Oven- Fried Fish Fillets
Instructions:
This is a retro recipe that lives on because it’s both easy
and tasty. You can also use thin flatfish fillets here; just be
careful handling them (they’ll cook in about half the
time.)
About 11/2 pounds thick fish fillets
1 1/2 cups milk, buttermilk, or yogurt
Bread crumbs, preferably fresh , for dredging
Salt and freshly ground black pepper
3 tablespoons melted butter or extra virgin olive oil
Lemon wedges for serving
MAKES: 4 servings
TIME: 25 minutes
- Soak the fillets in the milk while you heat the oven to 450 F. Put the bread crumbs on a plate and sprinkle with salt and pepper.
- When the oven is hot, pull the fish from the milk and let it drain a bit. Dredge the still-wet fish in the bread crumbs, patting them to make sure they adhere. Drizzle a little of the butter or oil over the bottom of a 9 13- inch baking pan or large rimmed baking sheet, then lay the fillets in the pan. Drizzle with the remaining butter or oil.
- Bake near the top of the oven for 8 to 15 minutes, depending on the thickness; the fish will be crisp on the outside and tender and opaque when done. Serve immediately, with lemon wedges.
- Oven-”Fried” Fish Sticks or Nuggets.
- Cut the fillets into finger-length rectangles or squares of relatively equal size. Proceed with the recipe, reducing the cooking time by about half.