Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Position rack on top shelf in oven. Preheat oven to 500 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly spray or brush rack with vegetable oil. Pat fish dry with paper towels. Slice fillets in half lengthwise to form long pieces. In a pie plate or wide shallow dish, whisk egg white with buttermilk. In another dish, stir flour with bread crumbs, paprika, cayenne and salt. Working with 1 piece of fish at a time, lightly coat with flour mixture. Shake off excess flour, then dip into buttermilk mixture. Turn to evenly coat. Shake off excess liquid. Coat fish in flour mixture again. Shake off excess coating, then place on rack. Repeat with remaining fish, 1 piece at a time. Discard any remaining buttermilk or flour mixtures. Lightly spray fish with oil or, using a brush, lightly dab about 1 tbsp oil as evenly as possible over coating. Do not skip this step – it is essential for crispy fish. Bake on top rack of preheated oven until coating is crisp and golden, 12 to 15 minutes. Do not turn.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Cut fish into 2x1 1/2-inch pieces. In shallow dish, mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper. Place milk in another shallow dish. Dip fish into milk, then coat with cornmeal mixture. Place fish in ungreased 13x9-inch pan. Drizzle melted butter over fish. Bake uncovered about 10 minutes or until fish flakes easily with fork.
Time 1h10m Yield 4 servings. Number Of Ingredients 15 Steps:
For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving., Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes. , Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs., Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes., Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.
More about “oven fried fish recipes”
Time 16m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 475 degrees (set oven rack to second-lowest position). In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl). In a shallow bowl slightly beat the eggs. Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate. Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking. Fry the fish until the undersides are golden brown (about 1 minute). Turn over and add in another 3-4 tablespoons oil; cook another 1 minute more. Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.
