SUPER CRUNCHY OVEN FRIED FISH THAT WILL KNOCK YOUR SOCKS OFF!
This is a recipe handed down to me from a buddy who has ran a seafood restaurant on the waters of Marina Del Ray, California. I have never found a crunchier, juicier and flavorful but yet oven fried fish ever. Enjoy it, I have. To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container.
Provided by Sophisticated Taste
Categories European
Time 48m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
Nutrition Facts : Calories 278.8, Fat 12.9, SaturatedFat 5.2, Cholesterol 172.2, Sodium 193.3, Carbohydrate 9.7, Fiber 0.4, Sugar 0.9, Protein 29.6
HEART-HEALTHY OVEN "FRIED" FISH
This recipe came from a "heart-healthy" class that my wife and I attended a few years back. The recipe was offered by professional dietitians who didn't seem too radical in their approach to cooking. In other words, they didn't hesitate to add small amounts of herbs, spices, etc., which would make the dishes tasteful, such as the celery salt in this recipe. Enjoy this one!
Provided by Bone Man
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat each fillet dry with paper towels. Measure the thickness (thickest place) of your fish fillets.
- Pre-heat oven to 500 degrees.
- Stir together the bread crumbs, corn meal, celery salt, and red pepper. Add the canola oil (or peanut oil) to this mix and blend with a fork. Set aside.
- In a small bowl, beat the water and egg white together and then brush one side of each fillet with the egg white. Dip each fillet in the bread crumb mixture on the egg white side.
- Spray a baking pan with the cooking spray and place the fillets, crumb side up, in the pan.
- Bake, uncovered, for 6-8 minutes for each 1/2" thickness of fish, or, until the fish flakes easily with a fork.
- Serve with a lemon wedge on the side.
HEART-HEALTHY BAKED COD FILLETS
Adapted from Kittencal's "Crispy Oven-Fried Cod Fish" #155754, this outstanding fish dish will become a fast favorite in your house, too. Even my pickiest eaters were coming back for 2nds, 3rds, 4ths... :-)
Provided by Heather3271
Categories Lunch/Snacks
Time 42m
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Partially thaw cod fillets in refrigerator. Fish is ready to be prepared when it is just beginning to soften. (Times will vary.).
- Preheat oven to 475 degrees F. Place oven rack at second-lowest setting. Line baking sheet with Reynolds Release Foil and brush foil lightly with canola oil (to prevent sticking and crisp fish).
- Rinse fish under cold water. With a very sharp knife, slice each fillet horizontally.
- In a shallow bowl, blend egg whites and milk.
- In a gallon-sized Ziploc bag, combine fish fry mix and flour.
- Place one fillet into Ziploc bag, close tightly, and shake carefully to coat; coat well. Reach into bag and pick up fillet. While still inside bag, shake fillet gently to remove any excess.
- Place fillet into egg mixture, coating well. Remove from egg mixture, shaking gently to remove any excess.
- Return fillet to Ziploc bag; seal tightly. Shake bag again to coat; coat well. Remove fillet from bag, making sure to remove any excess. Place onto baking sheet.
- Repeat for each fillet.
- Bake fillets for 6 minutes; turn over carefully. Bake another 6 minutes and remove from oven.
- Serve alone, on a good bun, or in your favorite wrap with lots of fresh veggies and low-fat condiments.
- (My kids absolutely devoured these in lettuce wraps!).
Nutrition Facts : Calories 138.1, Fat 2.9, SaturatedFat 0.3, Cholesterol 49.3, Sodium 89.8, Carbohydrate 3.9, Fiber 0.1, Sugar 0.6, Protein 22.7
MOUTH-WATERING OVEN-FRIED FISH
Make and share this Mouth-Watering Oven-Fried Fish recipe from Food.com.
Provided by carolgreen
Categories Very Low Carbs
Time 30m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F.
- Wipe fillets with lemon juice and pat dry.
- Combine milk, hot pepper sauce, and garlic.
- Combine pepper, salt, and onion powder with cornflake crumbs and place on a plate.
- Let fillets sit in milk briefly.
- Remove and coat fillets on both sides with seasoned crumbs.
- Let stand briefly until coating sticks to each side of fish.
- Arrange on lightly oiled shallow baking dish.
- Bake 20 minutes on middle rack without turning.
- Cut into 6 pieces.
- Serve with fresh lemon.
Nutrition Facts : Calories 196, Fat 3.6, SaturatedFat 0.6, Cholesterol 83.3, Sodium 241.5, Carbohydrate 4, Fiber 0.4, Sugar 0.6, Protein 35.2
CRUSTY OVEN-FRIED FISH
The fish in this recipe is actually fried in oil in the oven - it is not a low-fat alternative! The flavour and crunch are perfect. The recipe came from the March 08 copy of recipes+ magazine.
Provided by Bungy
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degrees Celsius.
- Combine breadcrumbs, Parmesan and oregano on a large plate, and place flour and egg in separate bowls.
- Dip fish, one piece at a time, into flour; shake off excess. Then dip into egg to coat lightly, and coat well with breadcrumb mixture. Repeat with other pieces of fish.
- Place fish on a plate, cover with plastic wrap, and chill for 15 minutes.
- While fish is chilling, place oil in a large roasting pan in oven and heat until a cube of bread turns golden brown in 20 seconds.
- Carefully place fish into hot oil in pan in oven. Cook for approximately 3 minutes, then turn fish carefully. Cook further 3-4 minutes until golden brown.
- Remove pan from oven and transfer fish to paper towel to drain.
- Serve with a salad and lemon wedges.
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- Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
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