Best 20 Crusted Fish Recipes

DIJON-CRUSTED FISH

Steps:

• Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

PANKO-CRUSTED FISH

Steps:

• Heat oil in large skillet over medium heat.
• Season fish with essence.
• Salt and pepper.
• Put flour in shallow dish. Set aside.
• Add eggs to milk in bowl and whisk to combine. Set aside.
• Place bread crumbs in 3rd shallow dish.
• Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
• Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.

UTOKIA'S PECAN COCONUT CRUSTED FISH

Steps:

• Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
• Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
• Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
• For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

GARLIC-CRUSTED COD FISH

Steps:

• Preheat oven to 400 degrees F.
• Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown.
• Remove pan from heat and add the bread crumbs, parsley, salt and pepper.
• Mix to moisten the crumbs and seasonings.
• Dredge each fish fillet in the beaten egg first.
• Then dredge each fish fillet into the crumb mixture.
• Place the coated fish fillets in an oiled roasting pan for the oven.
• Bake the fillets in the preheated oven for about 10 to 12 minutes, until the crust is golden brown. The fish inside should be flaky. Use a fork to make sure the fish flakes and is done.
• Serve with lemon wedges.

PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE

Steps:

• Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
• Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
• Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

PISTACHIO-CRUSTED FISH FILLETS

Steps:

• Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.

NUT-CRUSTED FRIED FISH

Steps:

• In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.

CORNMEAL-CRUSTED FISH FILLETS

Steps:

• Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.

SALT CRUSTED WHOLE FISH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
• In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
• Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
• Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
• Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
• Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.

CRUNCHY WASABI-CRUSTED FISH WITH RED-CABBAGE SLAW

Steps:

• Prepare fish:
• Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.
• Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
• Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
• Make slaw while fish bakes:
• Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.

HERB-CRUSTED FISH

Steps:

• Preheat oven to 400 degrees F.
• Place the bread crumbs in a shallow dish.
• On a cutting board place the herbs, garlic, lemon zest, and a little salt.
• Finely chop all together.
• Add the herb mixture to the bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
• Brush baking pan with oil.
• Place the fillets, crumb side up.
• Bake in oven for 12-15 minutes or until fish is done and flaky.

PANKO CRUSTED FISH STICKS WITH HERB DIPPING SAUCE

Steps:

• To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.
• 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
• 2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
• 3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

SESAME CRUSTED FISH

Steps:

• Marinate fish in the soy and sesame oil for 15 minutes.
• Drain and dust the fish in flour.
• Dip into the egg and then roll in the sesame seeds.
• Deep fry the pieces in 360 degree oil for 4 or 5 minutes. No longer -- the sesame seeds scorch easily and will be bitter.
• Make a simple dipping sauce with some soy sauce diluted with about a 50/50 ratio of water and some fresh grated ginger. Delicious!
• You may need to cook this in two batches so that the temperature of the oil doesn't plummet. The oil needs to maintain a constant 360 temperature if possible.

HERB-CRUSTED HALIBUT AKA "MOMMY'S FISH STICKS"

Steps:

• Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs.
• Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.

LEMON PEPPER PANKO CRUSTED FISH

Steps:

• 1. I found lemon pepper panko crumbs at Wal-Mart Superfoods.
• 2. Place flour in a plastic bag, add salt and pepper to your liking, about a 1/2 tsp each. Add fish filets and shake to coat.
• 3. Mix egg with water in a dish, roll fish filets in egg mixture. Then roll in Panko crumbs, potato flakes and Parmesan cheese that have been mixed and placed in another dish.
• 4. Repeat back into egg mixture and then into panko crumbs once more.
• 5. Put olive oil in a fry pan and heat on medium high. Fry fish on each side for about 3 minutes or until fish are a nice golden brown and crunchy.
• 6. Remove to a plate and serve with tartar sauce and lemon wedges.

PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE

Steps:

• 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside. 2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. 3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

PINE NUT-CRUSTED FISH

Steps:

• In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.
• Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.
• Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every 1/2 inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.
• Serving & menu ideas
• Serve something fresh and colorful on the side: Tomatoes & Onions with Mint (page 205), Broccoli Tomato Salad (page 204), or Broccoli Slaw (page 208).

PANKO-CRUSTED FISH SERVED OVER KALE

Steps:

• Preheat the oven to 375?F. Spray a small baking dish with cooking spray.
• In a small dish, whisk melted Earth Balance, lemon juice, garlic powder, and salt well. In a separate dish, make an even layer of panko breadcrumbs.
• Take one fish filet, and dip it in Earth Balance mixture. Flip the filet and dip again so both sides are covered.
• Press the skinless side of the filet into panko crumbs, then place the fish skin side down on prepared baking dish. Repeat with other filet, then sprinkle both with fresh parsley.
• Place baking dish into the oven and cook for 13 to 15 minutes.
• While that's cooking, start the salad. Lightly drizzle chopped.
• kale with extra-virgin olive oil, and massage kale with your hands. Keep massaging for one minute, and allow kale to sit for about three minutes.
• To make the dressing, mix Dijon, lemon juice, and 1/2 tablespoon extra-virgin olive oil. Add the dressing to kale and toss evenly.
• To serve, prepare a small bed of half the kale salad and place fish right on top. Enjoy immediately.

CORNMEAL-CRUSTED FISH STICKS

Steps:

• Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.
• Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
• In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.

SESAME-CRUSTED FISH

Steps:

• Preheat oven to 400 deg. F.
• Heat oil in a nonstick pan.
• Brush fillets with the egg whites and season with salt and pepper.
• Coat thickly on one side only with the sesame seeds.
• Saute in oil, seed side down, until golden brown.
• Place seed side up on a cornmeal sprinkled baking pan and bake at 400 deg. until done - this will depend on the thickness of your fillets, probably will take about 5 minutes.
• Or, you can just turn over and panfry until done.
• Note1: Chef recommended grouper or red snapper; I've made this also with tilapia.
• Note2: Baking is really handy if you are making a larger quantity - that way you can finish all the fillets at the same time.