Easy Crispy Oven Baked Fish Recipe (20 min recipe)

This crispy oven baked fish is topped with a delicious golden brown panko coating for a quick and easy midweek dinner. If you don’t like fish, this is the recipe for you. For those who do as well.

Choose your favorite mild white fish with a sauce or seasoning.

Panko crumbs are extremely crispy, which makes them an excellent choice for breaded baked fish. However, there is one flaw. Even after baking, they stay pale. This is due to the fact that baking fish takes such little time.

The first trick in this recipe is to toast the bread crumbs before applying the coating to the fish. I like to toast them in a stovetop pan. The method of toasting in the oven is also acceptable. Both will aid in the creation of a golden brown crispy fish topping.

The second trick is the thin layer of mayonnaise mixture that seals is moisture, adds flavor and helps the panko crumbs stick to the fish.

The recipe is super easy to make

• In a pan with a little butter and pepper, toast the bread crumbs.
• Using a pastry brush, apply a thin layer of seasoned mayonnaise to the fish fillets.
• Toss the toasted crumbs with the fish.
• Preheat the oven to 350°F and bake the fish for 7-10 minutes. Serve with lemon wedges or a dipping sauce of your choice.

Alternative Video Recipes: Homemade Oven Baked Fish Sticks

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What to serve with the crispy oven baked fish

For a more traditional fish and chips supper, serve the fish with fries and coleslaw. But, to be honest, practically everything is OK. Here are a few possibilities.

Tips on fish recipes for people who don’t like fish

Some people will never change their minds about fish. Don’t give up, though. This is a fantastic recipe to start with if you’ve never tried fish before. Here are some pointers to assist non-fish eaters become fish eaters.

1. Using breading to disguise the fish is a good idea. Try frying fish, or even better, oven-fried fish (like this recipe)
2. Purchase a fish that does not have a fishy flavor, such as tilapia, artic char, haddock, flounder, sole, halibut, or walleye.
3. Remove any fishy odors: All fish have a distinct odor shortly after being caught. Squeeze lemon juice on the fish immediately before cooking to remove the odor. Alternatively, soak the fillets for 15 minutes in milk. Continue with the recipe after patting dry.
4. Buy fresh fish or nice frozen fish: Frozen fish is often frozen shortly after it is caught, so it can be just as tasty as fresh. Simply check for freezer burn or ice crystals (signs of thawing and refreezing) and look for frozen fish that has been vacuum sealed in a bag.
5. Spices can be added at any time because fish absorbs them readily.
6. Don’t over cook the fish: This is my biggest pet peeve. It’s yucky to put dry fish on top of cooked fish. Using an instant read thermometer, aim for 130-135F/57C. It might be the difference between life and death.
7. Use a delicious dipping sauce: You’ve probably heard of those who only eat shrimp because of the cocktail sauce. The concept is the same. In reality, don’t dismiss cocktail sauce as a complement to the crispy baked fish. Alternatively, see the list of alternatives below.

Fish Dipping Sauce Suggestions

• Tartar sauce from the store is a quick and easy choice that is also Ben’s favorite.
• Malt vinegar is another traditional found in British and Irish pubs. It’s fantastic!
• Yogurt Dijon Sauce Try Greek yogurt with a splash of Dijon mustard for something unusual and nutritious. It’s delectable and not at all traditional, but neither is this dish! Dip as desired.
• Basil Yogurt Sauce The recipe for Zucchini Fries may be found in this post.

Tailor To Your Taste – Variations & Substitutes

What seasoning can I use with the panko crumbs?

I season with cajun or old bay. If you don’t have them, combine onion powder, garlic powder, smoked paprika, and oregano or thyme in a small bowl. To the crumb mixture, you can also add some Parmesan cheese.

What dipping sauces would go well with the breaded baked fish?

Tarter sauce, shrimp cocktail sauce, Thai sweet chili sauce, honey mustard, mayonnaise with lemon and garlic, fresh herb sauce, dill sauce, plum sauce, or red pepper sauce are just a few of the options.

I don’t have Panko crumbs. What can I use instead?

Ritz crackers or corn flakes, finely crushed, can be used instead.

Is there a way to lower the calories for this baked fish recipe?

Yes. Use half of the panko mixture (including half of the butter – or don’t use any butter at all). Coat the fish on one side only with Panko, then set it on a parchment-lined baking sheet. Light mayonnaise might also be used.

Make Ahead

If you want, you can make the toasted bread crumbs ahead of time. Keep them in an airtight jar at room temperature. I wouldn’t recommend making the entire dish ahead of time. Reheating the fish will almost certainly overcook it

Storage Suggestions

• To store: While this recipe is best served the day it is prepared, leftovers can be stored in the refrigerator for up to 1 day.
• To reheat: Allow the fish to come to room temperature before placing it and the chips, uncovered, on a baking sheet in a 350°F oven for a few minutes, just until warmed through. Because the chips may take longer to reheat, I like to start them ahead of time

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Frequently Asked Questions

More Oven Baked Fish Recipes to try

Crispy Baked Fish With Tartar Sauce

Most of us don’t have access to charming fish shacks and salty sea air on a weeknight, but happily, this recipe does. It employs a smart technique devised by recipe developer Molly Kreuger: creamy tartar sauce is placed on the fish to add taste, keep the fillets moist during cooking, and aid in the adhesion of the bread crumbs to the fish. (Feel free to substitute your favorite tartar sauce for the one listed below.)

The fish is baked until nearly done, then broiled to toast the breadcrumb coating. The finished product is crispy, creamy, tangy, and moist, all without having to deal with a large pot of oil. Serve with additional tartar sauce and a squeeze of lemon.

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Baked Panko-Crusted Fish Fillets

When baked in the oven, panko-crusted fish is wonderful, and the beauty of this recipe is its adaptability. It can be used with any mild fish fillet, such as catfish, cod, flounder, haddock, pollock, and tilapia.

In this light and delectable alternative to fried fish, the panko crumb coating keeps the fish fillets crisp, and the oven makes cooking a breeze. It takes just 30 minutes from start to finish, making it ideal for a quick weekday meal.

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