Crispy Oven-Baked Fish

For quite some time now I have been contemplating investing in an air-fryer. Most people who possess one highly recommend it and those of us who don’t, contemplate and drool at the thought of binging on all the yummy fried food without the guilt. At least I do. What’s stopping me then you might ask? Like most people living in Hong Kong-Kitchen counter space is a luxury and I am forever trying to figure out best and most efficient storage options. As such an air fryer does seem like bit of a luxury at the moment . Hence for now I am happy creating recipes like this Crispy Oven-Baked Fish which make sure I miss an air-fryer a tad bit less!

Why Baked Fish is Always a Winner?

Fish in itself is a complete meal with all the micro and macro nutrients that it possesses. Most fish cook easily and retain flavours very well. So, be it Indian, Thai, Chinese or Continental flavours, a fish (especially flaky white ones) would do absolute justice to any of it. Not to mention it requires minimal prep and bakes/cooks really fast so it is perfect for those hectic weeknight meals.

We usually do fish once a week- foil baked, pan fried or in curries and soups and sometimes deep fried when we are feeling a tad indulgent. One of my favourite baked fish recipes is the classic Indian Patra Ni Machchi ( whole pomfret or pompanos baked in banana leaves with a spiced coriander-coconut paste). I will be sharing that recipe with you real soon!!

Tips to Make Perfect Crispy Oven-Baked Fish

1. Use a white fish like Tilapia, Basa(pangasius), Haddock or Sole
2. Use boneless fillets as they work best for this recipe
3. Make sure the oven is nice and hot (preheated at least for 15 minutes at 204 degrees) before you pop the prepared fish into it
4. Prepare your tray by double lining it with foil first and then parchment followed by spraying it with oil
5. I kept the seasoning simple using only dried parsley, black pepper and some cayenne but feel free to get creative and use your own favourite seasoning mix. We do one with sumac, cayenne and dried red chilli flakes  and it imparts a nice citrusy kick to the crust
6. Use Japanese Panko Breadcrumbs for best results as they make for the crispiest crusts
7. To reduce prep time prepare three different stations next to each other- first a wide plate with all purpose flour, salt, black pepper, cayenne, another one with breadcrumbs, salt, the remaining black pepper & parsley and a bowl with eggs beaten lightly & remaining seasoning
8. Slice the fillets into approximately 2X3 inches size so they are easy to work with and do not break easily while baking
9. Evenly divide the salt and other seasonings in all the three coatings for best results
10. I also like to marinate the fish in some lime and pepper and refrigerate for 2-3 hours before cooking but you can do it for 30 minutes or so or skip this step. Marinating in lime helps take out the strong fishy odour

Ingredients for Crispy Oven-Baked Fish

1. Boneless fillet of any white fish like Tilapia, Basa(pangasius), Haddock or Sole- 300 gms
2. All purpose flour- 3/4 cup
3. Panko Bread Crumbs- 1 cup
4. Dried Parsley- 2.5 tbsp divided into three equal parts
5. Cayenne Pepper- 1.5 tbsp (or as per taste) divided into three equal parts
6. Salt: 1.5 tsp (or as per taste) divided into three equal parts
7. Pepper, coarsely ground : 2 tsp
8. Two eggs lightly beaten
9. Lime juice, freshly squeezed, 1/2 tsp black pepper for marinade
10. Oil to brush/spray on the baking sheet and fish before baking

Method  for Crispy Oven-Baked Fish

1. Slice the fish fillets into desired size (preferably 2X3 inches) and marinate in lime juice and half a teaspoon black pepper for a minimum of half an hour
2. In the meantime preheat your oven to 204 degrees and line a baking sheet with some foil topped with parchment and brush oil all over
3. Prepare three stations for coating the fish. At the first station place a wide plate with All Purpose Flour, one third each of the dried parsley, cayenne pepper, salt and black pepper and mix;
4. At the second station whisk the eggs in a bowl and add half of the leftover parsley, cayenne and black peppers and salt and mix ; finally at the third station, in a wide plate place Panko Bread Crumbs and the remaining seasonings and mix
5. Bring the marinated fish out of the fridge five minutes before baking and let it rest
6. Then begin by lightly coating the fish fillets with All Purpose Flour mix followed by gently dipping it in the bowl with eggs followed finally by the bread crumbs mix
7. Place the coated fillet on prepared baking pan and continue the same for the remaining 
8. Spray or brush some oil over the fish and bake for about 20 minutes at 204 degrees , flipping sides halfway through the process for even baking
9. The baking time may vary according to the oven so make sure to check intermittently . Once the outside coating turns a light golden the fish is done
10. Serve with a side of garlic mayo, hot sauce and lime wedges

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