Best 3 Oven Baked Crispy Fish Recipes

Are you tired of dry, bland fish that leaves you feeling unsatisfied? Get ready to embark on a culinary journey as we explore the art of creating perfectly oven-baked crispy fish. In this article, we'll unravel the secrets to achieving irresistibly crispy exteriors and tender, juicy interiors that will tantalize your taste buds. From selecting the right fish and prepping it properly, to choosing the perfect seasonings and cooking techniques, we'll guide you through every step of the process to ensure your oven-baked crispy fish turns out exceptional. Hold on tight, food enthusiasts, because we're about to dive into a world of crispy, golden-brown delights that will leave you craving more.

Here are our top 3 tried and tested recipes!

CRISPY BAKED FISH WITH TARTAR SAUCE

Crispy Baked Fish With Tartar Sauce image

Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.

Provided by Ali Slagle

Categories dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
5 tablespoons capers, drained and coarsely chopped
1/4 cup finely chopped pickles (such as cornichons or half sour)
2 tablespoons finely chopped tarragon, dill or parsley
1 teaspoon Worcestershire or soy sauce
1 small garlic clove
1 large lemon
Kosher salt and black pepper
1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil, plus more for greasing
4 (6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)

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.)

BAKED SALMON

Baked Salmon image

I often make this very moist and flavorful oven-baked salmon for company because I can have it ready in less than half an hour. This baked salmon with lemon is well complemented by rice or a green vegetable and a tossed salad. -Emily Chaney, Penobscot, Maine

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 salmon fillet (2 pounds)
2 tablespoons butter, softened
1/4 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon dried tarragon

Steps:

Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 209 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

OVEN BAKED CRISPY FISH

Oven Baked Crispy Fish image

A quick healthy meal perfect for the weekdays. Cut the fish into strips to present as "fish sticks" for the kids, or use whole fillets.

Provided by AniSarit

Categories Whitefish

Time 20m

Yield 12 fish sticks, 3-4 serving(s)

Number Of Ingredients 10

Ingredients

3 fish fillets (tilapia, whiting, etc.)
2 tablespoons low-fat mayonnaise
2 teaspoons spicy brown mustard
2 teaspoons garlic powder
salt and pepper
2 teaspoons coriander (parsley can easily substitute)
1 cup lemon juice
2 cups corn flake crumbs (toast crumbs or breadcrumbs can substitute)
Pam cooking spray
lemon wedge

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.

Tips:

Choose the right fish: For this recipe, firm-fleshed fish like cod, haddock, or tilapia work best.
Season the fish well: Don't be afraid to use plenty of salt and pepper, as well as other herbs and spices you enjoy. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.
Use a light coating of flour: This will help the fish to crisp up in the oven.
Bake the fish at a high temperature: This will help to create a crispy crust.
Don't overcrowd the baking sheet: Make sure there is enough space between the pieces of fish so that they can cook evenly.
Cook the fish until it is opaque and flakes easily with a fork: Overcooking will make the fish dry and tough.
Serve the fish immediately: Baked fish is best enjoyed hot out of the oven.

Conclusion:

Oven-baked crispy fish is a delicious and healthy way to cook fish. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a perfectly cooked crispy fish that will be enjoyed by the whole family.

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