These oven-fried fish fillets are an excellent alternative to deep-fried fish. A combination of seasoned bread crumbs, Parmesan cheese, and panko bread crumbs make these fish fillets crunchy and flavorful. Serve with baked or deep-fried French fries and coleslaw for a delicious family meal.
I usually make these with haddock, but tilapia, cod, or catfish could be substituted. Be sure to adjust cooking time for very thick or thin fillets.
- 2/3 cup milk (or light cream)
- 1 large egg
- 1/2 cup panko crumbs
- 1/2 cup bread crumbs (seasoned such as garlic herb or Italian)
- 1/4 cup Parmesan cheese (grated)
- 4 fish fillets, haddock (or similar mild white fish)
- 4 tablespoons butter (melted)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper (freshly ground)
- Optional Quick Tartar Sauce:
- 1/2 cup mayonnaise
- 2 teaspoons lemon juice
- 1 1/2 teaspoons sweet pickle relish
- 1/4 teaspoon onion powder
- Heat oven to 450 F.
- Line a rimmed baking sheet with foil and then oil or spray the foil with nonstick cooking spray.
- In a medium bowl, beat the milk or cream with the egg.
- In another bowl, combine the panko crumbs, seasoned bread crumbs, and Parmesan cheese.
- Dredge the fish fillets in the milk and egg mixture and then coat thoroughly with the crumb mixture.
- Arrange on the prepared baking sheet and sprinkle lightly with salt and pepper.
- Drizzle with melted butter.
- Bake for 12 to 20 minutes, or until fish flakes easily with a fork. Check thin fillets for doneness at about 10 minutes.
- Serve the fish fillets with the quick tartar sauce (below) or your family's favorite homemade or commercial sauce. Add French fries and coleslaw for a perfect meal.
Quick Tartar Sauce
In a small bowl, combine the mayonnaise, lemon juice, relish, and onion powder. Mix to blend thoroughly. Serve with the oven-fried fish fillets.
Tips and Variations
- The thickness of a fish fillet determines the cooking time. To test fish for doneness, insert the tines of a fork into the center of the thickest part of a fish fillet. Twist gently. The fish should be opaque in the center and will flake easily.
- Haddock and other fish fillets often have a "tail" which is thinner than the rest of the fillet. Tuck thin ends like this under so the thickness of the fillet is uniform.
- Add dried parsley flakes to the crumb mixture.
|Nutritional Guidelines (per serving)|
|Total Fat||55 g|
|Saturated Fat||23 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||1 g|