Crunchy Coating Baked Fish Recipes

CRISPY BAKED COD

Steps:

• Preheat oven to 450 degrees F. Add the butter to an 11 x 7-inch baking dish (or another similar size dish that easily holds all of your fillets). Place the dish in the hot oven, just until the butter melts (it will only take a few minutes).
• In a shallow dish, combine flour, cornmeal, seasoned salt, garlic powder and pepper. Dredge the fish in the flour mixture to coat on all sides, shake off excess breading, and place in the hot dish. Very carefully turn the fish to coat with butter. You can also use a spoon to drizzle the melted butter over the top of the fish.
• Bake for 7-8 minutes. Turn the broiler to HIGH and broil the fish for 1-2 more minutes, until the top of the fish is crispy and flakes easily with a fork. Keep a close eye on the fish while it's under the broiler to make sure that it doesn't burn.
• Squeeze fresh lemon juice over the fish and sprinkle with parsley just before serving.

CHEF

Steps:

• 1 Preheat oven to 375°F. 2 Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil. 3 Brush fish fillets lightly with melted butter or olive oil. 4 In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet. 5 Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.

CRISPY BAKED FISH (5 INGREDIENTS!)

Steps:

• Preheat the oven to 400 degrees. Season fish with salt and pepper. Mix the breadcrumbs and Old Bay and place in a shallow dish.
• Dip the fish in flour on both sides, then in the eggs, and then in the breadcrumbs. Repeat with all the fish pieces. Place on baking sheet sprayed with cooking spray. Spray additional cooking spray on top of the fish.
• Place on baking sheet sprayed with cooking spray. Spray additional cooking spray on top of the fish. Bake for about 16-20 minutes until the fish is flaky.

CRUNCHY-COATING BAKED FISH

Steps:

• If the filets still have the skin on, it needs to be removed with a very sharp fileting knife -- it's easiest to do this with the skin side down on the cutting board. About three inches from the small end of the fish, pierce the knife through the filet near the skin and with the knife blade aimed toward the small end of the filet. Then (keeping the knife close to the skin and while holding the large end in place) slowly run the knife toward the rear of the fish. Once this is done, hold the freed end of the skin with your fingers and filet off the skin in the opposite direction (still with the skin side down.) You can trim off any little pieces of skin (after the filet has been flipped skin side up) which remain attached once the bulk of the skin has been released from the filet.
• Wipe the filets completely dry with paper towels and set them aside on a sheet of either wax paper or parchment paper. Mix the salt in with the flour and then pour the blend on to a plate or platter and "dust" each filet in it until it is completely coated. Shake off any excess flour and lay the fish back on the wax paper. Allow the filets to rest for 30 minutes (the flour coating seals in the juices and prevents the corn flake coating from falling off or getting mushy.).
• Preheat the oven to 375-degrees F.
• In a shallow, long dish (a small casserole dish is good), break in the eggs and whisk them for a few seconds and then add in the milk and continue to whisk until it is well-blended.
• Dry the parsley sprigs with paper towels until all excess moisture is removed and then add them to the cornflakes. Pulse the cornflake mix a few times in a food processor until the largest flakes are smaller in diameter than a pencil eraser. (You could crush the flakes by hand and chop the parsley separately, adding it in with the cornflakes after the fact.) Pour the cornflake blend out on a large plate or platter.
• Spray a casserole dish (which is at least as long as the filets) with the cooking spray.
• Handle the filets one at a time. Dip the first one in the egg blend, coating it entirely, and then hold it over the dish to allow any excess liquid to drain off. Then lay the filet across the cornflake blend and allow it to get coated. Flip it over to coat the second side and then transfer it to the sprayed casserole dish. Repeat this process with the second filet.
• On the middle oven rack, bake the fish for 25 minutes if the filets are large ones, (e.g., 10-12 inches long -- if your filets are smaller, cut the time back to 20 minutes and check them for doneness prior to serving. If you are using catfish filets then you'll note that they are very thick and may require up to 35-40 minutes baking time.).
• After removing the filets from the oven, check for doneness by cutting into the thick end of the fish with a small knife -- the fish should be white, flakey, and juicy.
• Prior to serving, dot each filet with butter and allow it to melt which should take about three minutes. Use one or more large spatulas to keep the filet in one piece when plating it. Only the top of the filet (the presentation side) will have the crunchy coating but if you want both sides to be crunchy then you'll need to use a wire rack in the bottom of your baking dish for the filets to lie on. If you use a wire rack, be sure that it is sprayed with cooking spray prior to baking the fish.
• Once the fish is plated, garnish the plate with the lemon wedges.
• Serve the fish with malt vinegar available at the table. Wine recommendation: (Italian) Pinot Grigio.

CRUMB-TOPPED BAKED FISH

Steps:

• Preheat oven to 400°. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake 15-20 minutes or until fish flakes easily with a fork.