Description
This Crispy Oven Fried Fish can be made in 30 minutes or less and produces a fully crispy, crunchy, and delicious crust - just like the traditional fish fry of your dreams.
Ingredients
Scale
- 4 cod fillets (1.5 lbs) - you may also use haddock, halibut, or tilapia if you prefer though the cook time may need adjusted
- 3/4 cups pork rinds (I like Epic Oven Baked Pink Himalayan + Sea Salt), crushed or blended until fine and granular
- 1/2 cups parmesan cheese, shredded
- 6 tbsp almond flour
- 1 tsp paprika
- cracked pepper, to taste
- 1 large egg, beaten with a splash of water
The recipe for Lemon Herb Tartar sauce can be found here.
Instructions
- Preheat your oven to 450 degrees F (232 C).
- Line a baking tray with parchment paper and set to the side.
- Combine the pork rinds, parmesan cheese, almond flour, and paprika until evenly combined in a wide mouthed dish that can accommodate the length of a fish fillet.
- Assemble the beaten egg and water in a shallow dish that can accommodate a fish fillet.
- Drench each fish fillet in the egg wash on both sides until coated, then transfer to the dish with breading and press unto each side firmly until coated.
- Transfer each fillet to the parchment lined baking tray in turn. If there is additional coating leftover, I like to press a bit of extra into the tops of each fish fillet.
- Roast in the middle of the oven until fish reaches an internal temperature of 145 degrees F and the top is golden, about 15-20 minutes.
- Serve with Lemon Herb Tartar Sauce and lemon wedges.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 cod fillet
- Calories: 307
- Sugar: 1 g
- Sodium: 1126 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 164 mg
Keywords: fish, cod, fish & chips