Best 3 Oven Fried Fish From Cooks Illustrated Recipes

Indulge in the crispy delight of Oven-Fried Fish, a healthier alternative to traditional deep-frying. This collection of recipes from Cook's Illustrated offers a variety of options to tantalize your taste buds. From classic Southern-style fried catfish to a healthier baked version, these recipes cater to different preferences and dietary needs. Discover the secret to achieving a golden-brown crust and flaky fish without the guilt of deep-frying. Whether you're a seasoned cook or a beginner, these recipes provide step-by-step instructions and expert tips to ensure perfect results every time. Get ready to enjoy a crispy, flavorful fish dish that's perfect for a weeknight dinner or a special occasion.

Here are our top 3 tried and tested recipes!

OVEN-FRIED FISH

Oven-Fried Fish image

When you're looking for a fast, flavorful meal, look no further than fish! Parmesan cheese and special seasonings add a bit of an Italian flair to these fillets. Not only is this recipe low in fat, it's delicious as well. So it's sure to please everyone in the family.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds cod or haddock, cut into 3/4-inch pieces
2 tablespoons butter
1/2 cup crushed wheat crackers or seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon Italian seasoning

Steps:

Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.

Nutrition Facts : Calories 261 calories, Fat 9g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 753mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

BAKED FISH AND CHIPS

Baked Fish and Chips image

Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We've paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.

Provided by Melissa Clark

Categories dinner, finger foods, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/2 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish, more to taste
1 tablespoon chopped dill
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
Pinch fine sea salt
Black pepper, as needed
6 tablespoons extra-virgin olive oil, more as needed
1 1/3 cups panko bread crumbs
1 1/2 teaspoons minced thyme
1 large garlic clove, grated on a microplane or minced
1 teaspoon black pepper, more as needed
1/4 cup Dijon mustard
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 pounds skinless hake, cod or other white fish fillets, cut into 1-inch-thick strips
1 1/2 teaspoons kosher salt, more as needed
1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks

Steps:

Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven's top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

Nutrition Facts : @context http, Calories 917, UnsaturatedFat 39 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 2 grams, TransFat 0 grams

OVEN FRIED FISH FROM COOKS ILLUSTRATED

Oven Fried Fish from Cooks Illustrated image

Make and share this Oven Fried Fish from Cooks Illustrated recipe from Food.com.

Provided by sav_lee

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 -6 slices white bread, slightly stale is best
2 tablespoons unsalted butter, melted
salt and pepper
2 tablespoons fresh minced parsley
1 small shallot, finely minced
2/3 cup approximately all-purpose flour
2 large eggs
3 tablespoons mayonnaise
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 1/4 lbs white fish, at least 1 in. thick cut into 4 pieces (Cod or haddock is recommended)

Steps:

heat oven to 350 degrees.
pulse bread, butter, 1/4 tsp salt and 1/4 tsp pepper in a food processor until coarsely ground.
spread on a rimmed baking sheet and bake until golden brown, stirring occasionally, about 15 minutes.
remove and cool crumbs, toss with parsley and shallots, place in a pie plate.
increase oven temp to 450 degrees.
blend eggs, Mayo., paprika, Cayenne, 1/4 tsp pepper and 5 tbsp of flour in a second pie plate.
put remaining flour in a third pie plate.
spray wire rack with cooking spray and place in a rimmed baking sheet.
dry fish well and sprinkle with salt and pepper.
dredge first in flour, then egg mixture, then crumbs pressing into crumbs so that a nice thick layer sticks to the fish.
place on wire rack and repeat with remaining fish.
bake 18 - 20 minutes,or until internal temperature is 140 degrees.

Nutrition Facts : Calories 277.5, Fat 13, SaturatedFat 5.2, Cholesterol 123.9, Sodium 286.5, Carbohydrate 32.4, Fiber 1.4, Sugar 2.1, Protein 7.6

Tips:

Use a paper towel to pat the fish fillets dry before dredging them in the flour mixture. This will help the coating adhere to the fish and prevent it from becoming soggy.
Make sure the oil is hot before adding the fish fillets. This will help to create a crispy crust and prevent the fish from sticking to the pan.
Do not overcrowd the pan when frying the fish fillets. This will prevent them from cooking evenly and becoming soggy.
Cook the fish fillets for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature of the fish should be 145 degrees Fahrenheit.
Serve the oven-fried fish fillets immediately with your favorite sides, such as tartar sauce, coleslaw, or French fries.

Conclusion:

Oven-fried fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following the tips above, you can ensure that your oven-fried fish fillets turn out crispy, flavorful, and cooked to perfection.