Shredded Coconut and Crispy Panko coat this Cod Fish and it's pan seared to perfection! It's ready to eat 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.
We just got back from the beach and we went to a fresh fish market right next to the water. I'm now obsessed with cooking fish. I particularly love this recipe because the Panko coconut coating tastes amazing over cod, halibut, Mahi Mahi, etc. You really can't go wrong!
This recipe paired with the mango pico and coconut rice is five star restaurant eating at a much lower price point at home.
For more of my favorite fish recipes, try this Baked Pesto Salmon, Salmon Lettuce Wraps, and Baja Shrimp Tacos.
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Why You'll Love This Coconut Fish Recipe:
- Healthy. Fish is loaded with nutrients and cod specifically is high in omegas and b12, with low fat content.
- High in Protein. This fish will keep you full longer and packs over 40 grams of protein per 6 ounce serving.
- Big on Flavor. The coconut panko crust is crispy and tastes amazing with the flaky, delicate cod.
- Quick and Easy. No difficult techniques with a quick cook time of about 10 minutes!
Ingredients:
Cod Filet: I grabbed about a 1.5 lb filet, which is more than enough for 4-5 people.
Panko: An Asian style bread crumb that I love for its thicker texture and crispy taste. The Kikkoman or 4C brands are always great choices.
Vegetable Oil: It's important to use a neutral oil with a high burning point for this recipe.
Sweetened Coconut: I like to use sweetened versus unsweetened because it brings in a better flavor with the texture.
*Visit the recipe card below for the full recipe ingredients and quantities.
Substitutions and Variations:
- Other types of fish work well with this recipe, like halibut or Mahi Mahi. If you choose a thinner filet of fish, just remember that it will cook faster.
- A high burning point is necessary for this recipe. If you don't want to use vegetable oil, I would recommend Avocado Oil.
You'll also want to try this Blackened Mahi Mahi, Shrimp Pineapple Kabobs, and Cajun Salmon Bites.
How to Make Coconut Panko Cod:
Step 1: 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 ¼ teaspoon pepper).
Step 2: Prepare three bowls for the dredging ingredients. In Bowl 1: Add flour and 1 teaspoon salt and ¼ teaspoon pepper. Bowl 2: Add eggs and 1 tablespoon cold water and whisk together. Bowl 3: Mix the panko, sweetened coconut and ½ teaspoon salt together. Dredge each piece of fish into flour, then egg, then the panko and coconut mixture.
Step 3: 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.
Step 4: 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.
Step 5: Top with lime slices, serve and enjoy!
Expert Tips:
- 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.
This recipe pairs well with Pineapple Pico de Gallo or Mango Pico De Gallo and white or brown rice or this Coconut Jasmine Rice (super easy and big on island vibes).
Recipe FAQs:
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!
More Summer Recipes You Will Love:
If you tried this Coconut Panko Crusted Cod Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Coconut Panko Crusted Cod Fish
- Total Time: 25 minutes
- Yield: 4 (6 ounce) servings 1x
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
- 1.5 lb cod filet, skin removed (a bit more or less in weight in fine too)
- 2 and ½ teaspoons salt
- ½ teaspoon pepper
- 1 cup all purpose flour
- 3 eggs
- 1 tablespoon water
- ¾ cup panko breadcrumbs
- ¾ cup sweetened shredded coconut
- ¼ cup vegetable oil
- 4-5 lime slices for garnish
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 ¼ teaspoon pepper).
- Prepare three bowls for the dredging ingredients. In Bowl 1: Add flour and 1 teaspoon salt and ¼ teaspoon pepper. Bowl 2: Add eggs and 1 tablespoon cold water and whisk together. Bowl 3: Mix the panko, sweetened coconut and ½ 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!
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
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