Breaded Fish Recipe (Baked In The Oven)

Ingredients

• 4 large sliceswhite sandwich bread, torn into smaller pieces
• 28 g (2 tablespoons)unsalted butter, melted
• 2.5 g (1/2 teaspoon)kosher salt
• 0.6 g (1/4 teaspoon)black pepper
• 30 ml (2 tablespoons)Italian parsley, chopped
• 1 smallshallot, minced
• 2 clovesgarlic, minced
• 70 g (1/4 cup plus 5 tablespoons), dividedplain flour
• 2 largeeggs
• 45 ml (3 tablespoons)vegan mayonnaise or mayonnaise
• 1/2 teaspoonpaprika
• 1/4 teaspooncayenne pepper (optional)
• 567 g (1 1/4 pounds), 4 piecesskinless cod fillets, or another thick white fish, 2.5–4 cm (1–1 1/2 inches) thick
• To servelemon wedges

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Make the breadcrumbs

   Pulse the bread, melted butter, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor 8–9 times. Spread the crumbs on a baking sheet and bake for 12–13 minutes, stirring twice, until golden. Leave to cool on the counter for 10 minutes, then transfer to a pie plate and mix in the parsley, shallot and garlic. Set aside and raise the oven temperature to 218°C (425°F).

3. 3

   Set out the flour

   Put 1/4 cup flour in a second pie plate and set it aside.

4. 4

   Mix the egg coating

   In a third pie plate, whisk together the eggs, mayonnaise, paprika and cayenne pepper. Add the remaining flour to the egg mixture and whisk until thoroughly combined.

5. 5

   Prepare the fish

   Coat a wire rack with non-stick cooking spray and place it inside a baking sheet. Pat the fish fillets thoroughly dry with paper towels.

6. 6

   Coat each fillet

   Working with one fillet at a time, dredge it in flour and shake off the excess. Dip it in the egg mixture, then cover all sides with the breadcrumb mixture, pressing gently so the crumbs stick. Place it on the wire rack and repeat with the other 3 fillets.

7. 7

   Bake and serve

   Bake the breaded fillets for 18–25 minutes, or until an instant-read thermometer inserted into the fish registers 60°C (140°F). Serve with lemon wedges.

What is baked breaded fish?

Breaded fish is a familiar American-style main in which fillets are coated in crumbs and cooked until crisp. This oven-baked version makes its own crumbs from sandwich bread rather than relying on ready-made breadcrumbs.

Cod is used here, but haddock or another thick white fish can work too. The browned crumbs are mixed with shallot, garlic and parsley, giving the coating a savoury flavour as well as crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 326 calories, 32g protein, 21g carbs, 12g fat.

The bread and flour provide most of the carbohydrates, while butter and mayonnaise contribute much of the fat. Cod supplies most of the protein. Serve a fillet with a generous helping of vegetables to round out the plate.

Why make homemade crumbs?

Fresh bread: pulsing torn sandwich bread with melted butter creates the base for the coating. A short first bake dries and browns the crumbs before they go onto the fish.

Aromatics: parsley, minced shallot and garlic are stirred into the cooled crumbs. Adding them after baking keeps them from being exposed to the full initial browning time.

How the coating sticks

Flour first: a light dusting gives the egg mixture a surface to cling to, so shake off any excess before dipping.

Egg mixture: eggs and mayonnaise form the wet layer, with paprika and optional cayenne for seasoning. Whisk in the remaining flour until smooth, then let excess coating run off before adding crumbs.

Press gently: cover every side with crumbs and press lightly so they adhere without crushing them. The rack lets the coated fish sit above the baking sheet.

Dry fish for a better coating

Pat the fillets thoroughly with paper towels before breading. Excess surface moisture can make it harder for the flour and egg mixture to coat the fish evenly.

Keep the fillets in a single layer on the rack. This gives the coating room to bake rather than sit against another piece of fish.

Watch the crumbs and fish

The crumbs get their first bake at 177°C (350°F) for 12–13 minutes; stir them twice so they colour evenly. Let them cool for 10 minutes before mixing in the herbs and aromatics.

The fish then bakes at 218°C (425°F) for 18–25 minutes. The recipe’s doneness cue is 60°C (140°F) on an instant-read thermometer; thicker fillets may need longer within the stated range.

Serving ideas

Lemon wedges are served alongside the fish, adding a fresh, sharp contrast to the buttery crumb coating. Squeeze them over the fillets just before eating.

For a more complete plate, serve with vegetables and a potato or grain side. Keep the sides simple so the crisp coating and tender fish remain the focus.

Recipe notes & tips

• Pulse the bread only 8–9 times so the crumbs retain some texture.
• Stir the crumbs twice during their first bake to help them brown evenly.
• Let the crumbs cool for the full 10 minutes before adding the parsley, shallot and garlic.
• Dry each fish fillet thoroughly before starting the flour-and-egg coating.
• Use separate plates for flour, egg mixture and breadcrumbs to keep the coating sequence straightforward.
• Check the thickest part of a fillet with an instant-read thermometer near the end of baking.

Variations

• Use haddock: substitute thick haddock fillets for the cod and follow the same coating method.
• Adjust the heat: leave out the optional cayenne for a milder coating.
• Change the herbs: use another chopped soft herb in place of the parsley.
• Add lemon zest: mix a little finely grated zest into the breadcrumb mixture for a brighter flavour.
• Try another white fish: choose a thick fillet and check it for doneness with a thermometer.

Common mistakes to avoid

• Wet fillets: pat them thoroughly dry so the flour and coating can cling.
• Over-processing crumbs: stop after 8–9 pulses to avoid turning the bread into a fine powder.
• Uneven browning: stir the crumbs twice during their first bake.
• Loose coating: press the breadcrumbs gently onto all sides of each fillet before placing it on the rack.
• Crowded rack: space the four fillets apart so they sit in a single layer.
• Guessing doneness: check the fish with an instant-read thermometer rather than relying only on the clock.

How to store

Refrigerate leftover fish in a covered container and eat within 2 days. Reheat in an oven until hot throughout; the coating may soften during storage and will not be as crisp as when freshly baked.

Frequently asked questions