Oven "fried" Fish

"The other day, my husband was asking for fish and chips but with my high cholesterol, I have to avoid things like that. I found in a magazine at the doctor's office this recipe for oven fried fish, which is nice and crispy like the deep fried kind but without all the fat. This is excellent served with evelyn/athens' Spicy Oven Fries and your favourite cole slaw recipe."
photo by loof751 photo by loof751
photo by loof751
photo by Lavender Lynn photo by Lavender Lynn
photo by Outta Here photo by Outta Here
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
Ready In:




  • 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

  1. This may sound silly but are you putting the fish on the stove rack or the rack on the sheet pan.
  2. I made this tonight. Loved it. But it was a little powdery. Could i cut the flour in half or substitute it?
  3. Can I use regular milk instead of buttermilk in the oven grid fish recipe?


  1. This recipe set off my fire alarms, but it came out pretty good :) just be careful when cooking with such a high temp, I would open a window or two.
  2. Too doughy
  3. Using this recipe was very easy and quick. I used Whiting and Tilapia fish. I was amazed by the taste. My side dish was riced cauliflower mixed broccoli florets vegetables.
  4. 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.
  5. Delicious! I made these to go in Asian fish tacos and they turned out great just as written!! Definitely a keeper!


  1. This dish was awesome. Everyone loved it especially since I did the substitution of the buttermilk with milk and lemon juice, FABULOUS!! I am making it again today with some mash potatoes and seasoned broccoli and carrots.
  2. 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!!!!!
  3. 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!


<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>
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