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Close up side shot of healthy oven fried fish with a side of green beans
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5 from 3 votes

Oven Fried Fish

Crispy on the outside and tender on the inside, this Oven Fried Fish tastes like a decadent deep-fried meal -- and it's ready for the table in less than 30 minutes!
Course Dinner
Cuisine American
Keyword crunchy oven fried fish, oven fried fish
Prep Time 20 minutes
Cook Time 8 minutes
0 minutes
Total Time 28 minutes
Servings 4 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 black pepper
  • ¼ cup mayonnaise
  • 2 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
  • Salt and 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 oven to 450 degrees 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 fish dry with paper towels and season with salt and pepper. Working with one piece at a time, coat the fish lightly with flour mixture; dip in egg mixture; and dredge in breadcrumbs, pressing to adhere. Transfer to prepared wire rack and bake until crumbs are golden and fish is cooked through, 8-11 minutes.
  • Serve with tartar sauce and garnish with fresh parsley and lemon wedges, if desired.

Notes

  • I love the combination of the plain breadcrumbs and Corn Flake crumbs, because the Corn Flakes add extra crunch and flavor that you can't get from the breadcrumbs alone. I prefer the finer texture of regular breadcrumbs here, but you can substitute with Panko breadcrumbs if that's all that you have.
  • Instead of the breadcrumbs, add extra flavor to the breading mixture by using finely crushed Ritz crackers with the Corn Flakes.
  • For a special touch, add a couple of tablespoons of grated Parmesan cheese to the breading mixture.
  • This is a mild fish. If you prefer some kick, you can add a dash of cayenne to the breading.
  • Turn this recipe into fish sticks by cutting the fish into strips before breading and baking.

Nutrition

Serving: 1/4 of the recipe (not including optional tartar sauce) | Calories: 513kcal | Carbohydrates: 41g | Protein: 38g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 672mg | Potassium: 809mg | Fiber: 2g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 11mg