Mouth Watering Oven Fried Fish Recipes

Steps:

• 1. Rinse and dry fish and put into a baking pan that has been sprayed with nonstick cooking spray. Combine all ingredients (except lemon slices, paprika and/or parsley) and pour over fish. Let stand at least one hour.
• 2. Bake in a 400 degree oven for about 30 minutes, or until fish flakes and has lost its transparency. Baste a couple of times during baking process. Decorate top with lemon slices, paprika and/or parsley.

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.

Steps:

• Preheat oven to 500.
• Let fish thaw if it's frozen.
• After thawing, rinse and pat dry.
• Spray baking pan with nonstick spray.
• Mix together bread crumbs, cornmeal and lemon pepper.
• Add the oil, tossing mixture to combine.
• Dip ONE side of fish fillet into the beaten egg white, then dredge through the bread crumb mixture (just the one side).
• Place fish, coating side up, on the baking pan.
• Bake, uncovered for 6 to 8 minutes for each 1/2 inch thickness of fish, or until it flakes easily with a fork.

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.

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.