Crispy Oven-Fried Cod Fish

"There is nothing fancy about this but if your looking for a crispy coating without any deep-frying this is about as good as it gets, If your skillet is not large enough to hold all of the fish, then transfer to a baking sheet that has been coated with oil, only dry breadcrumbs or the coating will not adhere to the fish --- cooking time is for oven only, if desired any large fish fillet can be replaced for the cod, all seasoning my be adjusted to taste"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Chef Daday photo by Chef Daday
photo by Amber F. photo by Amber F.
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
Ready In:
16mins
Ingredients:
9
Serves:
6
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ingredients

  • 1 12 cups dry breadcrumbs
  • 1 12 cups yellow cornmeal
  • 2 12 teaspoons seasoning salt
  • 1 12 teaspoons lemon pepper (or use 1 teaspoon black pepper or to taste)
  • 1 12 teaspoons garlic powder (garlic lovers increase to 2 teaspoons if desired)
  • 12 teaspoon cayenne pepper (more or less if desired)
  • 6 (6 ounce) cod fish fillets (about 3/4-inch thick)
  • 3 large eggs, slightly beaten
  • 6 -7 tablespoons vegetable oil (more or less as needed)
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directions

  • Preheat oven to 475 degrees (set oven rack to second-lowest position).
  • In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl).
  • In a shallow bowl slightly beat the eggs.
  • Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate.
  • Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking.
  • Fry the fish until the undersides are golden brown (about 1 minute).
  • Turn over and add in another 3-4 tablespoons oil; cook another 1 minute more.
  • Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.

Questions & Replies

  1. How long should I cook this in an air fryer?
     
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Reviews

  1. I made this for dinner, with thick Costco cod planks. It was very good. I skipped the panfrying step and baked it at 400 for 20 minutes. I also added about 1/4 cup of Parmesan cheese to the breading.
     
  2. This is a great way to have fish.I scaled the recipe down to 3 fillets.Like alot of others,I didn't pan fry this at all.I baked it in a 375F oven for about 25 minutes. This coating would be nice on chicken too.
     
  3. The fish had great texture - a nice crispy outer layer. However, this had little to no taste. I couldn't taste any of the herbs, aside from the cayenne, which I found disappointing. I had hoped for a subtle lemon flavour, due to the lemon pepper. If I were to make this again, I would greatly increase the amount of herbs and decrease the amount of breadcrumbs and cornmeal.
     
  4. This recipe was great in concept and I will definitely make it again, but I will be making a few changes. <br/><br/>1. In the ingredient list, it should specify whether store-bought seasoned breadcrumbs should be used. I always make my own breadcrumbs and if "seasoned breadcrumbs" were listed on the recipe, I would have known to adjust the seasoning accordingly. Since I wasn't sure, and I didn't want to end up way over-seasoning, I kept the salt content the same. As a result, my fish was grossly under-seasoned; almost bland.<br/><br/>2. I like the texture that the corn meal adds, but dipping it twice makes for too thick of a coating. In my opinion, a simple dredge in flour, then egg, then dry mix would work just fine and work better with the fish. <br/><br/>3. Like other reviewers have mentioned, I will skip the pan frying step next time as well. I don't think it's necessary and I think it will crisp nicely in the oven.
     
  5. Great recipe! Here's my twist: use a coating made up of the crushed remnants of crackers like Triscuits, Ritz, Wheat Thins, Rye Krisp, Cheese Nibs, etc. There's always some breakage in the box, so I dump that, and the remaining "duff," into a covered container for later use. The various crackers' seasonings combine to form a tasty source for "breading" all kinds of things, and can be processed further in a blender or food processor as needed. It's a great substitute wherever bread crumbs are called for, does away with the need to add any salt, and worked well with the yogurt coating I used to replace the milk and eggs in this recipe. And yes, I omitted the frying step, too, as I must at my age.
     
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Tweaks

  1. Didn't have cod so used some halibut that was in the freezer. Doesn't mention in the recipe but after thawing fish I patted it as dry as I could with paper towel. (I'm guessing that is not a discovery but more of a given most cooks do with fish.) The egg bath and breading stick better as a result.
     
  2. I did tweak this recipe to my taste, this is what I did. I crushed together a small handful of Lays sour cream and onion potato chips, a few Pringles jalapeno chips, 4 Ritz crackers, 1/4 cup cornmeal, a dash of M. Dash Garlic and Onion seasoning. With this, I did not need any additional seasonings and I only used 2 tablespoons of oil. I heated my cast iron pan with the oil then the fish and put into the oven and baked for 20 minutes. They turned out great! If you love potato chip crusted fish, this is the way to go!
     
  3. It was very tasty, but I didn't care for the corn meal. I think next time I will substitute flour in place of the corn meal. I would coat the fish in the flour first, then egg, then finally the breadcrumbs with all of the seasonings.
     
  4. David made this for our family tonight, and the kids loved it! They came back for 2nds, 3rds, 4ths...and they even loved it on lettuce wraps with lots of fresh veggie toppings! Just a few NOTES based on our tastes/dietary needs: David cooked the fish up New Orleans' style with Tony Chachere's Fish Fry instead of seasoning salt. He substituted 6 egg whites + about 1/2 cup fat-free milk for the 3 whole eggs to lower cholesterol and fat. The cod's pkg directions said it was better not to thaw the fish, and using it semi-frozen helped the breading to adhere better. Our fillets were thicker than recommended, so he cut them in half horizontally. (Use a SHARP knife!) Finally, David skipped the pan-frying and baked the fillets for 6 mins on each side (flipping carefully!). This was a HUGE hit tonight, and we will most definitely be making this one again. Thanks for posting KITTENCAL! :-)
     

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