Serves 6
127 cal · 35 min
Mouth-Watering Oven-Fried Fish
Recipe GLPR70158dbc0579c2
Crispy oven-baked white fish fillets with a seasoned corn flake crust. This lighter take on fried fish delivers satisfying crunch and juicy, flaky fish inside, perfectly seasoned with garlic, white pepper, and a hint of heat. Served with fresh lemon wedges for brightness.
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Ingredients
2 pounds cod fish fillets (or other white fish)
1 tablespoon fresh lemon juice
1/4 cup low-fat 1% buttermilk
1 teaspoon fresh garlic, minced
2 dashes hot sauce
1/4 teaspoon ground white pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup corn flakes, crumbled (or breadcrumbs)
1 tablespoon vegetable oil
1 fresh lemon, cut into wedges
Directions
Wash your hands thoroughly with soap and water before beginning. Preheat the oven to 475 degrees Fahrenheit.
Rinse the cod fillets under cold running water and pat them dry with paper towels. Rub both sides of each fillet with the fresh lemon juice, then blot away excess moisture with more paper towels.
In a medium bowl, whisk together the buttermilk, minced garlic, and hot sauce until well combined.
In a shallow dish or on a plate, combine the crumbled corn flakes with the white pepper, salt, and onion powder. Mix thoroughly.
Working with one fillet at a time, submerge it briefly in the buttermilk mixture to coat all sides, then allow excess to drip back into the bowl.
Immediately place the buttermilk-coated fillet onto the seasoned corn flake mixture and press gently on both sides to coat evenly. Transfer to a plate and repeat with remaining fillets.
Let the coated fillets rest for 2-3 minutes to allow the coating to adhere properly.
Lightly oil a shallow baking dish with the vegetable oil. Arrange the coated fillets in a single layer without overlapping.
Place the baking dish on the middle rack of the preheated oven and bake for 20 minutes without turning. The fish is done when it flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit.
Remove the baked fish from the oven and divide into 6 portions.
Serve hot with fresh lemon wedges on the side for squeezing over the fish.
