Cod Cheeks in Panko Breadcrumbs

Have you tried cod cheeks? These succulent cod bites are really easy to prepare and cook and everyone will love them!

They are covered in a crunchy panko breadcrumb coating and deep fried or baked to a crispy perfection. Their neat size make them ready bite sized for children and adults too.

The best bit? There's no cutting up and no bones. That's a winner for me!

Enjoy.

I am a massive fish and seafood lover, but I am definitely one of those people that are paranoid about bones, so this recipe is perfect!

Cod cheeks are much more accessible now from fishmongers and online too. They are often on gastro menus in pubs but, you certainly don't need to be a chef to cook them.

They are a meaty, bite sized part of the fish that remains firm and doesn't flake. This makes them great for deep frying but they are also great in other dishes such as curries, on skewers or simply pan fried and served with lemon.

This recipe is great for children, just call it fish nuggets, cod bites or cod nuggets and they will clear the plate.

For adults, this is a great alternative for fish Friday and of course, you can bake these in the oven, rather than deep frying for a healthier option.

Jump to:

• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• Substitutions
• 📖 Variations
• Storage
• FAQs
• 📋 Recipe
• 💬 Comments

🥘 Ingredients

• Cod - the cheeks, ready prepared, skinless and boneless. These are available in most fishmongers or online.
• Flour - plain or all purpose flour.
• Eggs
• Breadcrumbs - panko breadcrumbs or larger breadcrumbs, rather than the fine yellow packaged ones.
• Lemon - fresh lemon to serve.
• Parsley - fresh parsley to serve
• Salt - flaked sea salt
• Pepper - freshly ground black pepper.

See recipe card for quantities.

🍽 Equipment

• Deep fryer - optional
• Oven tray
• Bowls - for breading
• Spider ladle or slotted spoon - for frying

🔪 Instructions

💭 Top Tip

• They should already be prepared so just dry them off with kitchen paper to remove any excess moisture. This is particularly important if you are using frozen ones that have defrosted, as the breading won't stick well.

Beat the eggs then put the flour, eggs and panko in separate bowls.

Mix the salt and pepper with the flour.

Dip each piece of cod first in the flour, shake off the excess then repeat with the egg, then finally the panko.

Make sure that each cod bite has an even coating.

💭 Top Tip

• I find that it's easier to add 2 or 3 pieces to a bowl at a time and use one hand for the four and panko and another for the egg. This helps your hands to stay cleaner.
• If you are in the middle of other jobs in the kitchen it makes it easier to do this with tongs, rather than keep wiping and washing your hands.

⏲️ Cooking Time

To cook these in a deep fryer, heat the oil to 160 C or 310 F.

Fry in batches, so as not to overcrowd the basket. I find that 6 is about right but it will vary depending on the size of your fryer.

Cook for about 2- 4 minutes until golden then lift out and drain on kitchen paper.

Put them in the oven at 180 C or 350 F to keep warm while you cook the rest.

Alternatively, cook the fish in the oven. Line the oven tray with baking parchment or silicone. Bake at 200 C / 400 F / 180 FAN / Gas 6, for about 20 minutes, turning halfway through cooking.

Serve with lemon wedges and some chopped parsley sprinkled over the top.

🥗 Serve with

• Tartare sauce - if you don't have any it's easy to make your own. Chop some capers and cornichons or gherkins and mix with mayonnaise and a splash of lemon juice.
• Peas - the traditional British accompaniment!
• Sweet potato fries
• Sarladaise potatoes
• Mashed potatoes
• Chips

Substitutions

• Panko - use plain dried breadcrumbs or put white bread, without the crusts, in a food processor to make breadcrumbs and then bake in the oven for 10 minutes . Allow to cool before using.
• Egg - mayonnaise makes a good alternative if you have run out of eggs.

📖 Variations

• Cod - use chunks or fingers of cod or other white fish such as pollack or hake. Make it more glamourous by using prawns or salmon.
• Lemon - add some lemon zest to the panko before breading.

Storage

• Refrigerator - keep cooked fish covered in the fridge for up to 3 days.
• Freezer - freeze for up to 4 months then defrost overnight in the fridge.
• To reheat - heat on a baking tray in the oven for 15 to 20 minutes.

FAQs

More fish recipes

• Baked monkfish in bacon
• Baked side of salmon
• Salt and pepper prawns
• Cod mornay with prawns
• Crispy miso cod
• Salmon mac and cheese
• Kedgeree

Recent recipes

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.