Crispy Oven Fish Recipes

Steps:

• Mix dressing, lemon juice and seasonings until well blended.
• Spread dressing mixture evenly onto both sides of fish, then coat both sides evenly with coating mix. Discard any remaining coating mix. Place in single layer in greased shallow baking pan.
• Bake at 375°F for 12 to 15 minutes or until fish flakes easily with fork.

Steps:

• Preheat oven to 475 degrees (set oven rack to second-lowest position).
• In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl).
• In a shallow bowl slightly beat the eggs.
• Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate.
• Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking.
• Fry the fish until the undersides are golden brown (about 1 minute).
• Turn over and add in another 3-4 tablespoons oil; cook another 1 minute more.
• Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.

Steps:

• Combine crushed chips, parmesan cheese and parsley.
• In a separate bowl combine mayonnaise and 2 Tbsp lemon juice.
• Pour the remaining lemon juice into another bowl.
• Dip the fish in the lemon juice, then the mayonnaise and finally the chip mixture.
• Place onto a greased baking dish and bake 5-10 minutes at 400 °F.

Steps:

• Put milk in a shallow bowl.
• Combine potato chips, parmesan, and thyme in another shallow dish.
• Dip fish in milk, then coat with potato chip mixture.
• Sprinkle a greased baking dish with the bread crumbs.
• Put fish over crumbs; drizzle with butter.
• Bake, uncovered at 500* for 12 minutes, or until fish flakes easily with a fork.

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.

Steps:

• Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
• Preheat the oven to 400 degrees F.
• Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
• Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
• Excellent source of: Protein, Niacin, Vitamin B12, Manganese, Phosphorus, Selenium
• Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Vitamin D, Calcium, Copper, Iron, Magnesium, Potassium

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!

Steps:

• Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
• Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
• In a medium pot heat 3 cups of canola oil to 360 degrees F.
• In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
• Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
• Serve immediately with chips and Tartar Sauce on the side.
• Combine all ingredients in a small bowl and mix until well blended.

Steps:

• Preheat oven to 500°F.
• Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.
• Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.

Steps:

• Heat oven to 425ºF.
• Mix first 5 ingredients in pie plate. Beat egg, dressing and mustard with fork in separate pie plate until well blended. Place flour on plate.
• Dip fish in flour, then in egg mixture, then crumb mixture, turning to evenly coat both sides of each fillet. Place on foil-covered baking sheet.
• Bake 15 min. or until fish flakes easily with fork.

Steps:

• Thaw fish if frozen.
• Rinse fish and pat dry with paper towels.
• Fish should be cut into 4 pieces.
• Place milk in a shallow dish.
• Place flour in another shallow dish.
• In a 3rd dish combine bread crumbs, cheese, dill & pepper & toss with butter.
• Dip each piece of fish in the milk, then flour, then milk again, then bread crumb mixture.
• Place fish on a greased baking sheet.
• Bake uncovered at 450°F for 6-9 minutes, until fish flakes with fork.

Steps:

• Preheat oven to 425°F. Rinse fish in cold water. Coat moistened fish with seasoned coating.
• Place fish in 15x10x1-inch baking pan sprayed with cooking spray.
• Bake 12 to 20 minutes or until fish flakes easily with fork. (Do not turn or cover.)