This is an alternate way to prepare breaded fish that does not require frying in oil. I find this approach to make a more tasting, but maybe less crunchy fillet. However, the fillets will be more moist and tender. I like to use Panko, but really any unflavored breading will do, you just want it to be fine grain. The trick to getting the breading to stick is to start with fully thawed but cold fillets, dredge them thoroughly in flour to soak up any moister on the surface, coat them well with the egg wash, and then work the breading in.
Ingredients
- 1.5 lbs of fish fillets – white fish like walleye or cod
- 1 cup Panko – or other bread crumbs
- 0.25 cups Flour
- 2 TBL Mayonnaise
- 2 TBL Parsley – chopped
- 2 Eggs
- 1 tsp Cajun seasoning – can use Old Bay if you’re from Boston
- 1 Lemon – optional wedges for serving
Process
- Mise en Place – measure and prepare the ingredients prior to starting.
- Preheat oven to 425 F.
- Line baking sheet with foil or parchment paper and brush on Olive oil.
- In a flat bottom bowl, combine Panko and parsley.
- In another flat bottom bowl, put in flour
- In a third flat bottom bowl, whish eggs, Mayo, and Cajun seasoning
- Pat fillets dry with paper towel. Salt and pepper both sides.
- Dredge fillets through flour, thoroughly coating.
- Dunk fillets in egg mixture, covering completely. Try not to rub off flour.
- Drop into Panko mixture, pressing crumbs into fillets.
- Arrange fillets on baking sheet and bake for ~18 mins. If you have thin fillets, less time and more time for thicker cuts.
Note: if you want to breading to be more crisp, drizzle olive oil (just a little) on top of the fillets before putting into the oven.
