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How To Make Fried Fish in The Oven
Good ol' Fish & Chips!
After living in England for many years, it’s been hard to get that classic taste of fish and chips out of my head. The light, flaky crust surrounding perfectly tender fresh fish; there is nothing quite like the original. There’s also nothing quite like the fat packed in that one dish! Yes, it’s been hard to get the greasy, newspaper-wrapped fillets off my mind, mostly because they won’t come off my hips.
Still, knowing one of the world’s most perfect meals when I see it, and an even better opportunity to turn a typically unhealthy choice over from the dark-side, I set out to get as close as possible to the tried-and-true London original. Well, tried to get as close as I could, far from it though, but much better for your health, and as far from the calories as I could throw one of those fancy hats.
Before we start, its important that you use a white fish for this recipe, as they are lighter and cook better for the temperature and time I’ve given. Also, I prefer to make my own bread crumbs, so I can choose a low-carb, low-calorie bread, and more importantly, avoid unnecessary sodium.
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4 good size fillet of whiting
2 tbsp of white vinegar
1 cup bread crumb
1/2 a tsp of garlic powder
1/2 a tsp of cumin (optional)
1/2 tsp of tarragon
(You can use any herb that goes with fish)
Dash of Lemon Pepper to taste
2 tbsp of olive oil
Take the fish fillets and cut then in to rectangles, or cubes. The best way to do it is to cut the fish in the middle lengthwise, then cut them across. Don't make them too small. They should be about inch and a half long. Put them in a shallow bowl, add all the vinegar, and squeeze all the juice from the lemon into the bowl. Mix the fish gentle into the liquid, cover and refrigerate for at least half an hour.
This marinating technique, I might add, is useful before preparing any fish dish as it incorporates some serious flavor.
Cover a cookie sheet, or a pizza pan with foil. Pour all the olive oil on to the pan and spread it all over. Heat the oven to 375 F.
Put the bread crumb in a dish. Mix all the dry ingredients to it, and stir well. Take the fish out from the marinade. Using a tong, fork, or your hand (whatever floats your boat), pick up each piece of fish and roll it in the bread crumb mixture until its fully covered and then place them on the sheet. Make sure there is only a single layer of fish, no stacking or layering. They don’t need a whole lot of space between, but be reasonable. If you’re out of room, just oil up another pan.
Tray goes in the oven, and let it bake for 10 minutes. Take it out, gently turn them, and stick it back into the oven. Let it cook for another 10 to 15 minutes. To test, take a fork and tear a piece, it should be white and fluffy. If you have a thermometer, all fish is done at 120 degrees F. Let the fish cool once they’re out, and garnish with some lemon and coriander.
This is a great lunch, and kids will enjoy the bite sized nuggets and dip-ability, not to mention the delicious flavor. You can even make a dinner out of it! Serve with a green salad, “homemade oven fries” (coming soon!) and tartar sauce. This recipe is an easy way to play with sophisticated spices in a lovable finger food! Enjoy!