Can I use frozen cod fillets?

Absolutely, Just thaw them overnight in the fridge (never at room temp - yuck). Pat them extra dry to remove any excess moisture that might make the coating soggy. Sometimes I'll even press them between paper towels with a light weight to really get them dry.

How do I keep the panko from falling off?

Two secrets: First, really press that coating on when you're breading - I use my palm to gently press it into the fish. Second, let the breaded fillets sit for 5 minutes before baking so the coating has time to "set." That resting period makes all the difference. If you struggle with breading sticking, you might find tips on why breading falls off chicken science helpful.

Can I make this gluten-free?

Yes, Swap regular panko for gluten-free breadcrumbs (I like the ones made from rice flour). The texture will be slightly different but still delicious. Just double-check that your other ingredients (like spices) are certified GF too.

Why isn't my coating crispy enough?

Usually this means: 1) Your oven wasn't fully preheated (be patient), 2) You skipped the olive oil drizzle (it helps crispiness big time), or 3) You overcrowded the pan. My golden rule? Give each fillet at least an inch of breathing room.

What's the best fish substitute?

Haddock works beautifully and has a similar texture. For something milder, try tilapia (reduce baking time by 2 minutes). Salmon's fantastic too - just know the cooking time might vary based on thickness. The method stays the same regardless.