Different Oven Fried Fish Fillets Recipes

OVEN-FRIED FISH

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.

OVEN-FRIED FISH

Steps:

• Preheat oven to 500.
• Let fish thaw if it's frozen.
• After thawing, rinse and pat dry.
• Spray baking pan with nonstick spray.
• Mix together bread crumbs, cornmeal and lemon pepper.
• Add the oil, tossing mixture to combine.
• Dip ONE side of fish fillet into the beaten egg white, then dredge through the bread crumb mixture (just the one side).
• Place fish, coating side up, on the baking pan.
• Bake, uncovered for 6 to 8 minutes for each 1/2 inch thickness of fish, or until it flakes easily with a fork.

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.

A QUICK AND DIFFERENT FRIED FISH RECIPE

Steps:

• Fillet, bone and skin fish.
• Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture.
• Bread the fish in the chip meal.
• Mix eggs and milk well.
• Dip the breaded fish in egg mixture.
• Redip in chip meal.
• Melt lard in cast iron pan over medium high heat.
• Toss in coated fillets, cooking about 6-7 minutes until "well done".
• Works well as a plated meal at the cottage or home, fits well into a "fish sandwidge" with sliced white onion and sourdough buns on the shoreline, and accompaniment might included baked beans and/or ham/garlic sausage, serving depend on locale, you'll scarf this down in quantity on some nameless rock in the north, a little less eaten at home or in the cottage -- .