Crisp Cornmeal Fish from the Oven: Easy and Delicious
This crisp cornmeal fish from the oven is a light and flavorful dish that’s perfect for a quick dinner. It’s baked, not fried, so you get all the delicious crunch without the extra oil. If you love the taste of cornmeal breaded fish, this recipe is for you.
It’s simple to prepare and full of Mediterranean flavors, making it a healthy and tasty option for any meal. Plus, it’s a great alternative to the traditional cornmeal fried fish while still giving you that satisfying crispy texture.
Why Will You Love This Recipe?
- Healthier than frying – By baking the fish instead of frying it, you get all the crunch of a cornmeal crusted fish without the extra calories from oil.
- Simple and quick – With just a few ingredients and minimal prep time, you can have this delicious fish on the table in under 40 minutes.
- Flavorful and versatile – The garlic and parsley add a Mediterranean touch, and this dish pairs perfectly with a wide variety of side dishes, from salads to roasted vegetables.
Recipe Variations
- Use different fish – While this recipe uses hake, you can easily swap it out for cod, tilapia, or any white fish you prefer.
- Spice it up – Add a pinch of cayenne pepper or smoked paprika to the cornmeal for an extra kick of flavor.
- Gluten-free option – You can replace the cornmeal with gluten-free cornmeal to make this dish gluten-free without losing the crunch.
- Add a dipping sauce – Serve with a side of tartar sauce, aioli, or a zesty lemon yogurt dip for an extra burst of flavor.
Tools You’ll Need
- Baking sheet – To bake the fish in the oven and ensure even cooking.
- Shallow dishes – For the egg mixture and the cornmeal coating.
FAQ
Can I freeze it?
Yes, you can freeze the cornmeal-crusted fish before baking. Simply bread the fish, lay it on a baking sheet, and freeze until solid. Once frozen, transfer the fish to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
How should I store leftovers?
Store any leftover fish in an airtight container in the fridge for up to 2 days. To reheat, place the fish back in the oven at 350°F to help maintain the crispy texture.
What can I serve it with?
This baked fish pairs well with roasted potatoes, a fresh salad, or steamed vegetables. For a classic twist, try serving it with coleslaw or rice.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free cornmeal, making it a great option for those with gluten sensitivities.
Other Recipes You’ll Love
- Oven-Baked Salmon with Vegetables
- White Dill Sauce for Fish
- Soy Sauce Marinade for Fish
- Easy Hollandaise Sauce for Salmon
- Chickpea Salad with Corn
Crisp Cornmeal Fish from the Oven
Equipment
Ingredients
- 14 oz hake fillets 400 g
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp fresh parsley finely chopped
- 2 eggs
- ½ cup cornmeal
- 2 tbsp olive oil
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Check the hake fillets for any remaining bones, rinse under cold water, and pat dry with paper towels. Season the fillets with salt and garlic powder.
- Prepare two bowls: one with the cornmeal and another with the eggs beaten with chopped parsley.
- Dredge each fillet in the cornmeal, then dip it in the egg mixture, and coat it again with the cornmeal.
- Place the breaded fillets on the baking sheet and brush them lightly with olive oil.
- Bake the fish for 30 minutes, flipping halfway through at the 15-minute mark to ensure even crisping.
- Serve hot with your choice of side dish, and enjoy!
