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A handheld smartphone photo showing four long Sweet and Spicy Cod Strips on a bed of jasmine rice in a white bowl.

Sweet and Spicy Cod Strips with Crispy Panko Crust and Jasmine Rice

Crispy panko-breaded cod strips fried to golden-brown perfection and drizzled with a glossy, sweet, and spicy chili garlic sauce. Served over steaming jasmine rice for an easy, restaurant-quality seafood dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Cod fillets Cut into thick strips
  • 2 cups Panko breadcrumbs
  • 1/2 cup All-purpose flour
  • 2 large Eggs Beaten
  • 1/2 cup Chili garlic sauce
  • 3 tbsp Honey Or agave
  • 3 cloves Garlic Minced
  • 1 tsp Dried chili flakes
  • 1.5 cups Jasmine rice Uncooked

Equipment

  • 1 Heavy-bottomed skillet Cast iron preferred for even heat.
  • 1 Small saucepan For simmering the glossy sauce.
  • 1 Wire cooling rack To keep the fried strips crunchy.

Instructions
 

Preparation
  1. Rinse jasmine rice and cook with 2.25 cups water until steaming and tender.
  2. Dredge cod strips in flour, egg, and then panko breadcrumbs until heavily coated.
Cooking
  1. Fry in 350°F oil for 3-4 minutes per side until deep golden-brown and crunchy.
  2. Whisk sauce ingredients in a pan over medium heat until glossy and translucent.

Notes

Pat the fish extremely dry before breading to ensure the crust stays attached.
Use an air fryer to reheat leftovers and maintain the signature crunch.
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