Best Crispy Oven Baked Fish Wraps Recipes

CRISPY BAKED FISH (5 INGREDIENTS!)

Crispy Baked Fish (5 Ingredients!) image

This Five Ingredient Crispy Baked Fish is the best way to make a lightened-up fish and chips at home! Comes out perfectly browned and crispy every time.

Provided by Kristen McCaffrey

Categories Dinner

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

24 oz. cod (or other white fish, but into 8 pieces)
2 eggs, whisked
1/4 cup all purpose flour
3/4 cup seasoned breadcrumbs
1 tsp Old Bay seasoning
1 Salt and freshly ground pepper

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.

Nutrition Facts : ServingSize 6 oz fish, Calories 294 cal, Carbohydrate 22 g, Fat 4 g, Protein 42 g, Fiber 1 g, SaturatedFat 1 g, Cholesterol 197 mg, Sodium 825 mg, Sugar 1 g

CRISPY OVEN-BAKED-FISH WRAPS

Crispy Oven-Baked-Fish Wraps image

Shake up the standard fish fry night with this meal. Much easier than deep-frying, strips of firm white fish are coated in panko and baked in the oven until crisp on the outside and flaky and tender on the inside. Serve with soft flour tortillas and coleslaw mix for a fun weeknight dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 cup panko
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless cod or halibut fillets (3 to 4), cut into 1-inch strips
6 tablespoons mayonnaise
1 tablespoon distilled white vinegar
3 cups coleslaw mix
1/2 small green apple, cored and cut into matchsticks
8 flour tortillas (each 6 inches), warmed
Tender herbs, such as cilantro and dill, and lime wedges, for serving

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.