Description
Enjoy this crispy oven-fried fish recipe that’s easy to make and full of flavor. Baked to golden perfection, it’s a healthier alternative to traditional frying, perfect for a quick weeknight dinner!
Ingredients
Scale
- 4 pieces of white fish fillets (such as cod, tilapia, or haddock)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons olive oil or melted butter
- Lemon wedges (for serving)
Instructions
- Choose Your Fish: Select your fish fillets, ensuring they are thawed if previously frozen.
- Pat Dry: Use paper towels to pat the fish fillets dry.
- Season the Fish: Lightly season both sides of the fish fillets with salt and pepper.
- Set Up Your Breading Station: Prepare three shallow dishes:
- First dish: flour.
- Second dish: whisked eggs.
- Third dish: breadcrumbs mixed with garlic powder, onion powder, paprika, oregano, cayenne pepper (if using), salt, and black pepper.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Coat the Fish: Dredge each fish fillet in flour, shaking off excess.
- Dip in Egg: Dip the floured fish into the egg mixture, allowing excess to drip off.
- Coat with Breadcrumbs: Press the fish into the breadcrumb mixture to adhere well.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or grease it lightly.
- Arrange the Fish: Place the breaded fish fillets on the baking sheet, spaced apart.
- Drizzle with Oil: Drizzle olive oil or melted butter over the fish.
- Bake the Fish: Bake for 15-20 minutes until the fish is opaque and flakes easily.
- Flip Halfway: Flip the fish halfway through baking for even crispiness.
- Check for Doneness: Let the fish rest for a couple of minutes after baking.
- Serve: Serve with lemon wedges and enjoy!
- Pairing Suggestions: Serve with coleslaw, tartar sauce, or a fresh garden salad.
Notes
- For extra crunch, use panko breadcrumbs.
- Adjust the cayenne pepper to your heat preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes