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Crunchy Oven-Fried Fish

Submitted by: JustRightMenus


The recipes in this cookbook (Quick, Healthy, and Delicious Cooking) are true to the title, I have found. There's some real gems in here.

Note: this is a recipe that's easily removed from the menu. If your plans change, you can drop this from the menu w/o having to worry about what you'll do with the ingredients; they can all be kept for future use (but if the meat is already defrosted in the fridge, you can only keep it there for 2-3 days).

Servings: 4

Categories: Easily removed from the menu, easy, fish, healthy, quick, seafood

From the kitchen of:

From Better Homes and Gardens: Quick, Healthy, and Delicious Cooking (Published 1993 by Meredith Corporation)


1 lb. white fish fillets, 1/2" thick (for ex. orange roughy)



1/4 c flour

1/4 tsp salt

1/4 tsp lemon pepper


1 egg white



1/4 c dry bread crumbs

1/4 c cornmeal

1 1/2 tsp finely shredded lemon peel

1/2 tsp dried basil, crushed



Cut fish into serving-size pieces.

In a shallow dish, comgine flour, salt, and lemon pepper (group one); set aside.

Bet egg white until frothy.

Combine bread crumbs, cornmeal, lemon peel, and basil (group two).

Dip top of fish fillets into flour mixture, shaking off any excess. Then dip into egg white, then coat with bread crumb mixture.

Spray a shallow baking pan with nonstick spray coating, and place fillets coating side up, tucking under any thin edges.

Bake at 450 degrees for 6 to 12 minutes or until fish flakes easily with a fork.