Panko is a Japanese-style breadcrumb that is coarser than traditional breadcrumbs. In Japanese, it is written as パン粉, which can be broken down into パン (pan) meaning bread, and 粉 (ko) meaning flour or powder. The proper pronunciation is PAWN-koh, unlike the “PAIN-koh” I hear a lot of celebrity chefs say. Just remember, panko is painless.
(If you went around Japan saying “PAIN-koh,” you could be mistaken for saying ペン子, which is broken down into ペン (pen) meaning pen, like the writing utensil, and 子 (ko) which means child and is also a common suffix for girls’ names. Basically, you’d be nicknaming your pen when you want to be talking about breadcrumbs. You probably don’t want to do that.)
Panko is widely available at most supermarkets and grocery stores, either in the baking aisle or Asian foods aisle.
Regardless of how you pronounce it, however, this panko baked cod recipe is really simple with only a few ingredients. I don’t dredge or do anything fancy (or messy), but I’m sure it’d taste great if you did. I like to keep things simple and make as little mess in the kitchen as possible.
There are undoubtedly countless ways to dress this up a little if you were going to serve it to guests, but this recipe is just the bare basics for a nice dinner at home with just a little effort! It makes two servings, so feel free to scale it up if necessary.
(Painless) Panko Baked Cod
- 1/2 lb of cod (or other mild-flavored fish such as pollock)
- 1/2 cup panko bread crumbs
- 3/4 tsp lemon pepper seasoning
- Cooking spray
- Preheat oven to 375°F and prepare a 13″ x 9″ baking pan with cooking spray. Rinse your fish in cold water to get rid of any scales or pieces of skin that may be hanging around. Set aside.
- In a gallon-size bag, combine the panko and lemon pepper. Add fish to bag and shake until coated.
- Place breaded fish in the baking pan and cover with any remaining bread crumbs.
- Bake for 10-15 minutes or until fish is flaky.
- Serve with your favorite sides and enjoy!