Crispy Fish In Convection Oven Recipes

OVEN "FRIED" FISH

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.

CRISPY BAKED FISH WITH TARTAR SAUCE

Steps:

• Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
• In a small bowl, stir together the panko and olive oil; season with salt and pepper.
• Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
• Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
• Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
• When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)

CRISPY OVEN-FRIED COD FISH

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.