Baked Crispy Fish

We are a fish-loving family. It’s nice to go to the store and pick up whatever is cheapest/freshest/on sale/etc. and know that we will like it somehow or another. I have yet to make a whole fish, which I want to try, but we like our fish in a skillet, grilled, from the sous vide, with sauce, baked, etc. This recipe is a good one if you have someone wanting to dip their toes into fish. We used rockfish instead of cod as the original recipe called for, just because of a sale, but it is a really nice mild fish that worked well for this. The fillets are super thin and you get a lot of crunchy bits to go with the fish. Everyone also really liked the dip.

 

Even if you want to mix up the seasoning, the basic ideas of breading the fish and baking it are so easy and delicious.

Directions for Baked Crispy Fish

Adapted from The Candid Appetite

  • 1 cup Panko bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground pepper
  • 1/2 cup flour
  • 2 eggs
  • 3/4 to 1 pound fresh rockfish (or cod)
  • Olive oil

Preheat the oven to 450 degrees F. Line baking sheet with foil and grease it.

In a wide bowl, combine the Panko, salt, paprika, and pepper. Put the eggs in a second dish, beating them. Put the flour in a third wide bowl.

Dip the fish pieces into the flour to coat evenly, then shake off the excess. Dip the pieces into the egg next, and then the Panko mixture. Place on the baking sheet. Drizzle the tops of the fish with olive oil, then bake for about 15 minutes until it is browned and cooked through. If desired, you can flip the fish halfway through baking, but mine browned fine on both sides without.

While the fish is cooking, make the sauce.

Sauce

  • 1/2 cup mayonnaise
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons capers (drained)
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons fresh dill
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 2 green onions, chopped

Put everything into a food processor until well-combined and creamy.

Serve with the fish.

Directions for Baked Crispy Fish (without pictures)

Adapted from The Candid Appetite

  • 1 cup Panko bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground pepper
  • 1/2 cup flour
  • 2 eggs
  • 3/4 to 1 pound fresh rockfish (or cod)
  • Olive oil

Preheat the oven to 450 degrees F. Line baking sheet with foil and grease it.

In a wide bowl, combine the Panko, salt, paprika, and pepper. Put the eggs in a second dish, beating them. Put the flour in a third wide bowl. Dip the fish pieces into the flour to coat evenly, then shake off the excess. Dip the pieces into the egg next, and then the Panko mixture. Place on the baking sheet. Drizzle the tops of the fish with olive oil, then bake for about 15 minutes until it is browned and cooked through. If desired, you can flip the fish halfway through baking, but mine browned fine on both sides without.

While the fish is cooking, make the sauce.

Sauce

  • 1/2 cup mayonnaise
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons capers (drained)
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons fresh dill
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 2 green onions, chopped

Put everything into a food processor until well-combined and creamy. Serve with the fish.

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