These Oven-Baked CRISPY Fish Fillets are what delicious and healthy food is all about. We´re talking a light crispy texture on the outside, perfectly tender fish in the inside and a ton of great flavors. But the best part? No frying and no oil. Everything done in the trusty oven with absolutely no fuss.
To make this recipe I used cod fillets I bought frozen and thawed out. But you can also use fresh cod here, as well as any other type of firm white fish. Either way, try to use thicker fish fillets. This will allow enough time for the crust to crisp without overcooking the fish.
I didn´t use any oil in this recipe, but I did lightly spray the fish fillets with nonstick cooking spray. This really helps the crust get that light crispy texture, as well as add another layer of flavor. I used an extra virgin olive oil spray, but you can use any type you like.
TIPS & TRICKS to Make this Recipe: To bake the fish fillets, I used a baking pan with a steel rack. This allows the air to flow underneath while baking. To evenly crisp the fish all around. If you use a regular baking pan, make sure it´s nonstick and just flip the fish halfway through. Either way, do not add parchment or foil paper underneath, this will make the crust soggy.
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Watch the Video Below on How to Make Oven-Baked CRISPY Fish Fillets
¨Better than Fried¨ Oven-Baked CRISPY Fish Fillets
- 4 cod fillets 7 oz / 200 grams each
- 1/2 cup all purpose flour 60 grams
- 2 eggs
- 1/2 cup plain bread crumbs 60 grams
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 tsp garlic powder 1.5 grams
- 1 tsp dried parsley 1 gram
- 1/2 tsp dried thyme .5 grams
- 1 lemon
- non stick cooking spray
- handful fresh parsley
- pinch sea salt
- dash black pepper
Preheat your oven, bake option (bottom heat), 450 F / 230 C
In the meantime, add the flour into a shallow bowl, crack the eggs into a separate shallow bowl, season with sea salt & black pepper and whisk together, add the plain bread crumbs into a third shallow bowl, along with the sweet smoked Spanish paprika, garlic powder, dried parsley and dried thyme, season with sea salt and mix together
Add the cod fillets over paper towels and pat completely dry, then season with sea salt & black pepper
Coat each cod fillet, first in the flour, then the egg wash and finally into the breadcrumbs, making sure they´re fully coated at each stage
Add the cod fillets over a nonstick baking pan or a baking pan with a steel rack, all in a single layer, lightly spray the fillets all over with nonstick cooking spray (not in the bottom)
Add into the preheated oven, between 20 to 25 minutes or until the fish is cooked through and lightly crisp in the outside
Transfer into serving dishes, garnish with lemon wedges and chopped fresh parsley, enjoy!
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Order from this link)
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