Keto Parmesan Crusted Cod – Crispy, Flavorful, and Low-Carb
Cod gets a glow-up with a cheesy, garlicky crust that bakes up golden and crisp. This Keto Parmesan Crusted Cod is simple to make, quick to cook, and big on flavor. It’s the kind of weeknight dinner that feels special without any fuss.
Pair it with a fresh salad, roasted veggies, or cauliflower mash, and you’ve got a complete meal. Even picky eaters tend to love it.
Keto Parmesan Crusted Cod - Crispy, Flavorful, and Low-Carb
Ingredients
- Cod fillets (4 pieces, about 5–6 ounces each)
- Grated Parmesan cheese (not shredded; about 3/4 cup)
- Almond flour (1/3 cup, superfine if possible)
- Mayonnaise (2–3 tablespoons)
- Garlic powder (1 teaspoon)
- Onion powder (1/2 teaspoon)
- Paprika (1/2 teaspoon; smoked or sweet)
- Lemon zest (from 1/2 lemon)
- Fresh parsley (2 tablespoons, finely chopped)
- Salt and black pepper (to taste)
- Olive oil or avocado oil (for greasing the pan and drizzling)
- Lemon wedges (for serving)
Instructions
- Prep the oven and pan: Heat oven to 425°F (220°C). Line a baking sheet with parchment and lightly brush with oil.
- Pat the cod dry: Use paper towels to remove moisture.This helps the crust crisp up and prevents sogginess.
- Season the fish: Sprinkle cod with salt and pepper on both sides.
- Mix the crust: In a bowl, combine Parmesan, almond flour, garlic powder, onion powder, paprika, lemon zest, and parsley.
- Add the binder: Rub a thin layer of mayonnaise over the top of each fillet. This helps the crust stick and keeps the fish moist.
- Coat the fillets: Press the Parmesan mixture firmly onto the mayo-coated side. Pile it on; a thicker layer gives a better crunch.
- Bake: Place fillets crust-side up on the sheet.Drizzle lightly with oil. Bake 10–14 minutes, depending on thickness, until the fish flakes easily and the crust is golden.
- Optional broil: For extra color, broil 1–2 minutes at the end. Watch closely to avoid burning.
- Finish and serve: Squeeze fresh lemon over the top and serve with your favorite low-carb sides.
Why This Recipe Works
This recipe uses a blend of grated Parmesan and almond flour to create a crunchy, low-carb coating that sticks beautifully to the fish. A little mayonnaise adds moisture and helps the crust adhere without eggs or complicated steps.
Cod cooks fast and stays flaky, so it’s perfect for a quick dinner. The seasoning is simple but flavorful, letting the cod shine while the Parmesan crust brings texture and richness.
What You’ll Need
- Cod fillets (4 pieces, about 5–6 ounces each)
- Grated Parmesan cheese (not shredded; about 3/4 cup)
- Almond flour (1/3 cup, superfine if possible)
- Mayonnaise (2–3 tablespoons)
- Garlic powder (1 teaspoon)
- Onion powder (1/2 teaspoon)
- Paprika (1/2 teaspoon; smoked or sweet)
- Lemon zest (from 1/2 lemon)
- Fresh parsley (2 tablespoons, finely chopped)
- Salt and black pepper (to taste)
- Olive oil or avocado oil (for greasing the pan and drizzling)
- Lemon wedges (for serving)
How to Make It
- Prep the oven and pan: Heat oven to 425°F (220°C). Line a baking sheet with parchment and lightly brush with oil.
- Pat the cod dry: Use paper towels to remove moisture.
This helps the crust crisp up and prevents sogginess.
- Season the fish: Sprinkle cod with salt and pepper on both sides.
- Mix the crust: In a bowl, combine Parmesan, almond flour, garlic powder, onion powder, paprika, lemon zest, and parsley.
- Add the binder: Rub a thin layer of mayonnaise over the top of each fillet. This helps the crust stick and keeps the fish moist.
- Coat the fillets: Press the Parmesan mixture firmly onto the mayo-coated side. Pile it on; a thicker layer gives a better crunch.
- Bake: Place fillets crust-side up on the sheet.
Drizzle lightly with oil. Bake 10–14 minutes, depending on thickness, until the fish flakes easily and the crust is golden.
- Optional broil: For extra color, broil 1–2 minutes at the end. Watch closely to avoid burning.
- Finish and serve: Squeeze fresh lemon over the top and serve with your favorite low-carb sides.
Keeping It Fresh
Leftovers keep well in an airtight container in the fridge for up to 2 days.
Reheat in a 350°F (175°C) oven or air fryer for 5–8 minutes to restore crispness. Avoid microwaving if possible, as it can make the crust soft and the fish rubbery. If you plan for leftovers, bake the fillets on a wire rack to help the crust stay crisp.
Health Benefits
- High in protein: Cod provides lean protein to support muscle and keep you full.
- Omega-3s: While cod is leaner than fatty fish, it still offers beneficial omega-3 fatty acids.
- Low-carb and gluten-free: Almond flour and Parmesan keep the crust keto-friendly without breadcrumbs.
- Calcium boost: Parmesan adds calcium and savory flavor without extra carbs.
Pitfalls to Watch Out For
- Wet fish: If the cod isn’t well-dried, the crust won’t stay crisp.
Pat it very dry.
- Overbaking: Cod cooks fast. Start checking at 10 minutes. It should flake easily but still look moist.
- Using shredded Parmesan: Shredded strands don’t adhere as well.
Use grated or finely shredded.
- Too much mayo: A thin layer works best. Too much can make the crust slide off.
Recipe Variations
- Herb upgrade: Add chopped dill, chives, or basil to the crust for a fresh twist.
- Spicy kick: Mix in crushed red pepper or cayenne for heat.
- Lemon-pepper: Swap paprika for extra lemon zest and cracked black pepper.
- Air fryer method: Cook at 390°F (200°C) for 8–10 minutes, checking early for doneness.
- Different fish: Use halibut, haddock, or tilapia. Adjust cooking time for thickness.
FAQ
Can I make this dairy-free?
Parmesan is key to the crust, so for a dairy-free version, use a fine, dairy-free hard cheese alternative and increase the almond flour slightly.
Flavor and texture will be a bit different but still tasty.
Do I need to use almond flour?
Almond flour adds crunch and keeps it keto. You can swap with crushed pork rinds for extra crispiness, or use coconut flour sparingly, though it can be drying.
How do I know when the cod is done?
The fish should flake easily with a fork and be opaque throughout. An instant-read thermometer should read about 145°F (63°C) in the thickest part.
Can I use frozen cod?
Yes, but thaw it fully in the fridge, then pat it very dry.
Frozen fish releases more moisture, so drying well is crucial for a crisp crust.
What sides go well with this?
Try roasted asparagus, sautéed green beans, lemony arugula salad, zucchini noodles, or garlic cauliflower mash.
In Conclusion
Keto Parmesan Crusted Cod is fast, flavorful, and reliably crispy without breadcrumbs. With a handful of pantry ingredients and a short cook time, it’s an easy win for busy nights. Keep the fish dry, don’t overbake, and finish with a squeeze of lemon.
Simple, satisfying, and totally weeknight-friendly.
