Community Pick
Oven "fried" Fish
photo by loof751
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 (6 ounce) tilapia fillets
- 1 egg white
- 1⁄2 cup buttermilk
- 1⁄2 cup all-purpose flour
- 1⁄2 cup dried breadcrumbs
- 2 teaspoons paprika
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon vegetable oil
directions
- Position rack on top shelf in oven.
- Preheat oven to 500 degrees F.
- Line a rimmed baking sheet with foil and set a wire rack on top.
- Lightly spray or brush rack with vegetable oil.
- Pat fish dry with paper towels.
- Slice fillets in half lengthwise to form long pieces.
- In a pie plate or wide shallow dish, whisk egg white with buttermilk.
- In another dish, stir flour with bread crumbs, paprika, cayenne and salt.
- Working with 1 piece of fish at a time, lightly coat with flour mixture.
- Shake off excess flour, then dip into buttermilk mixture.
- Turn to evenly coat.
- Shake off excess liquid.
- Coat fish in flour mixture again.
- Shake off excess coating, then place on rack.
- Repeat with remaining fish, 1 piece at a time.
- Discard any remaining buttermilk or flour mixtures.
- Lightly spray fish with oil or, using a brush, lightly dab about 1 tbsp oil as evenly as possible over coating.
- Do not skip this step -- it is essential for crispy fish.
- Bake on top rack of preheated oven until coating is crisp and golden, 12 to 15 minutes.
- Do not turn.
Questions & Replies
Reviews
-
Delicious and crispy! I used 5 whiting fillets cut in half length wise. I used two egg whites and extra flour/breadcrumb mix since I had 32 oz total of fish. I didn't have cayenne pepper but I used Mrs.Dash Onion & Herb along with sea salt and paprika. I was nervous to cook at such a high temperature but they turn out crisp on the outside, perfectly flaky and not at all dry on the inside. They baked for 13mins.
see 24 more reviews
Tweaks
-
This is really delish! I did make some changes as I had to utilize things I had on hand. I used milk instead of buttermilk, and two egg whites and about 1/4 tsp of baking powder in the egg/milk combo. I let that sit for about 5 mins before starting the dredging. I just used about 1/2 tsp of paprika and then about 1 1/2 tsp of Tony Cachere's "Spice n Herbs". I think if you have folks who like "hot spicy" then you could use Tony Cachere's Cajun spices instead of the one I used. I also added about 1/4 - 1/3 cup of grated parmesan to the flour/bread crumb mix. I cut the flour down to 1/4 cup and substituted crushed (still small and chunky pieces) of saltine crackers. I think it's important to lightly coat with veggie oil too (as the author says to do). I got raves from the family.. preeteens to grandma:) deeeelicious!!!!!
-
I changed a lot - but this recipe still is a SOLID 5!!! I halved it - and used chicken cutlets - used cornflake crumbs instead of bread crumbs - but the cook time and the taste were right on - I did the chicken cutlets for 15 minutes at 500 - REALLY thought it was too long/high on the top shelf - but was PERFECT!! Did some brown rice (my staple) and some asparagus and some fruit salsa - This was an EXCELLENT meal - and HEALTHY also!!! THANKS again for posting!
RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>