Crunchy Baked Fish Recipes

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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

CRUNCHY-COATING BAKED FISH



Crunchy-Coating Baked Fish image

This is a great recipe for freshwater fish species, most of which feature a more delicate flesh than saltwater varieties. You can use any white fish filets that you have but this recipe works the very best with walleye. This is also a great recipe for those who are just beginning to experiment with freshwater and saltwater fish cooking because I have been very detailed in writing out the instructions. I recommend that newer cooks read the recipe all the way through and come to a thorough understanding of it prior to commencing the recipe. This fish entrée is light, healthy and boasts a crunchy coating on the presentation side. Diners should have both lemon wedges (plate garnish) and malt vinegar available at the table for seasoning.

Provided by Bone Man

Categories     Healthy

Time 40m

Yield 2 large filets, 2 serving(s)

Number Of Ingredients 9

2 large fish fillets, preferably walleye (or other fish filets)
4 cups corn flakes, crushed
3 tablespoons fresh parsley (I prefer the bushy type to the flat-leaved parsley for this recipe but either will do.)
2 cups all-purpose flour
1 teaspoon table salt
2 teaspoons butter
1 cup whole milk
2 large eggs
4 lemon wedges

Steps:

  • If the filets still have the skin on, it needs to be removed with a very sharp fileting knife -- it's easiest to do this with the skin side down on the cutting board. About three inches from the small end of the fish, pierce the knife through the filet near the skin and with the knife blade aimed toward the small end of the filet. Then (keeping the knife close to the skin and while holding the large end in place) slowly run the knife toward the rear of the fish. Once this is done, hold the freed end of the skin with your fingers and filet off the skin in the opposite direction (still with the skin side down.) You can trim off any little pieces of skin (after the filet has been flipped skin side up) which remain attached once the bulk of the skin has been released from the filet.
  • Wipe the filets completely dry with paper towels and set them aside on a sheet of either wax paper or parchment paper. Mix the salt in with the flour and then pour the blend on to a plate or platter and "dust" each filet in it until it is completely coated. Shake off any excess flour and lay the fish back on the wax paper. Allow the filets to rest for 30 minutes (the flour coating seals in the juices and prevents the corn flake coating from falling off or getting mushy.).
  • Preheat the oven to 375-degrees F.
  • In a shallow, long dish (a small casserole dish is good), break in the eggs and whisk them for a few seconds and then add in the milk and continue to whisk until it is well-blended.
  • Dry the parsley sprigs with paper towels until all excess moisture is removed and then add them to the cornflakes. Pulse the cornflake mix a few times in a food processor until the largest flakes are smaller in diameter than a pencil eraser. (You could crush the flakes by hand and chop the parsley separately, adding it in with the cornflakes after the fact.) Pour the cornflake blend out on a large plate or platter.
  • Spray a casserole dish (which is at least as long as the filets) with the cooking spray.
  • Handle the filets one at a time. Dip the first one in the egg blend, coating it entirely, and then hold it over the dish to allow any excess liquid to drain off. Then lay the filet across the cornflake blend and allow it to get coated. Flip it over to coat the second side and then transfer it to the sprayed casserole dish. Repeat this process with the second filet.
  • On the middle oven rack, bake the fish for 25 minutes if the filets are large ones, (e.g., 10-12 inches long -- if your filets are smaller, cut the time back to 20 minutes and check them for doneness prior to serving. If you are using catfish filets then you'll note that they are very thick and may require up to 35-40 minutes baking time.).
  • After removing the filets from the oven, check for doneness by cutting into the thick end of the fish with a small knife -- the fish should be white, flakey, and juicy.
  • Prior to serving, dot each filet with butter and allow it to melt which should take about three minutes. Use one or more large spatulas to keep the filet in one piece when plating it. Only the top of the filet (the presentation side) will have the crunchy coating but if you want both sides to be crunchy then you'll need to use a wire rack in the bottom of your baking dish for the filets to lie on. If you use a wire rack, be sure that it is sprayed with cooking spray prior to baking the fish.
  • Once the fish is plated, garnish the plate with the lemon wedges.
  • Serve the fish with malt vinegar available at the table. Wine recommendation: (Italian) Pinot Grigio.

