cup sweetened shredded coconut
1/4 cup vegetable oil
4-5 lime slices for garnish

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Instructions

Remove the cod from the package and pat dry. If needed, remove the skin, but I highly recommend buying skinless or asking the butcher to remove it. Cut the filet into 4 to 5 individual pieces. Season both sides with salt and pepper. (I used about 1 teaspoon salt and 1/4 teaspoon pepper).
Prepare three bowls for the dredging ingredients. In Bowl 1: Add flour and 1 teaspoon salt and 1/4 teaspoon pepper. Bowl 2: Add eggs and 1 tablespoon cold water and whisk together. Bowl 3: Mix the panko, sweetened coconut and 1/2 teaspoon salt together. Dredge each piece of fish into flour, then egg, then the panko and coconut mixture.
Into a stainless steel skillet over medium heat on the stovetop, add in the vegetable oil. Allow to heat up until shimmering in pan. To test: Drop a small piece of the Panko Breadcrumbs and look for an immediate sizzle. Add the Coconut Cod pieces into the skillet. Pan sear for 4-5 minutes until the crust is golden in color.
Flip and sauté for another 4-5 minutes until the internal temperature reaches between 135-145 degrees (USDA recommends 145 for safe eating). Transfer the fish to a plate or cutting board and cover with foil for 5 minutes before serving.
Top with lime slices, serve and enjoy!

Equipment

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instant read thermometer

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Notes

Oil temp is crucial when pan searing fish. Make sure the oil is hot and shimmering in the pan before adding in the fish. If it's too cold all that grease will soak right into the crust.
Look for cod that has the skin removed already or ask the butcher to remove it.

Prep Time: 10 minutes
Cooling Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: pan seared
Cuisine: Hawaiian