Crusty Oven Fried Fish Recipes

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:

• 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:

• 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.

Steps:

• In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
• In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
• Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

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 500 degrees Fahrenheit.
• On a plate combine bread crumbs, Italian seasoning, salt, black pepper, and cayenne.
• Brush fish on both sides with melted butter.
• Dip into seasoned crumbs to coat completely.
• Arrange fillets 1 inch apart on baking sheet.
• Bake in upper third of oven 10 to 12 minutes until fish is crusty and golden on the outside and opaque in the center.
• Serve with lemon wedges.

Steps:

• Position rack on top shelf in oven.
• Preheat oven to 500 degrees F.
• Line a rimmed baking sheet with foil and set a wire rack on top.
• Lightly spray or brush rack with vegetable oil.
• Pat fish dry with paper towels.
• Slice fillets in half lengthwise to form long pieces.
• In a pie plate or wide shallow dish, whisk egg white with buttermilk.
• In another dish, stir flour with bread crumbs, paprika, cayenne and salt.
• Working with 1 piece of fish at a time, lightly coat with flour mixture.
• Shake off excess flour, then dip into buttermilk mixture.
• Turn to evenly coat.
• Shake off excess liquid.
• Coat fish in flour mixture again.
• Shake off excess coating, then place on rack.
• Repeat with remaining fish, 1 piece at a time.
• Discard any remaining buttermilk or flour mixtures.
• Lightly spray fish with oil or, using a brush, lightly dab about 1 tbsp oil as evenly as possible over coating.
• Do not skip this step -- it is essential for crispy fish.
• Bake on top rack of preheated oven until coating is crisp and golden, 12 to 15 minutes.
• Do not turn.