Crispyovenfish Recipes

CRISPY OVEN FISH

Steps:

• Mix dressing, lemon juice and seasonings until well blended.
• Spread dressing mixture evenly onto both sides of fish, then coat both sides evenly with coating mix. Discard any remaining coating mix. Place in single layer in greased shallow baking pan.
• Bake at 375°F for 12 to 15 minutes or until fish flakes easily with fork.

CRISPY OVEN FRIES

Steps:

• Adjust oven rack to lowest position and heat oven to 450 degrees.
• Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rack and thoroughly blot fry with paper towels.
• Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaining oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat.
• Arrange in a single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve.

CRISPY FISH AND CHIPS

Steps:

• For the chips: Boil the potatoes in salted water for 10 minutes or until they just start to soften. Drain and allow to dry on a wire rack for 10-30 minutes.
• Heat a large pot of vegetable/canola oil until hot. Carefully add the potatoes in batches and fry until golden brown and crisp. Drain with a slotted spoon and place back onto the wire rack. Keep the chips in a warm oven while you fry the fish.
• For the fish: Combine the flours and salt in a large mixing bowl. Transfer half to a shallow dish / ziploc bag suitable for coating the fish. Whisk the beer or soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture then in the batter.
• Carefully lower the fish into the hot oil, one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
• Remove from the oil, drain on kitchen paper then serve with the chips and tartar sauce.

CRISPY OVEN FISH

Steps:

• Put milk in a shallow bowl.
• Combine potato chips, parmesan, and thyme in another shallow dish.
• Dip fish in milk, then coat with potato chip mixture.
• Sprinkle a greased baking dish with the bread crumbs.
• Put fish over crumbs; drizzle with butter.
• Bake, uncovered at 500* for 12 minutes, or until fish flakes easily with a fork.

BAKED PANKO-CRUSTED FISH FILLETS

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
• Cut the fish fillets into 6-ounce portions.
• Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
• In a wide bowl, combine the panko breadcrumbs and parsley.
• Put the flour in another wide, shallow bowl.
• In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
• Dip the fish fillets in the plain flour, coating each piece thoroughly.
• Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
• Arrange the crumb-coated fish on the prepared baking sheet.
• Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

CRISPY OVEN-FRIED FISH TACOS

Steps:

• Preheat oven to 450 degrees F. Set a wire rack on a baking sheet; coat with cooking spray.
• Place cereal flakes, breadcrumbs, 1/2 teaspoon pepper, garlic powder, paprika and 1/4 teaspoon salt in a food processor and process until finely ground. Transfer to a shallow dish.
• Place flour in a second shallow dish. Whisk egg whites and water together in a third shallow dish. Dredge each piece of fish in the flour, dip it in the egg white mixture and then coat on all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.
• Meanwhile, whisk oil, vinegar and the remaining 1/4 teaspoon each pepper and salt in a medium bowl. Add coleslaw mix and toss to coat.
• Divide the fish, coleslaw mix and avocado evenly among tortillas. Serve with pico de gallo, if desired.

CRISPY OVEN-FRIED FISH FILLETS

Steps:

• Preheat oven to 450 degrees F. Spray baking sheet with vegetable cooking spray.
• Dip fish into milk. Coat with flour and then dip in milk. Coat with crushed croutons.
• Place fish on baking sheet. Spray fish with vegetable cooking spray.
• Bake for 10 minutes or until fish is done. Serve with tartar sauce.