Weeknight dinners can be a battle between taste and convenience. You crave that satisfying crunch of perfectly fried fish, but the thought of heating up gallons of oil and the lingering smell just isn’t appealing. Trust me, I’ve been there – standing over a splatter zone of hot oil, yearning for a healthier option that delivers on flavor.
Well, move over greasy frying pan, because I’ve got a revelation for you. This recipe for Crispy Fish No-Fry is a game-changer. It turns out, you can achieve that incredible golden crust and flaky fish perfection without sacrificing your health or your sanity. And the best part? You don’t need a fancy air fryer or any specialized equipment. Just your trusty oven and a few simple ingredients will transform your weeknight dinner into a restaurant-worthy feat.
Why You’ll Love This Recipe
- Less oil compared to deep frying
- No need for fancy equipment like air fryer
- You can cook multiple pieces of fish at once
- Offers a delicious and crispy alternative to traditionally fried fish
Ingredients
- Catfish fillets (or any white fish you prefer like tilapia or flounder)
- Vinegar
- Paper towels
- Cornmeal
- Cornstarch
- Flour
- Seasonings of your choice (Suggested Bay seasoning, lemon pepper, regular pepper, spicy salt-free Cajun seasoning, accent)
- Fish fry (store-bought or homemade)
- Eggs
- Hot sauce
- Mayonnaise (optional)
- Mustard (optional)
- Olive oil
- Parchment paper
Instructions
- Rinse the catfish fillets and soak them in vinegar for a short while. Then, pat them dry with paper towels.
- In a large bowl or container, combine the cornmeal, cornstarch, flour, and your chosen seasonings.
- If using store-bought fish fry, you can use that instead of the dry ingredients in step 2.
- In a separate bowl, whisk together the eggs, hot sauce, and mayonnaise (if using). Mustard is also an option, but not mandatory.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Lightly coat the fish fillets in the dry mixture.
- Dip the coated fish in the egg mixture, then back again in the dry mixture for a double coat (single coat is also an option).
- Lightly spray the fish with olive oil.
- Place the breaded fish on the prepared baking sheet.
- Bake the fish for about 15 minutes, or until golden brown and crispy. You can adjust the cooking time depending on the thickness of the fish fillets.
Tips
- Recommended to use a separate container for the dry ingredients to easily coat the fish without creating a mess.
- Spraying the fish with oil ensures crispiness, but using too much oil will defeat the purpose of avoiding deep frying.
- A single coat gives a lighter and less crispy result, while a double coat provides extra crunch. Choose whichever method you prefer.
I suggest using mayonnaise and mustard as a binder, but acknowledge some people might not prefer them. Eggs are used as a substitute binder in this recipe.
