Description
This Crispy Oven Fried Fish recipe delivers perfectly crunchy and flavorful fish fillets with a golden breadcrumb coating baked to perfection in the oven. Using a combination of flour, breadcrumbs, cornmeal, and spices, the fish is double-coated for extra crispiness and baked with butter to achieve a deliciously rich and crispy texture without frying. Quick to prepare and ideal for a healthy twist on traditional fried fish, this recipe yields tender, moist white fish fillets with a satisfying crunchy crust.
Ingredients
Scale
Dry Breading Mixture
- 1 cup all-purpose flour
- ¼ cup breadcrumbs
- 2 tablespoons fine cornmeal
- 1 teaspoon fine sea salt
- 2 teaspoons ground paprika
- ½ teaspoon dried onion powder
- ½ teaspoon dried garlic powder
- ¼ teaspoon baking powder
Other Ingredients
- 2 large eggs
- 1 pound thick white fish fillet (preferably cod, cut into 8-10 pieces)
- ¼ cup unsalted butter
Instructions
- Prep: Preheat your oven to 430°F (220°C). Place a dark-colored roaster or baking sheet inside the oven to heat up; this hot pan will help melt the butter evenly when preparing to bake the fish.
- Make breading: In a shallow dish, combine all the dry breading ingredients: flour, breadcrumbs, cornmeal, salt, paprika, onion powder, garlic powder, and baking powder. Mix thoroughly to create an even coating mixture.
- Prep eggs: In a separate bowl, crack the eggs and beat them well until fully blended. This will be used to help the breading adhere to the fish.
- Bread fish: Dip each piece of fish into the dry breading mixture to coat lightly, then dip into the beaten eggs, and finally coat it again with the dry breading—this time pressing on as much as will stick to create a thick, crispy crust. Place all breaded fish pieces on a plate until ready to bake.
- Melt butter: Carefully remove the hot pan from the oven and add 3 tablespoons of unsalted butter. Let the butter melt and spread it evenly across the surface of the pan. Arrange the breaded fish pieces on the melted butter in the pan.
- Bake: Bake the fish for 10 minutes at 430°F (220°C). Then flip each piece, add the remaining 1 tablespoon of butter on top, and continue baking for an additional 5-10 minutes until the coating is golden and crispy and the fish is cooked through. For an extra crispy finish, place the fish under the broiler for 2-3 minutes, watching closely to avoid burning.
- Finish: Once baked, let the fish rest on the pan for 5 minutes to allow juices to redistribute and the coating to crisp up further. Serve the crispy oven fried fish immediately for best texture and flavor.
Notes
- Using a hot pan ensures the butter melts quickly and helps create a crispy crust on the fish.
- Double coating the fish with breading and egg gives an extra crunchy texture.
- Broiling at the end adds an attractive golden finish and enhances crispiness.
- Cod is preferred for its thickness and mild flavor, but you can substitute other firm white fish like haddock or pollock.
- Be careful when flipping the fish to avoid breaking delicate pieces.
