Best Crispy Baked Fish Recipes

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 BAKED FISH FILLETS

Steps:

• Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
• Bake at 450º for 10 minutes or until fish flakes easily with a fork.

YUMMY CRISPY BAKED FISH

Steps:

• Mix milk, vinegar and mustard and let set for 15 minutes. This will make a mustardy, buttermilky dressing to coat the fish.
• In a separate bowl mix cornmeal or panko with all the seasonings.
• Dip fish fillets in the milk mixture and then in the dry mixture.
• Spray broiling pan with cooking spray or brush with a little olive oil.
• Place fillets on prepared pan and place pan under broiler 4 inches from heat.
• Broil for 4 minutes per side or until fish flakes easily with a fork. (Thicker filets will take longer. This timing is for tilapia)
• Serve with lemon wedges if desired.

COOKING LIGHT'S EASY & CRISPY BAKED FISH FILLETS

Steps:

• Preheat oven to 425°.
• Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

CRISPY OVEN-BAKED-FISH WRAPS

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.
• Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.
• In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.

BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
• Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
• Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.

BAKED FISH WITH CRISPY HERBED SHRIMP TOPPING

Steps:

• Make the marinade: Whisk together the first four ingredients, adding salt and pepper to taste Place the fish in one layer in a baking dish, skin side up.
• Pour all but 1/4 cup marinade over the fish and let them marinate, covered, in the refrigerator for 3 hours.
• Stir together the shrimp, onion, garlic, parsley, capers, basil, tarragon, crumbs, mayonnaise, Parmesan and the remaining marinade.
• Salt and pepper to taste, and mix until combined well.
• Bake the fillets in the marinade, skin side down, in the middle of a preheated 400 degree oven for 10 minutes.
• Spread evenly with the topping and cook for 10 minutes more, until topping is light golden brown.
• Serve with lemon wedges.

CRISPY BAKED FISH WITH TROPICAL SALSA

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
• Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

OVEN BAKED CRISPY FISH

Steps:

• Marinade fish fillets in lemon juice and 1 tsp of garlic powder as well as a little salt for around 10 minute.
• Combine mayonnaise, mustard, and the remaining 1 tsp of garlic powder.
• In a second container, combine the cornflake crumbs and coriander.
• Remove fillets from marinade, and spread on them the mayo/mustard, and then coat them completely with the cornflake mixture.
• Place them in an oven safe dish that's been sprayed with Pam or other cooking spray.
• Spray more Pam on top of the fish (this will make the fish crust crispy), and bake in the oven at 450 degrees for 10-15 minutes, depending on the thickness of the fish.
• Serve with lemon wedges.

CRISPY ALMOND BAKED FISH

Steps:

• Preheat oven to 425°F.
• In a food processor, combine bread crumbs, almonds, garlic, herbs and zest. Pulse until almonds are finely chopped.
• Combine melted butter and olive oil in a small bowl.
• Wrap fish in paper towels to absorb excess moisture. Arrange fish fillets on a parchment-lined baking sheet. Brush tops with melted butter and olive oil mixture. Season with salt and pepper. Sprinkle crumb mixture over fish and pat lightly. Drizzle remaining butter/oil over fish fillets.
• Bake in preheated oven for 8-10 minutes until flakes flakes with a fork.
• Serve with lemon wedges if desired.

CRISPY BAKED FISH

Steps:

• Preheat oven to 500 degrees.
• Coat wire rack with cooking spray--place on a baking sheet.
• Pat fish dry.
• Mix lemon juice, oil, and spices. Dip fish into this mixture, and then into the bread crumbs.
• Sprinkle with cheese.
• Bake about 10 minutes.
• Serve with a sliced lemon.

MY SPECIAL CRISPY BAKED FISH

Steps:

• Rinse and pat dry fish. Cut into 4 serving size pieces if needed.
• Measure thickness of each piece. This will determine cooking time.
• Create an assembly-type line with milk in one dish, flour in another.
• In the last dish, combine bread crumbs, parmesan, dill, and black pepper. Add melted butter, stir until forms small crumbs.
• Dip fish in milk (this helps the flour stick to fish).
• Then dip in flour.
• Dip again in milk.
• Then dip into bread crumb mixture. Press crumbs into fish if not sticking.
• Place fish on GREASED baking sheet.
• Bake uncovered at 450 degrees for 5 minutes per 1/2 inch thickness of fish. If the thickest part of fish is 1 inch thick, bake for 10 minutes. Check doneness by inserting fork and if fish flakes easily.
• I place rings of onion and lemon juice on bottom and top of fish while baking for extra flavor.

