Oven Fried Fish

5 from 7 votes

Crispy on the outside and tender on the inside, this easy oven fried fish is ready for the table in less than 30 minutes!

Course Dinner

Cuisine American

Keyword crunchy oven fried fish, oven fried fish, oven frying fish

Prep Time 20

Cook Time 8

Total Time 28

Servings people

Calories 513kcal

Author Blair Lonergan

Ingredients

1 ½ - 2 lbs. haddock or cod fillet, cut into 4 pieces
¾ cup all-purpose flour, divided
1 tablespoon Old Bay seasoning
¼ teaspoon kosher salt
Dash of ground black pepper
¼ cup mayonnaise
2 large eggs
1 tablespoon Dijon mustard
1 cup dry plain breadcrumbs
1 cup Corn Flakes crumbs (about 3 cups of whole cereal measured before crushing)
¼ cup vegetable oil
Optional, for serving: tartar sauce, fresh parsley, lemon wedges

Optional Homemade Tartar Sauce

1 cup Duke’s mayonnaise
2 tablespoons capers, optional
1 tablespoon Dijon or stone-ground mustard
1 tablespoon minced fresh dill or parsley, optional
1 ½ tablespoons freshly-squeezed lemon juice
Kosher salt and ground black pepper, to taste

Instructions

Optional Homemade Tartar Sauce

Stir together all of the sauce ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

For the Fish

Preheat the oven to 450°F. Set a wire rack on a rimmed baking sheet and spray with vegetable oil spray. Set aside. In a shallow bowl, combine ½ cup flour, Old Bay, salt and pepper. In a separate shallow dish, whisk together remaining ¼ cup flour, mayonnaise, eggs and Dijon. In a third dish, combine breadcrumbs and Corn Flakes crumbs. Drizzle the breadcrumb mixture with oil and mash with a fork until the oil is thoroughly incorporated.
Pat the fish dry with paper towels and season with salt and pepper. Working with one piece at a time, coat the fish lightly with the flour mixture; dip in the egg mixture; and dredge in the breadcrumbs, pressing to adhere. Transfer the coated fish to the prepared wire rack.
Bake until the crumbs are golden brown and the fish is cooked through, about 8 to 11 minutes.
Serve with tartar sauce and garnish with fresh parsley and lemon wedges, if desired.

Notes

The cooked fish will keep in the refrigerator for about 1-2 days. If you need to store the fish longer, you can freeze the leftovers for up to 1 month. It's important to note, though -- this oven fried fish is best when served warm from the oven. The crispy exterior tends to get soggy as it sits in the refrigerator.

Nutrition