Fish Fry Bake Recipes

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OVEN-FRIED FISH



Oven-Fried Fish image

When you're looking for a fast, flavorful meal, look no further than fish! Parmesan cheese and special seasonings add a bit of an Italian flair to these fillets. Not only is this recipe low in fat, it's delicious as well. So it's sure to please everyone in the family.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 pounds cod or haddock, cut into 3/4-inch pieces
2 tablespoons butter
1/2 cup crushed wheat crackers or seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon Italian seasoning

Steps:

  • Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.

Nutrition Facts : Calories 261 calories, Fat 9g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 753mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

BAKED FISH



Baked Fish image

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes. The only hitch comes with fillets that are uneven. Use your judgment but err on the side of less is more. You can always put any undercooked parts back in the oven, but you can't undo overdone. Serve these as is in their purist form, or add your favorite sauce on the side. A pesto, aioli or vinaigrette would work well.

Provided by Melissa Clark

Categories     easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 fish fillets or steaks of any kind of fish, skin on or off to taste
Extra-virgin olive oil
Fine sea salt
Black pepper
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. Measure fish fillets at the thickest part. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
  • Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Serve with lemon wedges, drizzled with more good olive oil.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 0 grams

OVEN "FRIED" FISH



Oven

The other day, my husband was asking for fish and chips but with my high cholesterol, I have to avoid things like that. I found in a magazine at the doctor's office this recipe for oven fried fish, which is nice and crispy like the deep fried kind but without all the fat. This is excellent served with evelyn/athens' Spicy Oven Fries and your favourite cole slaw recipe.

Provided by Irmgard

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) tilapia fillets
1 egg white
1/2 cup buttermilk
1/2 cup all-purpose flour
1/2 cup dried breadcrumbs
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon vegetable oil

Steps:

  • Position rack on top shelf in oven.
  • Preheat oven to 500 degrees F.
  • Line a rimmed baking sheet with foil and set a wire rack on top.
  • Lightly spray or brush rack with vegetable oil.
  • Pat fish dry with paper towels.
  • Slice fillets in half lengthwise to form long pieces.
  • In a pie plate or wide shallow dish, whisk egg white with buttermilk.
  • In another dish, stir flour with bread crumbs, paprika, cayenne and salt.
  • Working with 1 piece of fish at a time, lightly coat with flour mixture.
  • Shake off excess flour, then dip into buttermilk mixture.
  • Turn to evenly coat.
  • Shake off excess liquid.
  • Coat fish in flour mixture again.
  • Shake off excess coating, then place on rack.
  • Repeat with remaining fish, 1 piece at a time.
  • Discard any remaining buttermilk or flour mixtures.
  • Lightly spray fish with oil or, using a brush, lightly dab about 1 tbsp oil as evenly as possible over coating.
  • Do not skip this step -- it is essential for crispy fish.
  • Bake on top rack of preheated oven until coating is crisp and golden, 12 to 15 minutes.
  • Do not turn.

Nutrition Facts : Calories 324.1, Fat 7.6, SaturatedFat 1.8, Cholesterol 86.3, Sodium 815.7, Carbohydrate 23.9, Fiber 1.5, Sugar 2.5, Protein 39.7

BEER BATTERED OVEN FRIED FISH



Beer Battered Oven Fried Fish image

Make and share this Beer Battered Oven Fried Fish recipe from Food.com.

Provided by Vino Girl

Categories     Catfish

Time 36m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons vegetable oil
1 cup flour
1/2 teaspoon pepper
1/4 teaspoon garlic salt
2/3 cup beer
2 egg whites
2 cups dry breadcrumbs
1/2 cup fresh parsley, chopped
1 1/2 lbs firm white fish fillets, grouper, catfish or tilapia, cut into 4 x 1 inch strips
cooking spray

Steps:

  • Preheat oven to 450°F.
  • Coat the bottom of a jelly roll or baking pan with vegetable oil.
  • Combine flour, pepper, and garlic salt in a large bowl.
  • Add beer and stir well.
  • Beat egg whites until stiff peaks form.
  • Gently fold egg whites into flour mixture.
  • Combine breadcrumbs and parsley in a shallow dish.
  • Dip one fish strip into the flour mixture and then dredge in the breadcrumb mixture. Place on the prepared baking sheet.
  • Repeat with the remaining fish strips.
  • Lightly coat strips with cooking spray.
  • Bake in preheated oven for 15 minutes or until the fish flakes easily with a fork.
  • Remove from oven.
  • Preheat broiler.
  • Broil the fish strips 1 minute or until tops are lightly browned.

