This Crunchy Oven-Fried Fish recipe couldn’t be easier to make. I used cod as fish, but haddock or any other white fish you like would work. What makes this fish “crunchy” is the homemade breadcrumbs flavored with shallots, garlic, and fresh parsley. It comes together in less than an hour and is an healthier alternative to “fried” fish that we all love.
As I type this, I am in Chicago’s Midway Airport waiting for my flight back to Atlanta. I spent the last 6 days with great friends eating, drinking and having a good time in my favorite city in the States. It was a much needed break. It is funny because even though I have been here many times before, this was my first time during the summer months. I was so used to the cold it felt a little weird. However, I now know why people love Chicago so much. This city is simply a food lovers dream with so many great places to eat and play. If you have never been, stop what you are doing and plan a trip. I promise, it won’t disappoint.
Now, about this fish recipe: Since we moved back to the States I have been thinking about sharing more seafood recipes. Our farmer’s market (Dekalb Farmer’s Market, if you are living in Atlanta) has a great selection of seafood options to choose from. However, it is always a challenge to decide which fish to buy and what to make with it simply because I am not as familiar with seafood varieties here in the States. Growing up my mom would always grill fish and serve it with lemon wedges. It was just that simple. This was mostly because of the type of fish that we had available in Turkey. You wouldn’t need to do much to it. This is not to say what we have available in the US is not good. It is just different.
Truth be told, if Dwight hadn’t purchased this cod a week prior you would not be reading this right now. He bought it because wanted to try a recipe he saw in a magazine. It was one of those rare moments he treated me with a homemade dinner. To my surprise, it was so SO good. I had no idea how soft and flavorful cod could be after breaded and baked in the oven. For such an inexpensive (compared to tuna and salmon) cut of fish, it was so delicious. Plus, it was quick and easy to make. Perfect, for a beginner like me.
About the Recipe:
The “crunchy” part of the recipe comes from the homemade breadcrumbs. It may look like an extra step, but I highly recommend giving it a try. It makes a huge difference. If you are short on time, you can make it a day or two in advance and keep it in an airtight container until you are ready to use it. To make it, you pulse some white sandwich bread (whole grain bread would work too) with some melted butter and flavor it with minced shallot, garlic, and fresh parsley. After baking it in the oven for 10-12 minutes, your homemade breadcrumbs are ready. Here, I recommend keeping a close eye on it as after the 10-minute mark it turns golden brown right away. The rest of the recipe is pretty straightforward: Dredge the fish in flour, dip it in an egg mixture, and coat it with breadcrumbs. After 18-20 minutes in the oven, dinner is ready.
For the crunchiest fish, you do need an oven-safe cooling rack as it allows air to circulate all around the fish, crisping all sides. Without it, unfortunately this recipe wouldn’t work. If you do not have one and want to purchase, this Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack, 12 x 17 inches Fits Half Sheet Pan is the one I use. It is a very handy tool when you need to crisp breaded meat and vegetables without drying them. If you need more convincing, check out this oven-baked chicken parmesan recipe.
Finally, if you cannot get cod you can use haddock or any other white fish you like. As long as they are in equal thickness it should work just fine. I served it with a simple green salad but next time I’ll try it with my fresh peach and walnut salsa. Either way, expect this crunchy oven-fried fish recipe to be a star on your dinner table.
Other seafood recipes you might like:
Crunchy Oven-Fried Fish
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Seafood
- Cuisine: American
- 4 large slices white sandwich bread, torn into smaller pieces
- 2 tablespoons unsalted butter, melted
- ½ teaspoon Kosher Salt
- ¼ teaspoon black pepper
- 2 tablespoons Italian Parsley, chopped
- 1 small shallot, minced
- 2 cloves of garlic, minced
- ¼ cup plus 5 tablespoons all purpose flour, divided
- 2 large eggs
- 3 tablespoons veganaise or mayonaisse
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, (optional)
- 1 ¼ pounds (4 pieces) skinless cod fillet, or other thick white fish fillet, 1 to 1 1/2 inches thick
- Lemon wedges, to serve with
- Pre-heat the oven to 350 degrees.
- Pulse bread, butter, ¼ teaspoon salt and ¼ teaspoon pepper in a food processor 8-9 times. Transfer it onto a baking sheet and bake until golden brown 12-13 minutes, stirring twice during the baking process. Let it cool on the counter for 10 minutes. Transfer crumbs into a pie plate and stir in the parsley, shallot, and garlic. Set aside. Increase the oven temperature to 425 degrees.
- Place ¼ cup flour into a second pie plate and set aside.
- Whisk together the eggs, veganaise, paprika, and cayenne pepper in a third pie plate. Stir in the flour into the egg mixture and whisk until thoroughly combined.
- Spray a wire rack with non-stick cooking spray and place it inside a baking sheet. Dry fish fillets thoroughly with paper towels.
- First, dredge a fish fillet in flour; shake off excess. Second, dip it in the egg mixture. Lastly, coat all sides of the fish with the bread-crumb mixture. Gently press to make sure that crumbs adhere to the fish. Place the breaded fish on wire rack. Repeat the same process for the other 3 fillets.
- Bake breaded fish fillets for 18- 25 minutes or until it register 140 degrees when inserted with an instant thermometer.
- Serve with lemon wedges on the side.
- Serving Size: 1 cod fillet
This recipe is adapted from a recipe in America’s Test Kitchen with minor changes.