Crusty Oven-Fried Fish

"The fish in this recipe is actually fried in oil in the oven - it is not a low-fat alternative! The flavour and crunch are perfect. The recipe came from the March 08 copy of recipes+ magazine."
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:




  • Preheat oven to 180 degrees Celsius.
  • Combine breadcrumbs, Parmesan and oregano on a large plate, and place flour and egg in separate bowls.
  • Dip fish, one piece at a time, into flour; shake off excess. Then dip into egg to coat lightly, and coat well with breadcrumb mixture. Repeat with other pieces of fish.
  • Place fish on a plate, cover with plastic wrap, and chill for 15 minutes.
  • While fish is chilling, place oil in a large roasting pan in oven and heat until a cube of bread turns golden brown in 20 seconds.
  • Carefully place fish into hot oil in pan in oven. Cook for approximately 3 minutes, then turn fish carefully. Cook further 3-4 minutes until golden brown.
  • Remove pan from oven and transfer fish to paper towel to drain.
  • Serve with a salad and lemon wedges.

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  1. DELICIOUS-I loved the flavor w/ the parm and oregano!!! I cheated, too, because at the last minute it was just going to be girls for dinner. I lined a bake sheet w/ foil and included a rack which I sprayed w/ oil, followed recipe and then sprayed fish with oil. Baked at 500F on top rack for 6 minutes. (Next time I will try the full fry method because my Dad loves fried fish but I hate to fry on the stove-top!) Thank you, Bungy, for a great recipe! Made for Fall PAC 2008.
  2. Delicious! I cheated a little and didn't oven-fry the fish, I just used cooking spray and it worked perfectly. The flavour was outstanding, the parmesan cheese and oregano was very yummy with the fish. Thank you Bungy for posting the recipe.


I live in Melbourne, Australia. I started to explore cooking when I was about 8 and have slowly grown into really loving new recipes. My favourite cookbook is Cookery the Australian Way, which I used in high school cooking and which has almost every meal that I grew up with in a bomb-proof recipe.
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