Oven-Cooked Cod

Oven-Cooked Cod
Oven-Cooked Cod

Homemade breading is the key to this delicious oven-cooked cod recipe

(Photo courtesy of Robert Olinger)


  • 2 cups dry breadcrumbs
  • 2 cups crushed cornflakes
  • 2 teaspoons seasoning salt
  • 2 teaspoons lemon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper (more or less if desired)
  • 6 (6-ounce) cod fish fillets, about 3/4-inch thick
  • 3 large eggs, slightly beaten
  • 6 to 7 tablespoons olive oil (more or less as needed)


Preheat oven to 450 degrees, with oven rack at second-lowest position.

In a large heavy Ziploc plastic bag, combine bread crumbs, cornflakes, seasoning salt, lemon pepper, pepper and garlic powder; shake the bag to mix.

In a shallow bowl slightly beat the eggs.

Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate.

Heat about 3 tablespoons of oil in a large 12-inch ovenproof skillet (preferably cast iron) over high heat until hot but not smoking.

Fry the fish until the undersides are golden brown (about 1 minute).

Turn over and add in another 3-4 tablespoons of oil; cook another 1 minute more.

Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.

Recommended Videos

SHOT Show 2019: Thompson Center TC R22

Game & Fish Editor-in-Chief John Geiger and Danielle Sanville of Thompson Center take a look at the TC R22 rimfire at SHOT Show 2019 in Las Vegas.

SHOT Show 2019: Browning T-Bolt Rimfire

Game & Fish Editor-in-Chief John Geiger highlights the Browning T-Bolt Rimfire at SHOT Show 2019 in Las Vegas.

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction


Give a Gift   |   Subscriber Services


GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.