Panko Crusted Cod Recipe

Prep the fillets

Pat cod fillets very dry with paper towels. Season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Set on a plate to come to room temperature while you prepare other components (about 10 minutes).

Set up dredging station

Place the flour in a shallow dish. In a second shallow dish whisk together eggs and 3 tbsp milk until smooth. In a third shallow dish combine panko breadcrumbs and grated Parmesan (if using). Season panko lightly with a pinch of salt and 1–2 grinds of pepper.

Coat the fish

One at a time, lightly dredge each fillet in flour, shaking off excess, dip into the egg wash, then press firmly into the panko mixture to evenly coat both sides. Place coated fillets on a wire rack set over a sheet tray; let rest 5 minutes to help the crust adhere.

Pan-fry the cod

In a large nonstick or stainless skillet, heat 3 tbsp neutral oil and 1 tbsp butter over medium-high heat until shimmering but not smoking. Add fillets, cooking 3–4 minutes per side (depending on thickness) until panko is golden brown and an instant-read thermometer registers 125–130°F (52–54°C) for medium-rare to medium. If fillets are thicker, reduce heat to medium and cover for last 1–2 minutes to cook through. Transfer to a warm plate and tent loosely with foil; keep warm while finishing other components.

Soak dried mushrooms

Place dried shiitake mushrooms in a small bowl and cover with 2 cups hot water. Soak 20–30 minutes until rehydrated. Reserve soaking liquid by straining through a fine mesh sieve or cheesecloth to remove grit; you should collect about 1 to 1 1/2 cups flavored liquid. Chop rehydrated shiitakes if large and set aside.

Sauté fresh mushrooms and aromatics

In a medium saucepan, heat 1 tsp neutral oil over medium heat. Add sliced cremini mushrooms and cook 4–5 minutes until lightly browned. Add minced shallot and garlic and cook 1–2 minutes until fragrant. Add grated ginger and cook 30 seconds.

Build the broth

Pour in the reserved mushroom soaking liquid and the 3 cups stock. Stir in rice vinegar, soy sauce, mirin, and light brown sugar. Bring to a gentle simmer and taste for balance — you should have a gentle sweet-and-tangy profile. Add 0.25 tsp salt and 0.25 tsp black pepper, then add the chopped rehydrated shiitake mushrooms.

Finish and thicken slightly

If you want a slightly glossy broth, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk slurry into the simmering broth and cook 1–2 minutes until slightly thickened. Stir in 1 tsp sesame oil, then remove from heat. Keep warm until serving. Garnish with sliced scallions and toasted sesame seeds when plating.

Cook the soba

Bring 6 cups water and 1 tsp kosher salt to a rolling boil in a large pot. Add 8 oz dried soba noodles and cook according to package instructions, usually 4–6 minutes, until just tender but still with bite. Stir occasionally to prevent clumping.

Rinse and finish

Drain noodles in a colander and immediately rinse under cold running water to stop cooking and remove surface starch. Toss noodles with 1 tsp neutral oil to prevent sticking and keep at room temperature or slightly warm until plating. If serving warm with broth, reheat briefly in the broth during plating.

Prepare

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved Brussels sprouts with 2 tbsp olive oil, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp pepper until evenly coated. Arrange cut side down in a single layer.

Roast

Roast for 18–22 minutes, turning once halfway through, until edges are deeply browned and centers are tender. For extra crispness, broil 1–2 minutes at the end watching carefully.

Finish

Remove from oven and, if desired, toss with 2 tbsp shaved Parmesan or a little lemon zest. Keep warm until plating.

Divide soba noodles among 4 shallow bowls (about 2 fillets of noodles per bowl). Ladle 3/4 to 1 cup of warm sweet & sour mushroom broth into each bowl, ensuring mushrooms and shallot pieces are distributed evenly.

Place one panko-crusted cod fillet atop the noodles in each bowl. Arrange 3 halved roasted Brussels sprouts alongside the fillet (or place them on the side of the bowl).

Garnish with sliced scallions and a sprinkle of toasted sesame seeds over the broth, and serve with a lemon wedge alongside the cod. Serve immediately so the crust remains crisp against the warm broth and noodles.

Estimated plating temperatures: broth and noodles warm (not boiling) and fish hot with crisp crust. Serves 4.