Monday, February 13, 2012

Oven "Fried" Fish

Scott recently told me that I shouldn't make fish anymore for dinner. He keeps thinking there's no flavor to the recipes I've been doing lately. This recipe definitely turned that thought around! The crust was just awesome and just kept the fish so juicy! Panko bread crumbs are the only ones I'm going to use from now on!!

Oven "Fried" Fish-Adapted from Health Magazine
Total Time: 15 Minutes
Serves 4

  • 1 1/2 pounds thick white fish fillets (cod or catfish)
  • 1 1/2 cups low-fat buttermilk
  • 3 tablespoons olive oil
  • 2 cups panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Preheat oven to 450 degrees. Soak fillets in buttermilk. Coat bottom of a 13x9 inch baking ban with 1 tablespoon olive oil; set aside. Put panko on a plate; add salt and pepper, and mix well to combine.

When oven is hot, pull fish from buttermilk; let it drain. Dredge still-wet fish in panko, patting to make sure panko adheres, then lay fillets in the prepared pan; drizzle with remaining 2 tablespoons oil.

Bake fish in top third of oven for 8-15 minutes, depending on thickness of the fish; it will be crisp and golden on the outside and tender and opaque inside when done.
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