Crispy Baked Fish Fillets

Crispy Baked Fish Fillets created by Derf2440

A quick and easy recipe that I found in a magazine.

Ready In:
20mins
Serves:
Units:

ingredients

  • 2 tablespoons mayonnaise
  • 12 teaspoon italian seasoning
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 lb orange roughy fillet
  • 12 cup fine corn flake crumbs

directions

  • Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
  • Bake at 450º for 10 minutes or until fish flakes easily with a fork.
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RECIPE MADE WITH LOVE BY

@Lvs2Cook
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@Lvs2Cook
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"A quick and easy recipe that I found in a magazine."
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  1. Lynn S.
    Add sliced almonds into cereal mixture for extra crunchy fish!!!!
    Reply
  2. Delores T.
    I loved, loved this recipe! I used frozen pacific cod. I was looking for the additional (two) choices to brush over the filets; I liked them both, yet think I preferred the one w the oregano. Thank-you for this amazing recipe! Forgot to tap the 5 stars. *****
    Reply
  3. Domestic Diva
    I used this recipe to bake 6 Alaskan Pollock Fillets (1-1/2 pounds). I also used 8 tablespoon of mayonnaise, 1 teaspoon of Italian seasoning, plus a 1/4 teaspoon each of salt & pepper to coat both sides of the fish. I had a bit of the mayo mix leftover, so I think I next time I could decrease the amount of mayo and seasonings somewhat. I also used 4-1/2 cups of the cornflakes cereal (before crushing it) to coat the fish. I found I needed to bake the fish a bit longer, so I baked them for 20 minutes, and on a foil lined baking sheet which I sprayed with a non-stick cooking spray. The extra 10 minutes helped to brown up the coating on the fish. While the coating on the fish may not have been very crispy, the fish came out nice and flaky. Thank you Nancy for sharing this recipe. I made this the first Friday during Lent.
    Reply
  4. Derf2440
    Crispy Baked Fish Fillets Created by Derf2440
    Reply
  5. Derf2440
    Crispy Baked Fish Fillets Created by Derf2440
    Reply
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