Crusted Baked Fish With Aioli Recipes

CORN FLAKE-CRUSTED HALIBUT

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Line a baking dish with parchment paper.
• Combine crushed corn flakes, dill, cayenne pepper, salt, and ground black pepper in a large shallow bowl.
• Brush halibut with mayonnaise to evenly coat on all sides.
• Gently press the coated halibut fillets into the cornflake mixture to coat all sides; shake off any excess. Transfer breaded halibut fillets to the prepared baking dish.
• Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

CRUNCHY PANKO FISH STICKS WITH QUICK LEMON-HERB AIOLI

Steps:

• In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
• Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
• Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
• Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.

BAKED CORNMEAL CRUSTED SHRIMP WITH LIGHT LEMON AIOLI

Steps:

• Preheat oven to 475 degrees.
• Line a baking sheet with parchment paper or foil and spray with cooking spray.
• Get out 3 shallow dishes, I like to use pie plates.
• In the first dish combine the flour salt and pepper.
• In the second dish whisk the two egg whites together with a teaspoon or two of water.
• In the third dish combine the cornmeal, salt, garlic and onion powder, paprika and cayenne.
• Working in batches dredge the shrimp in the flour mixture.
• Shake off any excess flour, then dip them into the egg whites and then coat them in the cornmeal mixture.
• Shake off any excess cornmeal before placing them on the prepared baking sheet.
• Spray the tops lightly with cooking spray or drizzle with a little olive oil.
• Place the shrimp on the middle rack of the oven and bake for 10-12 minutes or until crisp and golden.
• Remove from the oven and sprinkle with salt and pepper.
• In a small bowl whisk together all of the ingredients until smooth.
• Cover and refrigerate until ready to serve.

POTATO CHIP-CRUSTED FISH FILLETS WITH LEMON-GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat oven to 450 F. Pat fish fillets dry with a paper towel.
• In a small bowl, combine mayonnaise, lemon juice, garlic, and black pepper thoroughly. Refrigerate for 30 minutes while preparing and baking fish.
• Combine garlic powder, paprika, crushed potato chips, and breadcrumbs in a shallow bowl. Put beaten egg in a separate shallow bowl.
• Dip a fish fillet into beaten egg on both sides, and shake off excess. Dip it in potato chip mixture on both sides and again shake off extra. Place fillet on a prepared baking sheet. Repeat with remaining fillets.
• Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Serve immediately with lemon-garlic aioli on side.

POTATO CHIP-CRUSTED FISH FILLETS

Steps:

• Preheat oven to 450 °F.
• Use a paper towel to lightly pat 2 pounds of fish fillets until dry.
• In a small bowl, whisk ¾ cup mayonnaise, 1 tablespoon of lemon juice, 2 cloves of minced garlic and ¼ teaspoon of black pepper until well combined.
• Refrigerate for 25-30 minutes to chill.
• In a shallow bowl, mix ½ teaspoon of garlic powder, ½ teaspoon of paprika, 1 cup of crushed potato chips and ¾ cup of bread crumbs until combined.
• In a separate, shallow bowl, beat 2 eggs.
• Working in batches, dip the fish fillet, into the beaten egg and coating both sides then left and shake off any excess.
• Then, dip the fillet into the bread crumb mix and coat both sides. Shake off any excess. Transfer to a lined baking sheet and continue with the remaining fish fillets.
• Bake in the preheated oven for about 10-15 minutes until fish flakes easily.
• Serve hot with the prepared aioli on the side.

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.

CHEF

Steps:

• 1 Preheat oven to 375°F. 2 Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil. 3 Brush fish fillets lightly with melted butter or olive oil. 4 In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet. 5 Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.

PECAN-CRUSTED BAKED SALMON WITH LEMON-DILL AIOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.
• Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.
• Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.
• Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

CRUSTED BAKED FISH WITH AIOLI

Steps:

• Heat oven to 400ºF.
• Place fish on baking sheet sprayed with cooking spray; brush with half the dressing. Mix remaining dressing, cracker crumbs, basil, garlic and pepper; sprinkle over fish.
• Bake 10 to 12 min. or until fish flakes easily with fork. Meanwhile, mix mayo, seafood seasoning, lemon zest and juice until blended.
• Serve fish with mayo mixture.

CORN-FLAKE CRUSTED FISH FILLETS WITH CHILE-CILANTRO AIOLI

Steps:

• Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
• To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
• Heat oil in a large skillet (non-stick works best) over medium-high heat.
• Dip fillets in milk mixture and then dredge in cornflake mixture.
• Add to pan and cook 4 minutes per side or until fish flakes easily.
• Garnish with lemon wedges and serve with aioli.