CRISPY BAKED FISH STICKS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat oven to 425°.
• Using your fingers, coat a 13 x 9 inch baking sheet with olive oil.
• To crush the corn flakes, pour them into a large resealable plastic bag.
• Press down on the bag to push out most of the air, seal, and crush with a rolling pin.
• Stop rolling when the flakes still have some texture and pour them into a wide bowl or onto a plate.
• In a shallow bowl, whisk the buttermilk with the mustard and garlic powder.
• Pour the flour into a separate shallow dish or onto a plate and add the salt and pepper.
• Rinse each piece of fish, pat it dry, and dredge it in the seasoned flour.
• Shake off any excess flour and dip the fish into the buttermilk mix, then dredge it in the crushed corn flakes.
• Place the fish strips on the baking sheet about 1/2 inch apart.
• Bake until cooked through and crispy, about 20 minutes.
• Meanwhile, in a small bowl, whisk together the mustard, honey, and lime juice.
• Serve the fish either with the sauce in one bowl, or in individual ramekins, one for each person.

CRISPY BAKED FISH FILLETS

Steps:

• Heat oven to 350°F.
• Beat egg in pie plate. Mix cracker crumbs and seasonings in separate pie plate. Dip fish, 1 fillet at a time, in egg then in crumb mixture, turning to coat both sides of each. Place in foil-lined 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 min. or until fish flakes easily with fork. Meanwhile, mix mayo and chiles.
• Serve fish with mayo mixture.

CRISPY BAKED SABLE FISH PARMESAN

Steps:

• 1.) Combine oil, salt, garlic, lemon pepper, lemon juice in a ziplock bag.
• 2.) Place fillets in bag and marinate for 20-30 minutes.
• 3.) Roll first in parmesan and then in cereal crumbs.
• 4.) PLace in shallow pan and bake in 450 F oven 10 to 12 minutes or until done.
• 5.) Serve with rice, tartare sauce, and a veg.

CRISPY BAKED FISH TACOS

Steps:

• Combine all dry ingredients

CRISPY BAKED FISH WITH TROPICAL FRUIT SALSA

Steps:

• 1. Make Tropical Fruit Salsa. Heat oven to 425°. Melt margarine in rectangular pan, 13 x 9 x 2 inches, in oven.2. Mix Bisquick, cornmeal, chili powder and salt. Dip fish into egg, then coat with Bisquick mixture. Place in pan.3. Bake uncovered 10 minutes turn fish. Bake about 15 minutes longer or until fish flakes easily with fork. Serve with salsa.Tropical Fruit Salsa1 cup pineapple chunks1 tablespoon finely chopped red onion1 tablespoon chopped fresh cilantro2 tablespoons lime juice2 kiwifruit, peeled and chopped1 mango, cut lengthwise in half, pitted and chopped1 papaya, peeled, seeded and chopped1 jalapeño chili, seeded and finely choppedMix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 400 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 100mg Sodium 1070mg Carbohydrate 51g (Dietary Fiber 5g) Protein 27g % DAILY VALUE: Vitamin A 46% Vitamin C 100% Calcium 10% Iron 10%. DIET EXCHANGES: 1 Starch 3 1/2 Very Lean Meat 2 Fruit 2 FatBETTY'S TIP: Take a trip to the tropics by serving this dish with couscous or rice that has been cooked in canned coconut milk instead of water.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRISPY BAKED FISH WITH TROPICAL SALSA

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
• Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

CRISPY BAKED FISH

Steps:

• Preheat oven to 350°F.
• Lightly spray a baking sheet with vegetable oil spray and set aside.
• Sprinkle crumbs onto an ungreased baking sheet and allow to bake 5-7 minutes or until lightly browned.
• Combine bread crumbs, black pepper and parsley in a shallow pan and set aside.
• Raise oven temperature to 400°F.
• Combine mayonnaise, water and hot pepper sauce in shallow bowl, mixing well.
• Dip fish in mayonnaise mixture and then dredge in bread crumbs.
• Place fish on greased baking sheet and bake in oven 17-18 or until fish flakes easily.
• Serve with lemon wedges.

CRISPY BAKED FISH

Steps:

• Preheat oven to 450°. Using a paper towel, smear a little coconut oil around to coat your pan or baking sheet. Mix the crumbs, Italian seasoning, and salt and pepper together on a plate or in a bowl. Roll the fish fillets in the seasoned crumbs to coat well, place on your baking sheet, and bake until fish flakes easily (usually about 10 to 14 minutes depending on the thickness of the fish). The fish can also be cut into 1 1/2 to 2 inch sized strips and you have homemade fish sticks, which are great served with a homemade dipping sauce (just mix mayonnaise with a little bit of pickle relish or lemon juice and a little hot sauce). Delicious, and so much better than most frozen fish stick products!! Note: Pre-made breadcrumbs made from cornflakes are available in most grocery stores; gluten-free versions are always available at Whole Foods Market and are sometimes available in grocery stores that have a natural foods or gluten-free section. Breadcrumbs are really easy to make; if you have some rice crackers or a box of cereal around, just throw a half a cup or so in your food processor or Magic Bullet, and whirl it up for a few seconds until the pieces are finely ground.