Crispy Baked Fish Recipes Recipe Fo Recipe For Banana

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CRISPY BAKED FISH FILLETS



Crispy Baked Fish Fillets image

Make and share this Crispy Baked Fish Fillets recipe from Food.com.

Provided by Lvs2Cook

Categories     Orange Roughy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons mayonnaise
1/2 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb orange roughy fillet
1/2 cup fine corn flake crumbs

Steps:

  • Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
  • Bake at 450º for 10 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 128, Fat 3.3, SaturatedFat 0.4, Cholesterol 70.1, Sodium 304.8, Carbohydrate 4.9, Fiber 0.1, Sugar 0.8, Protein 19

CRISPY BAKED FISH



Crispy Baked Fish image

This is from a book the American Heart Association put out of "Healthful recipes to help control high blood pressure." Haven't tried it, but plan to this weekend. :) bon apetit

Provided by Sarah

Categories     High Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

vegetable oil cooking spray
1 cup whole wheat bread crumbs (ground fine with a food processor or blender)
1/2 teaspoon fresh ground black pepper
4 tablespoons fresh minced parsley
2 tablespoons reduced-calorie mayonnaise
1 tablespoon water
2 drops hot pepper sauce
1 1/4 lbs fish fillets
4 lemon wedges

Steps:

  • Preheat oven to 350°F.
  • Lightly spray a baking sheet with vegetable oil spray and set aside.
  • Sprinkle crumbs onto an ungreased baking sheet and allow to bake 5-7 minutes or until lightly browned.
  • Combine bread crumbs, black pepper and parsley in a shallow pan and set aside.
  • Raise oven temperature to 400°F.
  • Combine mayonnaise, water and hot pepper sauce in shallow bowl, mixing well.
  • Dip fish in mayonnaise mixture and then dredge in bread crumbs.
  • Place fish on greased baking sheet and bake in oven 17-18 or until fish flakes easily.
  • Serve with lemon wedges.

Nutrition Facts : Calories 318.2, Fat 5.7, SaturatedFat 1.1, Cholesterol 80.5, Sodium 446, Carbohydrate 25.2, Fiber 4.3, Sugar 3.7, Protein 40

BAKED FISH 'N' CHIPS



Baked Fish 'n' Chips image

Crunchy fillets with a kick of cayenne and crispy potatoes make this baked fish and chips recipe a quick and tasty light meal for two. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 teaspoon pepper, divided
2 medium potatoes, peeled
3 tablespoons all-purpose flour
1 egg
1 tablespoon water
1/3 cup crushed cornflakes
1-1/2 teaspoons grated Parmesan cheese
Dash cayenne pepper
1/2 pound haddock fillets
Tartar sauce, optional

Steps:

  • In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.

Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

CRISPY BAKED FISH



Crispy Baked Fish image

This is from a cookbook put out by a local elementary school in my town. It's easy and healthy and delicious!

Provided by mosma

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

cooking spray
1 1/4 lbs flounder fillets (4 fillets) or 1 1/4 lbs tilapia fillets (4 fillets)
1/3 cup lemon juice
1 tablespoon olive oil
1 teaspoon olive oil
1 teaspoon dried oregano
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/4 cup parmesan cheese
1/2 cup breadcrumbs
1 lemon

Steps:

  • Preheat oven to 500 degrees.
  • Coat wire rack with cooking spray--place on a baking sheet.
  • Pat fish dry.
  • Mix lemon juice, oil, and spices. Dip fish into this mixture, and then into the bread crumbs.
  • Sprinkle with cheese.
  • Bake about 10 minutes.
  • Serve with a sliced lemon.

Nutrition Facts : Calories 229.1, Fat 9.8, SaturatedFat 2.5, Cholesterol 69.4, Sodium 760.7, Carbohydrate 13, Fiber 1.2, Sugar 1.8, Protein 22.1

OVEN BAKED CRISPY FISH



Oven Baked Crispy Fish image

A quick healthy meal perfect for the weekdays. Cut the fish into strips to present as "fish sticks" for the kids, or use whole fillets.

Provided by AniSarit

Categories     Whitefish

Time 20m

Yield 12 fish sticks, 3-4 serving(s)

Number Of Ingredients 10

3 fish fillets (tilapia, whiting, etc.)
2 tablespoons low-fat mayonnaise
2 teaspoons spicy brown mustard
2 teaspoons garlic powder
salt and pepper
2 teaspoons coriander (parsley can easily substitute)
1 cup lemon juice
2 cups corn flake crumbs (toast crumbs or breadcrumbs can substitute)
Pam cooking spray
lemon wedge

Steps:

  • Marinade fish fillets in lemon juice and 1 tsp of garlic powder as well as a little salt for around 10 minute.
  • Combine mayonnaise, mustard, and the remaining 1 tsp of garlic powder.
  • In a second container, combine the cornflake crumbs and coriander.
  • Remove fillets from marinade, and spread on them the mayo/mustard, and then coat them completely with the cornflake mixture.
  • Place them in an oven safe dish that's been sprayed with Pam or other cooking spray.
  • Spray more Pam on top of the fish (this will make the fish crust crispy), and bake in the oven at 450 degrees for 10-15 minutes, depending on the thickness of the fish.
  • Serve with lemon wedges.

BAKED PUFFY FISH TACOS



Baked Puffy Fish Tacos image

I'm showing you how to make amazing, puffy tacos baked in the oven. These are very easy, and I think, the best way to make fish tacos, as you get crispiness in every bite.

Provided by Chef John

Categories     Mexican Fish Tacos

Time 40m

Yield 4

Number Of Ingredients 22

¼ cup sour cream
¼ cup mayonnaise
¼ teaspoon ground chipotle pepper
1 pinch salt
1 dash hot sauce, or to taste
1 tablespoon fresh lime juice, or to taste
¾ pound rockfish
2 teaspoons olive oil
½ teaspoon kosher salt
⅛ teaspoon cumin
⅛ teaspoon ground chipotle pepper
¼ teaspoon chili powder
2 cups very thinly sliced green cabbage
¼ teaspoon kosher salt
2 teaspoons fresh lime juice
1 pinch dried Mexican oregano
4 (6 inch) flour tortillas
2 teaspoons olive oil, divided
2 tablespoons thinly sliced radishes
1 tablespoon thinly sliced jalapeno pepper
2 tablespoons torn cilantro leaves
1 medium lime, cut into wedges

Steps:

  • Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
  • Cut fish into eight 1 ½-inch pieces.
  • Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated.
  • Let fish marinate in the refrigerator for 15 minutes.
  • Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
  • Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
  • Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
  • Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
  • Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 22.7 g, Cholesterol 41.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 5.1 g, Sodium 757.7 mg

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