Crispy Oven-Fried Fish

Prep Time
Cook Time
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Recipe: #5261

April 23, 2012

"There is enough batter for six thick (6 ounce each) fish fillets about 3/4-inch thick. Cooking times stated is for fish pieces that are 3/4-inch thick"

Original recipe yields 6 servings


  • Serving Size: 1 (81.3 g)
  • Calories 251.2
  • Total Fat - 7.4 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 104.2 mg
  • Sodium - 214.5 mg
  • Total Carbohydrate - 39 g
  • Dietary Fiber - 3.3 g
  • Sugars - 3.2 g
  • Protein - 8.1 g
  • Calcium - 43.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 475 degrees (set oven rack to second-lowest position). In a large heavy ziploc plasic bag (or a shallow bowl) combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl).

Step 2

In a shallow bowl slightly beat the eggs.

Step 3

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.

Step 4

Heat a small amount of oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking. --For fish that is 3/4-inch thick --- Fry the fish until the undersides are golden brown (about 1 minute). Turn over and cook another 1 minute more. Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.

Tips & Variations

No special items needed.

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Derf "RIP" Forever in our Kitchen

Very nice and crisp, I used tilapia , it was delicious, but i did have a wee bit of a problem keeping the crumb/cornmeal on it, even with the egg. i will try it again next time we have cod. thanks for posting Kitts!!

(31 Jul 2012)