Crunchy Oven-Fried Fish tastes as good as deep-fried, except it’s healthier. This oven-fried fish turns out moist and crispy fish without frying it– and it’s delicious!
I have a paid subscription to America’s Test Kitchen’s website. I’m glad that I do, because had I not watched the episode that shows the fish being made– well, I might have skipped trying this recipe. Other than salmon, my husband doesn’t get excited about eating fish. My son, on the other hand, loves fish.
I took advantage of the opportunity to make a seafood dinner when my husband wasn’t home, but my son was. Fortunately, wild-caught Pacific Cod was on sale. I’ll jump ahead and tell you, that we both loved this dinner.
To make the crunchy coating, start with three pieces of white bread. In a food processor, season them with salt and pepper and 2 tablespoons melted unsalted butter. Pulse until they are coarsely ground.
Transfer to rimmed baking sheet and bake (at 350F) until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes.
NOTE: The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container.
While the crumbs are cooling, set up a breading station for the fish. In a pie plate, add about 1/4 flour.
In another pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and ¼ teaspoon black pepper until combined.
NOTE: I didn’t add the horseradish, though I love it. (My husband and son despite horseradish.)
Bake fish until and instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. NOTE: Check these about about 15 minutes earlier. In my case, the fish cooked a bit more than I wanted them to.
Dinner at home, with my son, is served. We both enjoyed a glass of white wine, and one-one-one conversation, with our meal.
TASTING NOTES: While the fish was baking, the aroma made us really hungry. I think that this recipe is kid-friendly. Seriously. The fish coating had a perfect “crunch” to it, and no sogginess at all. The flavor of the shallots had transformed to a sweet note, with a very mild flavor of onion. We both agreed that we did not need a tartar sauce, but just a generous squeeze of fresh lemon. I thought the fish was a teensy bit dry, but my son didn’t complain. My advice is to watch the temperature of the fish very closely! The crispy oven-roasted potatoes were a perfect side dish that I made along side the baked fish.
Here’s how I did it:
Par-cook small red potatoes until just barely fork tender (about 7 minutes), then drain them. While the potatoes are boiling, and the bread crumbs are toasting, heat a cast iron skillet in the oven. Once the potatoes are drained, drizzle a little olive oil, salt and pepper and tossed them evenly. Once removed from the skillet, add a small pat of unsalted butter, add the potatoes and roast them at 425F (along side the rack of fish). Garnish with minced parsley. The spuds were crispy on the outside, and tender on the inside.
TASTING NOTES: This fish is as good– if not better– than deep fried fish. It’s also a lot less fattening, too! I am very tempted to try this coating with zucchini sticks. I think it would make delicious baked zucchini.
Crunchy Oven-Fried Fish
Ingredients
- 4 large slice s white sandwich bread torn into 1-inch pieces
- 2 tablespoons unsalted butter melted
- 2 tablespoons minced fresh parsley leaves
- 1 small shallot minced (about 2 tablespoons)
- 1/4 cup plus 5 tablespoons unbleached all-purpose flour
- 2 large eggs
- 2 teaspoons prepared horseradish optional
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional
- 1 1/4 pounds skinless cod fillet or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)
- Lemon wedges
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs).
- Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes.
- Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
- Place 1/4 cup flour in second pie plate.
- In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
- Spray wire rack with nonstick cooking spray and place in rimmed baking sheet.
- Dry fish thoroughly with paper towels and season with salt and pepper.
- Dredge 1 fillet in flour; shake off excess.
- Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish.
- Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
- Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes.
- Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.
Notes
This looks delicious. I may try and make it for the kidlets, they like fish if it has that "crunchy" outer coating. 🙂
This looks wonderful – I have a freezer full of fish from a trip to the coast this summer, and having a new way to prepare it will probably be greatly appreciated by my family!
Looks amazing!
What a great looking recipe. Umm…I could just sit down and eat. By the way, love your new photo.