Nutrition Facts : Calories 1079, Fat 16.1, SaturatedFat 6.9, Cholesterol 332, Sodium 1906, Carbohydrate 152.1, Fiber 5.4, Sugar 13, Protein 78.5

CRUNCHY BAKED FISH



Crunchy Baked Fish image

Provided by Food Network

Time 20m

Yield 4 servings, 4.4 oz each

Number Of Ingredients 5

1 Tbsp. Mrs. Dash® Chicken Grilling Blend
4 (4 oz.) fish fillets, like tilapia or catfish
1/2 cup corn flake crumbs
vegetable Oil Spray
1 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend

Steps:

  • 1.Preheat oven to 400 degrees F.
  • 2.Spray a 9x9 inch baking dish with vegetable oil spray.
  • 3.Place fish in dish.
  • 4.Mix corn flake crumbs with Mrs. Dash® Chicken Grilling Blend and Mrs. Dash® Lemon Pepper. Sprinkle over fish.
  • 5.Spray fish lightly with vegetable oil spray.
  • 6.Bake for 20 minutes or until fish flakes easily with fork.

CRUNCHY OVEN-BAKED TILAPIA



Crunchy Oven-Baked Tilapia image

This baked tilapia is perfectly crunchy. Dip it in the fresh lime mayo for a burst of bright citrus flavor. -Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 tilapia fillets (6 ounces each)
1 tablespoon reduced-fat mayonnaise
1 tablespoon lime juice
1/4 teaspoon grated lime zest
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup panko bread crumbs
Cooking spray
2 tablespoons minced fresh cilantro or parsley

Steps:

  • Preheat oven to 425°. Place fillets on a baking sheet coated with cooking spray. In a small bowl, mix the mayonnaise, lime juice and zest, salt, onion powder and pepper. Spread mayonnaise mixture over fish. Sprinkle with bread crumbs; spritz with cooking spray., Bake until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 84mg cholesterol, Sodium 401mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

CRUNCHY PECORINO BAKED COD



Crunchy Pecorino Baked Cod image

I have never made better cod at home than with this recipe. It's quick, delicious, and loaded with flavor. Instead of Pecorino you can use Parmesan, though I like the flavor of Pecorino best.

Provided by Diana Moutsopoulos

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 9

4 (6 ounce) cod fillets
salt and ground black pepper to taste
¾ cup panko bread crumbs
¾ cup grated Pecorino Romano cheese
3 tablespoons mayonnaise
2 tablespoons butter, softened
½ teaspoon dried oregano
½ teaspoon dried thyme
2 dashes Worcestershire sauce

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
  • Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
  • Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 15.5 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 9 g, Sodium 613.1 mg, Sugar 0.3 g

CRISPY BAKED BASA



Crispy Baked Basa image

Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish.

Provided by CATTAIL

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup mayonnaise
1 tablespoon stone ground mustard
1 teaspoon capers
1 teaspoon ketchup
¼ teaspoon paprika
¼ teaspoon hot pepper sauce
1 pound swai fish
1 ½ tablespoons olive oil
1 cup finely crushed plain Melba toast rounds
salt and pepper to taste
1 clove garlic, minced
1 lemon, sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
  • Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
  • Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

Nutrition Facts : Calories 338 calories, Carbohydrate 10.5 g, Cholesterol 58.6 mg, Fat 24.9 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 379.9 mg, Sugar 0.5 g

CRISPY BAKED FISH WITH TARTAR SAUCE



Crispy Baked Fish With Tartar Sauce image

Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 cup mayonnaise
5 tablespoons capers, drained and coarsely chopped
1/4 cup finely chopped pickles (such as cornichons or half sour)
2 tablespoons finely chopped tarragon, dill or parsley
1 teaspoon Worcestershire or soy sauce
1 small garlic clove
1 large lemon
Kosher salt and black pepper
1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil, plus more for greasing
4 (6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)

Steps:

  • Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
  • In a small bowl, stir together the panko and olive oil; season with salt and pepper.
  • Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
  • Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
  • Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
  • When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)

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