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Crispy Mayonnaise and Panko Crusted Baked Fish Recipe for the Perfect Crunch - Featured Image

Crispy Mayonnaise and Panko Crusted Baked Fish Recipe for the Perfect Crunch

Learn how to make delicious Crispy Mayonnaise & Panko Crusted Baked Fish. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially fresh fish and good-quality panko breadcrumbs. I always look for firm, white fish like cod or haddock at my local market, and I avoid fish that smells too “fishy.” Using real mayonnaise (not a low-fat substitute) makes a big difference in texture and flavor. For the panko, I prefer the larger flakes because they crisp up beautifully in the oven. If you want to add a little herbiness, fresh parsley or dill mixed into the panko works wonders.

  • 1 ½ pounds firm white fish fillets (cod, haddock, or tilapia)
  • ½ cup mayonnaise (regular, not low-fat)
  • 1 cup panko breadcrumbs
  • 1 tablespoon grated Parmesan cheese (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley or dill for garnish (optional)
  • Cooking spray or a drizzle of olive oil for the baking sheet

If you’re out of mayonnaise, Greek yogurt can be a tangy substitute but expect a slightly different crust texture. For a gluten-free version, swap panko with crushed gluten-free crackers or almond flour.

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking oil or brush with olive oil.
  2. Pat the fish fillets dry with paper towels to help the coating stick better.
  3. In a shallow bowl, mix together the panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, salt, and pepper.
  4. Spread a thin, even layer of mayonnaise over each fish fillet. This acts like glue for the panko and keeps the fish juicy.
  5. Press each mayo-coated fillet gently into the panko mixture, making sure the crust sticks well on all sides.
  6. Place the crusted fillets on the prepared baking sheet, leaving space between each piece.
  7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork. Cooking times may vary depending on fillet thickness.
  8. Remove from oven and let rest for a couple of minutes before serving. Garnish with fresh parsley or dill if desired.

One little secret: I always keep an eye on the fish after the 10-minute mark to avoid overcooking. The panko can brown quickly, so a quick check prevents any burnt edges.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Crispy Mayonnaise & Panko Crusted Baked Fish, recipe, cooking, food