Best 6 Fast And Crunchy Baked Fish Recipes
Fast and crunchy baked fish is an easy and delicious weeknight meal that can be on the table in under 30 minutes. With a few simple ingredients, you can create a flavorful and crispy fish dish that the whole family will love. Whether you're using fresh or frozen fish, this recipe is sure to deliver a flaky and tender interior with a perfectly crispy crust. So if you're looking for a quick and easy way to enjoy a delicious and healthy meal, look no further!
Let's cook with our recipes!
FAST BAKED FISH
We always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. -Judie Anglen, Riverton, Wyoming
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 270 calories, Fat 17g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 540mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
CRUNCHY BAKED FISH
Provided by Food Network
Time 20m
Yield 4 servings, 4.4 oz each
Number Of Ingredients 5
Steps:
- 1.Preheat oven to 400 degrees F.
- 2.Spray a 9x9 inch baking dish with vegetable oil spray.
- 3.Place fish in dish.
- 4.Mix corn flake crumbs with Mrs. Dash® Chicken Grilling Blend and Mrs. Dash® Lemon Pepper. Sprinkle over fish.
- 5.Spray fish lightly with vegetable oil spray.
- 6.Bake for 20 minutes or until fish flakes easily with fork.
QUICK AND EASY BAKED FISH FILLET
We love boating here in the Hamptons in NY. Fluke (summer flounder) fishing is one of our favorite past times. The water is so clean you can actually watch the fish going to the hook. With fresh fish, we enjoy very basic, tasty recipes. This is a keeper!
Provided by JOAN2005
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 0.8 g, Cholesterol 87.4 mg, Fat 4.5 g, Fiber 0.1 g, Protein 28.6 g, SaturatedFat 2.1 g, Sodium 530.9 mg, Sugar 0.2 g
CRISPY BAKED FISH (5 INGREDIENTS!)
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
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
QUICK BAKED FISH FILLETS
I came up with this recipe when I wanted to use up a box of stuffing mix with some fish, and didn't want to add a bunch of spices. This is so delicious, and is wonderful for company.
Provided by Recipe Junkie
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix bread crumbs and spices from stuffing mix in one bowl.
- Mix egg and milk together in separate bowl.
- Add to bread crumb mixture red pepper flakes and cheese.
- Dip fish fillets in milk and egg mixture, then in stuffing mix.
- Place in lightly greased 9x13.
- Sprinkle the leftover stuffing mix on top of fish, and drizzle with 1/2 c butter.
- Bake 15 minutes at 400°F.
Nutrition Facts : Calories 409.9, Fat 16.2, SaturatedFat 9, Cholesterol 161.9, Sodium 640.1, Carbohydrate 17.2, Fiber 0.7, Sugar 1.9, Protein 46.5
CRUNCHY-COATING BAKED FISH
This is a great recipe for freshwater fish species, most of which feature a more delicate flesh than saltwater varieties. You can use any white fish filets that you have but this recipe works the very best with walleye. This is also a great recipe for those who are just beginning to experiment with freshwater and saltwater fish cooking because I have been very detailed in writing out the instructions. I recommend that newer cooks read the recipe all the way through and come to a thorough understanding of it prior to commencing the recipe. This fish entrée is light, healthy and boasts a crunchy coating on the presentation side. Diners should have both lemon wedges (plate garnish) and malt vinegar available at the table for seasoning.
Provided by Bone Man
Categories Healthy
Time 40m
Yield 2 large filets, 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1079, Fat 16.1, SaturatedFat 6.9, Cholesterol 332, Sodium 1906, Carbohydrate 152.1, Fiber 5.4, Sugar 13, Protein 78.5
Tips:
- Choose the right fish: For this recipe, firm-fleshed fish like cod, haddock, tilapia, or salmon works best. Avoid delicate fish like sole or flounder, as they tend to fall apart during baking.
- Use a flavorful breadcrumb mixture: The breadcrumb mixture is what gives the fish its crispy coating. Make sure to use a combination of panko breadcrumbs and regular breadcrumbs for the best texture. You can also add herbs, spices, or grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Coat the fish evenly: To ensure that the fish is evenly coated with the breadcrumb mixture, first dip it in a beaten egg. Then, press the fish into the breadcrumb mixture, making sure to cover all sides.
- Bake the fish at a high temperature: This will help to create a crispy coating and prevent the fish from drying out. Bake the fish at 425°F for 15-20 minutes, or until cooked through.
- Serve the fish immediately: Baked fish is best served hot out of the oven. Pair it with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
Baked fish is a quick, easy, and healthy way to enjoy your favorite seafood. With a crispy coating and tender, flaky flesh, this dish is sure to be a hit with the whole family. Experiment with different types of fish, breadcrumb mixtures, and seasonings to create your own unique recipe.
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