Nutrition Facts : Calories 397.4, Fat 8.5, SaturatedFat 1.3, Cholesterol 114.3, Sodium 260.6, Carbohydrate 36.2, Fiber 1.8, Sugar 1.1, Protein 38.6

CRISPY FRIED FISH



Crispy Fried Fish image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Steps:

  • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g

CRISPY OVEN FISH FRY WITH MUSHY PEAS



Crispy Oven Fish Fry with Mushy Peas image

Provided by Rachael Ray : Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

5 tablespoons butter
3 cups panko crumbs
1 tablespoon seafood seasoning (recommended: Old Bay) or Szeged Fish spice, a palmful
1 tablespoon granulated onion, a palmful
1 tablespoon granulated garlic, a palmful
1 lemon or lime, zested
A couple tablespoons freshly chopped thyme leaves
A couple tablespoons finely chopped chives
1 1/2 to 2 pounds cod, cut from the thickest part of fillets shaped into 8 rectangular batons
Salt
2 extra-large egg whites, beaten to frothy
1 cup packed flat-leaf parsley
1 cup packed fresh mint
3 cups freshly shelled peas or frozen and defrosted organic peas, patted dry
1 tablespoon extra-virgin olive oil
2 large shallots, finely chopped
2 cups chicken stock-in-a-box
Freshly ground black pepper
Malt vinegar

Steps:

  • Heat the oven to 400 degrees F. Arrange a baking rack over the top of a baking sheet.
  • Melt 4 tablespoons butter over low heat in small pot. Put the bread crumbs in a shallow dish and douse with the melted butter and toss to combine. Season with seafood seasoning, granulated onion powder, granulated garlic, citrus zest, thyme and chives.
  • Clean and pat the fish dry, then season with salt, to taste. Coat the fish in egg whites, then gently press them into the bread crumbs to coat evenly, then arrange them on the baking rack. Bake on center rack of the oven until the fish is white and flaky and the crumbs are golden, about 20 minutes.
  • Meanwhile, add the parsley and mint to a food processor and pulse to finely chop, then scrape into a bowl and set aside. Return the base to the processor; do not rinse the base. Add the peas and pulse until very finely chopped.
  • In a medium saucepan, heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, and the remaining butter over medium heat. Add the shallots and saute for 5 minutes, then add the stock and peas and bring to a bubble over medium-high heat. Cook the fresh peas for about 10 minutes, and about 6 to 7 minutes, if using frozen defrosted peas. When most of the liquid has evaporated, season with salt and pepper, to taste, and stir in the herbs. Remove from the heat.
  • Spoon pools of not-so-mushy peas onto each dinner plate and top with crispy fish batons. Douse the fish with lots of malt vinegar and enjoy!

FRIED FISH SANDWICH



Fried Fish Sandwich image

This fried fish sandwich doesn't stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can't find it, substitute with sole or any mild flat fish.

Provided by Sue Li

Categories     dinner, easy, lunch, sandwiches, seafood, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 15

1/2 cup mayonnaise
1/4 cup bread and butter pickle chips, finely chopped, plus 1 tablespoon pickle brine
1 small shallot, finely chopped
2 tablespoons coarsely chopped fresh dill
2 tablespoons (drained) capers, coarsely chopped
1 teaspoon soy sauce or tamari
Kosher salt
1 cup vegetable oil
1/4 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko bread crumbs
4 flounder fillets (about 1 pound), halved crosswise
Kosher salt
4 soft white buns
4 slices American cheese or Cheddar

Steps:

  • Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
  • Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
  • Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
  • Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.

CRISPY OVEN-BAKED-FISH WRAPS



Crispy Oven-Baked-Fish Wraps image

Shake up the standard fish fry night with this meal. Much easier than deep-frying, strips of firm white fish are coated in panko and baked in the oven until crisp on the outside and flaky and tender on the inside. Serve with soft flour tortillas and coleslaw mix for a fun weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 10

1 cup panko
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless cod or halibut fillets (3 to 4), cut into 1-inch strips
6 tablespoons mayonnaise
1 tablespoon distilled white vinegar
3 cups coleslaw mix
1/2 small green apple, cored and cut into matchsticks
8 flour tortillas (each 6 inches), warmed
Tender herbs, such as cilantro and dill, and lime wedges, for serving

Steps:

  • Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.
  • Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.
  • In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.

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