Crispy Baked Cod Sandwich are in season! Lent is right around the corner and fish fry’s are going to be popping up at all the churches around Cincinnati on Friday nights. I wanted to create a fish sandwich that was baked, instead of fried, to accommodate those participating in lent and for those who just like a good fish sandwich.
I rarely cook foods that are fried. Of course, there are some foods that just are not the same without that deep fried layer but this is one that tastes pretty darn good without it. The panko coating gives the sandwich that nice crisp and has some extra seasonings to spice it up just a pinch. The boom boom sauce gives it that extra heat. If you don’t enjoy spicy as much as my family, you can make a tartar sauce or just put a little bit of mayonnaise instead.
Last month, you may remember the Baked Avocado Tacos with boom boom sauce. The crispy baked cod sandwich is very similar in preparation. This boom boom sauce is so good, I think I create recipes just for an excuse to make the sauce.
The only tips I have for you to create a really delicious baked cod sandwich is :
- buy a fish that is absolutely fresh
- Pack in as much of the panko mixture as you can for each cod piece to get that crispy texture
Crispy Baked Cod Sandwich |
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- 1.5 pounds fresh cod
- 3/4 cup flour
- 3 eggs, beaten
- 1.5 cup panko
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- salt
- pepper
- hamburger buns of choice
- cabbage
- lime (optional)
- Boom boom sauce
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon Sriracha
- 1 tablespoon chili sauce
- Pre heat oven to 375 degrees.
- Gather ingredients, measuring cups, 4 bowls, baking sheet, whisk, knife and cutting board.
- Set up 3 bowls. Bowl #1 with the flour. Bowl #2 with 3 eggs that were beaten with the whisk well. Bowl #3 mix panko, cayenne, garlic powder, pinch of salt and pepper. Set bowls up in order of 1-2-3.
- Cut your cod into sandwich size chunks. If the cod is extra wide, you may want to fillet the fish to be thinner.
- Take each piece of cod and cover with flour in bowl #1, then in the egg of bowl #2, followed by the panko coating mixture.
- Set onto the baking sheet and complete each piece of cod the same way. Make sure to get a lot of the panko mixture on the cod for that nice crunch.
- Bake for 30-35 minutes.
- As the cod bakes, start your sauce and chop the cabbage.
- Make the boom boom sauce. Grab a bowl and add mayo, ketchup, chili sauce and sriracha. Give a good mix.
- Assemble your baked cod sandwiches with the bun, cabbage, a piece of cod, a squeeze of lime (optional), and a drizzle of boom boom sauce.
- Enjoy!
This sandwich was delcious. The second time I made them I added some cheddar cheese to one of the bun halfs.
Great recipe, Amber.
Cheddar sounds great on this.
This sounds amazing! I love mixing the fish with the cabbage! Great recipe
I love a good fish sandwich and never attempted to make myself…saving this!
Oh my, this sounds delicious! I love a good fish sandwich. That sauce sounds amazing! Pinning this for later!
A couple of gluten free adaptions and I could see myself enjoying this during lent!
Absolutely. I just noticed a gluten free panko available at the grocery store.
This looks so good…makes me miss the ocean!
Me too. I grew up on the coast and now live in Cincinnati.
Yum, this looks so delicious!! 🙂 Thanks for the recipe!