81 Reviews of Yummy Crispy Baked Fish

From: Thorsten

On Mar 20, 2006

Absolute outstanding. Within two days I have made it twice. I'm so glad to have made this easy to make, healthy and so deeeelish fish recipe. I have used catfish and tilapia and it was great. The breading is very easy to made and because only "dry" ingredients are used you can make in advance. I love the taste of mustard and the milk mixture gives just the right amount of mustard flavour without overpowering the other flavours. Because I like it spicy, I have added a little more of cayenne pepper and it was fantastic. Love the taste of the breading and the texture of it. In opposite to pan seared fish it remains dry and is not soaked with oil. You can use any of your favorite dips with this fish too, try you favorite salsa or dip. Or maybe try a little dijon mustard with the fish to support this flavour. The fish is easy to make and it really needs not more than 4 minutes from each side. The second time I have made this recipe I cut the fillet into smaller pieces to have more of the breading and the outcome was a fantastic finger food. I tried the leftovers cold and still was so good that I have had it with mustard and salad as a sandwich. Thank you so much Hope for this wonderful recipe. It opens so many possibilities of variations that 5 stars are sure not enough. I will make it now very often.

From: justcallmetoni

On Mar 12, 2006

Delicious. I used skim milk so my coating was not quite as thick as intended. Nonetheless, it was certainly enough to get the cornmeal to adhere in a nice crispy crust. One could add a tablespoon of non-fat plain yogurt if you wanted it thicker. What really makes this stand out is the wonderful blend of spices in the coating. Well balanced and flavorful - really brought my plain piece of flounder to life. Thank's Mama.

From: Marsha D.

On May 30, 2006

This is more than a 5* recipe in our opinion! Its fabulous!! I used cod fish and I did sub the brown mustard with dijon mustard and a taste of brown sugar.(this is what I had on hand) and I spray my baking dish with Pam and I used 2Tbs. of butter and let it melt in my baking dish than added the fish and baked it 20 minutes at 375'. DH and I both really enjoyed this recipe. Its a favorite that I will be making again and again. Thank you so much for sharing this great recipe.

From: rosewater

On Mar 28, 2006

What a great recipe! And your instructions are spot-on. I cut my tilapia into smaller pieces and this made great nugget-style fish. The coating is flavorful, not greasy at all and is well-seasoned. You know, I might try the method to make chicken nuggets... Thank you for sharing!

From: ChefDebs

On Mar 15, 2006

O.K all you lovers of crispy deep fried fish, I myself am one...loved, loved, loved this recipe, I used tilapia, and just because I had something else baking in the oven at 400 * I lightly poured some canola oil in the baking pan and turned the fish after 10 mins to the other side, instead of broiling..this was an incredible substitute for deep fried fish..and soooooo much more healthy..this is now the way I will do it each and every time..A Big Thanks for this recipe..the blend of spices was perfection.we loved this....can you tell we kinda liked this..LOL

From: bayousong

On Apr 27, 2006

Five stars are not enough for this dish. I usually do not like broiled fish; but, this is an outstanding recipe. I made it using drum cut into sticks the first night. The next night (we never serve the same thing this often) I served it to friends as an appetizer and cut it into nuggets. I served it with dips and it is great either way. I love fried fish and this is just as good without all the grease. Thank you so much for posting. We will make this often.

From: Buckstop319

On Sep 2, 2006

This is a very good recipe for baked fish. You almost think you are eating your favorite fried. The only reason I rated it 4 stars is because I guess we like the grease of fried better. Also, we used King fish. It was a little dry but that could be because King is dry. Thank you for a baked fish recipe that we like.

From: Chef #223504

On Aug 8, 2006

Answered prayers! I have been looking for a crunchy alternative to frying for my beloved fish nights and this was perfect. I used egg white and corn meal instead of milk but, man oh man, the crunch was there and I can live with that rather than just not frying my fish at all for calories sake! Can't thank you enough...I guess that's what Mama's are for.

From: Evie*

On Jul 10, 2006

Loved the spice mix in this tasty dish, my milk mixture was also very runny and will try the other suggestion about using yogurt or sour cream. I used Gurnard fillets. Thanks for haring.

From: ChipotleChick

On Mar 19, 2007

I made this last night for dinner using some cod. While my husband and I thought it was ok, my friend said it was some of the best fish she's ever had. I think I made a mistake in following one of the reviewer's tips and lessening the seasonings...it had a major impact on the flavor of the crust and when I make it again I certainly won't skimp out on that. I'm sure if I had used all the seasonings it would have tasted a lot better. Thanks for the recipe!