Crispy Oven Fried Fish
This Crispy Oven Fried Fish delivers a golden, crunchy coating with tender, flaky fish inside—without deep frying. Baked at a high temperature with simple pantry ingredients, it’s an easy, healthier comfort-food dinner the whole family will love.
Ingredients
- Main Ingredients
- 1½ pounds white fish fillets cod, haddock, pollock, or tilapia
- 2 large eggs
- Seasonings Sauces, or Flavor Base
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Optional: 1 teaspoon Old Bay or Cajun seasoning
- Pantry Staples
- 1½ cups panko breadcrumbs
- 3 tablespoons olive oil or melted butter
- Cooking spray or parchment paper
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease.
- Pat fish fillets completely dry with paper towels and season lightly with salt and pepper.
- Set up a breading station:
- Bowl 1: whisk eggs
- Bowl 2: mix panko, paprika, garlic powder, remaining salt, pepper, optional seasoning, and olive oil or butter
- Dip each fish fillet into egg, letting excess drip off.
- Press fish firmly into breadcrumb mixture to coat evenly.
- Place coated fish on prepared baking sheet, leaving space between pieces.
- Lightly spray tops with cooking spray.
- Bake for 15–18 minutes, flipping once halfway, until golden and crisp.
- Optional: Broil 1–2 minutes at the end for extra browning.
- Rest 2–3 minutes before serving.
Notes
- Drying the fish thoroughly is key to crisp breading.
- Use panko for the best crunch—regular breadcrumbs won’t crisp as well.
- Avoid overcrowding the pan to prevent steaming.