Dairy-Free Crispy Panko Baked Cod

Updated in 2025! This dairy-free crispy panko baked cod is another delicious way to add more fish to your weekly routine. It takes just 30 minutes to make, and the flavorful breadcrumb coating does double duty. It helps to seal in moisture for extra flaky and tender fish, while providing a contrasting gently crunchy coating.

Crispy Panko Baked Cod with Two Seasoning Options

Many years ago, Cate O’Malley shared her favorite crispy panko baked cod recipe with us. She included two seasoning options that she enjoys, Lemon Pepper and Lemon Herb. We added both flavor options to this recipe, made it dairy free, and modified the recipe slightly to help the panko coating adhere a bit better. I’ve more recently added nutrition facts, too. And we have some notes to share on the key ingredients for this healthy weeknight dinner.

Panko vs Breadcrumbs

Panko is a type of Japanese-style breadcrumb that stays crispy, unlike freshly ground breadcrumbs. They’re used often for making dishes like katsu and breaded shrimp, and they’re usually dairy free (check the label!). You can find some brands in the Asian section at grocery stores, but brands like Progresso are sometimes found with the Italian breadcrumbs. For gluten-free versions, look for brands like Ian’s Panko.

If you are unable to locate panko, or don’t have time to make it to the store, then you can substitute fine dry breadcrumbs. If your breadcrumbs are too soft, you can toast them in the oven for a few minutes as the oven preheats.

Choose Your Fish

This recipe was made specifically with cod in mind, but you can substitute another white fish if preferred. Haddock or bass will sub pretty seamlessly. Halibut is another great option, but it might require a little longer cooking time. Flounder, snapper, and sole would also be good, but they are usually thinner, so they would require less cooking time.

Special Diet Notes: Crispy Panko Baked Cod

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, and soy-free. Just be sure to use the bread crumbs and mayo that meet your dietary needs.

Cate O'Malley

Dairy-Free Crispy Panko Baked Cod

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This easy recipe is seasoned with lemon pepper, garlic, and sweet paprika for a flavorful entree that pairs well with most vegetables sides and grains. See below for a lemon herb option.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Entree

Cuisine: American

Calories: 277

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 5-ounce cod fillets
• 1 cup dairy-free panko bread crumbs gluten-free, if needed
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon Hungarian sweet paprika
• 2 garlic cloves minced (about 1 teaspoon)
• ⅛ teaspoon seasoned salt or to taste
• 1 ½ tablespoons olive oil or melted dairy-free buttery spread
• ¼ cup mayonnaise use vegan mayo for egg-free

Method

 

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, stir together the bread crumbs, lemon pepper, paprika, garlic, and seasoned salt. Drizzle in the olive oil, and toss to coat.
3. Brush the fillets with mayonnaise.
4. Transfer the fillets to the bread crumb picture, one at a time, and coat them evenly.
5. Place the breaded fillets on your prepared baking sheet.
6. Bake the cod for about 15 to 20 minutes minutes or until the crust is golden brown and the fish flakes easily with a fork.

Nutrition

Serving: 1filetCalories: 277kcalCarbohydrates: 10.9gProtein: 26.8gFat: 13.8gSaturated Fat: 1.7gSodium: 325mgFiber: 0.7gSugar: 0.6g

Notes

Lemon Herb Option: Substitute 2 tablespoons minced fresh parsley and 2 teaspoons lemon zest for the lemon pepper, sweet paprika, and seasoning salt. Season to taste with salt, about 1/2 to 1 teaspoon.

Low Fat Mayonnaise-Free Option: You can substitute 1 large or extra-large egg for the mayo. Beat the egg in a bowl to combine. Then place the filets, one at a time, in the egg, and gently turn to coat. Then dip in the breadcrumbs. This reduces the fat to under 5 grams.

Easier Prep Option: For a denser topping and easier prep, just place the fillets on your baking sheet or in a baking dish. Brush the tops of each fillet with the mayonnaise or egg, and sprinkle the seasoned panko on top. Gently press the crumbs into the fish and bake.

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More Recipe Tips: Dairy-Free Crispy Panko Baked Cod

Make Ahead

• Time: You can prep the filets, cover, and refrigerate them several hours ahead.
• Tips: If you want to make the filets further ahead, it’s best to freeze them. You can cook the filets from frozen, but they will require a longer baking time.

Storage

• Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat: Enjoy the fish cold, flaked over salads, or reheat it in the oven for 5 to 10 minutes.

Also Try this Asian Coconut Crusted Cod Recipe!