I was so obsessed with looking at your "Goulash" again, I neglected to write my comment, the original reason I came here… and when I saw this, I said "YUMMY!" For the fish AND those potatoes! I will have to try baking fish like this, instead of frying and I will have to try these potatoes like this. They look delicious!
Best,
Gloria
This is making me really hungry as well Debbie. I happen to love cod. I really do believe in the fairy Hobmother as well. I am so glad that she has skipped across the ocean and visits us here in North America. If she were to drop in I would love to have a Blegian waffle maker. When I make waffles I have to go to someone elses home:D
Debby,
Thank you. I don't care for fried foods, but I'd love to try this baked fish; it looks delicious!
Btw, love your adorable new hair style. You look so cute.
Does ATK ever fail to please? I doubt it. The breading on that fish sounds amazing…I really would have thought that it was deep fried!
that sounds good and I dont even eat seafood!!!! YUM! COngrats on getting the gift card! I can only imagine your wishlist rivals my own!
Thank you so much! I love "fried fish" but fried foods do not like me at all. Haven't had fried (especially deep fried) anything in 20+ years 🙁 I cannot wait to try this!!
A great reminder to eat more fish…did you know we're supposed to have it 3 times per week?!? I love the tip to cook it on a rack to get crunchiness all around. Thanks for sharing the recipe!
I love the crunchiness of this fish. I also like that it is baked, not fired. Thanks for the chance to win this great giveaway.
Yummy! I love breaded fish. This looks amazing!
Debby, I really like your fish recipe. We have a SIL who won't eat anything but fried fish and therefore she is always a challenge as a dinner guest at our fish-loving table. Thank you and I really like that it doesn't need (high calorie) tartar sauce.
I'm so pleased the Fairy Hobmother visited you. Don't you love it when wishes come true.
Sam
I love fish and this looks like a wonderful way for me to try it next.
Beautiful blog!
I love your recipes and presentation of dishes.
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As soon as I saw that crispy crunchy fish coating, I knew I was going to make this. And I will. By the way, that is a really neat little whisk you have with the balls at the end.
Wow I am a hater of Fish so my hubby is always looking for ways to get me to eat it. Great recipe!
You're a girl after my own heart! If I had a Amazon giftcard, it would be spent on cookbooks too. I love cooking AND eating my creations.Love your blog!
heatherspooner1981 at gmail dot com
My husband and I are both fish lovers…….this looks like a winning recipe to asurprise him with…..THANKS!
psrrn@aol.com
I am so glad to have found your blog. Will have to try this soon as well as your wasabi & honey glazed salmon. We need to eat more fish! Two recipes to get me started. Thanks, Debbie.
OH my goodness! I LOVE fish and I really like cod, but sometimes it's hard to find a really really tasty recipe for it (I use it in cioppino a lot and it's perfect). This looks SO delicious and I love that it's baked in the oven and still comes out moist (if you watch the temp.). I can't wait to try this and am hoping it will be something I'd like to serve for a group dinner! I laughed when I read the part about trying to prepare the fish and take photos with it; I know when I'm flouring, eggwashing, and breading, BOTH hands are a mess, so I can't even imagine trying to photograph it too! Thank you for such a fantastic looking recipe!
So glad you got a visit from the Fairy Hobmother! Congrats.
This fish looks incredibly crunchy – perfection! In fact, I'm in love with the whole meal. It just screams comfort food w/out guilt, which is such a hard combination.
Crunch crunch crunch! I love everything about this Deb!
Mmmmmm… Everything looks good! The photos, the recipe! It sounds yummy!
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I'm always looking for fish recipes that my whole family will love…this looks great ! How thoughtful and fun to get a gift that way !
I am not a fan of fish, but may be willing to give this a try. It certainly looks good!
Looks delicious and what I will be making this weekend!
Looks delicious!
This looks delicious. Congratulations on your win!
Will save this fish recipe for company coming in a couple of weeks. It looks yummy! Thanks
This is going to get made before the month is over! Thanks for sharing.
My husband and I love this recipe! This fish is amazing – crispy coating and moist fish inside. I also subscibe to America's Test Kitchen. It is definitely worth the investment:)