BREADED FISH FILLET RECIPE FRIED RECIPES

Name: Easy Oven-Baked Breaded Fish Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb fish fillets; 1 tbsp mayo; 1 cup dry bread crumbs

CRISPY OVEN-BAKED BREADED FISH RECIPE – NO FRYING NEEDE…

Crispy Oven-Baked Breaded Fish Recipe – No Frying Neede… image

This breaded fish has a delicious bread crumb coating - all accomplished without frying! This recipe makes an oven-baked breaded fish - so easy, healthy and tasty!

Provided by MelanieCooks.com

Categories Fish

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 3

Ingredients

1 lb fish fillets
1 tbsp mayo
1 cup dry bread crumbs

Steps:

Preheat the oven to 425F.
Line the baking sheet with parchment paper.
Put the fish in a bowl and put mayo on the fish. With your hands, spread mayo all over the fish, so it's coated with mayo on all sides.
Put the bread crumbs on a plate. Dip each fish fillet into bread crumbs - first on one side, then the other side, pressing into the bread crumbs so they stick.
Put breaded fish on a baking sheet. Put in the oven on the top shelf (approximately 6 inches from the top heating element).
Bake in the oven for 25 minutes or until the fish is done (no longer translucent in the center and flakes easily with a fork).

FRIED FISH SANDWICH RECIPE | JEFF MAURO | FOOD NETWORK

Fried Fish Sandwich Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 4 sandwiches

Number Of Ingredients 23

Ingredients

Vegetable oil, for frying
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
One 12-ounce bottle amber beer, such as Dos Equis
2 teaspoons hot sauce, such as Tabasco
Two 6-ounce tilapia fillets, cut in half
Kosher salt and freshly ground black pepper
Lemon Tarragon Tartar Sauce, recipe follows
4 soft potato rolls, such as Martin's
1 head green leaf lettuce
4 slices American cheese (optional)
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons minced bread and butter pickles
2 tablespoons minced scallions
1 tablespoon capers, drained and coarsely chopped
1 tablespoon minced fresh tarragon
1 teaspoon stone ground mustard
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.

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