Crispy Oven-Fried Fish Filets (No Deep Fryer Needed)
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Oven-Fried Fish is the answer when you’re craving something crispy and golden without pulling out the fryer. Made with mild white fish filets, panko breadcrumbs, and a simple three-step dredging process, these filets bake on a hot sheet pan with a drizzle of olive oil. No deep frying and no greasy mess, and ready in about 35 minutes. It’s a lighter, easier way to get that golden crunch at home — ideal for weeknights and fish Fridays alike.
Sheila’s Recipe Snapshot
This recipe started one evening when I came home to find John already in the kitchen — he’d pulled out the fish, dredged it in panko, drizzled it with oil, and had it ready for the oven. Before I even set down my keys, he asked “do we have tartar sauce?”
I started rummaging through the fridge and when I came up empty, I decided to make my own. That’s how the Dijon tartar sauce was born — a happy accident that turned out to be the perfect condiment for our golden, crispy fish.
We both loved it so much that night that it became a regular in our dinner rotation. Crispy fish without the hot oil, the splatter, or the cleanup — and a homemade tartar sauce that took five minutes to pull together. That’s the kind of weeknight dinner worth making again and again.
Ingredient Notes for Breaded Fish Recipe
- Fish filets | This recipe works best with mild white fish filets, like tilapia or Atlantic cod. Or make it a catfish recipe using quality filets of catfish.
- Flour | A bit of all-purpose flour helps form the crispy crust.
- Garlic and onion | Season the crust of the fish with garlic and onion powder.
- Salt and pepper | Add salt and black pepper to round out the flavors.
- Eggs | You’ll need a couple of eggs to help the crust stick to the filets.
- Panko | Use panko breadcrumbs for perfectly crispy baked fish.
- Olive oil | Drizzle the coated filets with olive oil to produce a crunchy golden brown outside — without frying.
Dijon Tartar Sauce
- Mayonnaise | Make a creamy tartar for this crispy fish with a creamy mayonnaise base.
- Relish | Subtly sweet pickle relish with tangy notes brings a complex taste to the simple tartar sauce recipe.
- Lemon | Brighten the flavor of the sauce with fresh lemon juice.
- Mustard | Whole-grain Dijon mustard — I reach for the Trader Joe’s version, which has excellent texture and flavor.
- Hot sauce | If desired, add a dash of hot sauce to bring some heat to the sauce.
Variations and Substitutions
- Switch the Fish. Cod, haddock, pollock, tilapia, or even catfish all work well. Just choose firm white fish filets of similar thickness for even baking.
- Make It Spicy. Add a pinch of cayenne or smoked paprika to the breading mixture for a little kick.
- Go Gluten-Free. Use gluten-free flour and gluten-free panko-style breadcrumbs with great results.
- Add Parmesan. Stir a few tablespoons of grated Parmesan into the breadcrumb mixture for a slightly richer, more savory crust.
- Air Fryer Option. Cook at 400°F for about 10–12 minutes, flipping halfway through, until golden and flaky.
How to Make Oven-Fried Fish Recipe
STEP 1 | Preheat and prep
Preheat the oven to 375 degrees and line a baking sheet with parchment paper or a silicone mat. If you’d like, cut the filets into smaller pieces to make fish sticks instead.
STEP 2 | Dredge the fish
Next, combine the dry ingredients, including flour, garlic powder, onion powder, salt, and pepper, into a shallow dish and stir with a fork to combine. Place the beaten eggs and the panko crumbs in two separate shallow dishes.
Coat by dredging each piece of fish in the flour mixture, dipping it into the beaten eggs, then dredging in the panko, making sure the fish is coated on all sides.
STEP 3 | Bake fish
Place the breaded filet on the parchment-lined or greased baking sheet. Repeat this process for each piece of fresh fish. Then, drizzle the tops of the breaded fish with the olive oil and bake at 375 degrees for about 20 minutes or until the fish flakes easily with a fork.
STEP 4 | Make tartar sauce
Combine the mayonnaise, pickle relish, lemon juice, mustard, and hot sauce in a small bowl as the crispy fish bakes. Then, cover and refrigerate until ready to serve.
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Storage and Reheating Tips
- Allow the dish to come to room temperature, then refrigerate the leftovers in an airtight container for up to 2 days.
- When properly stored, the homemade tartar sauce will keep in the refrigerator for up to 5 days.
- To reheat refrigerated oven-fried fish, preheat the oven to 350 degrees and bake for about 10 minutes, or until heated through, then place under the broiler for 1 to 2 minutes to crisp the coating.
Frequently Asked Questions
First, be sure to pat the fish dry with paper towels before dredging. Pressing the panko firmly onto the fish rather than just coating it makes a noticeable difference. The flour and egg in this recipe also help the breading to stick to the filets.
For this oven-fried method specifically, thicker filets hold up better during baking — aim for filets at least ¾ inch thick. Cod, haddock, and tilapia are great choices for frying, whether cooked in the oven or in a pan.
Some ovens perform differently than others. One reader had success by cooking the fish at 400°F for about 30 minutes.
Absolutely. Substitute a gluten-free flour and gluten-free panko-style breadcrumbs for the regular flour and breadcrumbs in the ingredient list.
Looking for More Delicious Fish Recipes?
If you’re a fish-lover like me, you’ll also want to try my Simple Blackened Catfish Recipe, these Southern Salmon Croquettes, and my easy and classic restaurant-quality Fried Catfish!
My fish and seafood collection includes my favorite recipes for the stovetop, oven, and grill.
What to Serve with Crispy Oven Fried Fish
Serve your oven-baked fish filets with hush puppies and Tangy No-Mayo Coleslaw for a traditional Southern meal.
Or, pair the healthy fish dish with Lemon Garlic Smashed Potatoes and nutritious Lemon Mustard Roasted Broccoli and Cauliflower.
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Crispy Oven-Fried Fish Filets with Dijon Tartar Sauce
Ingredients
- 4 mild fish filets like tilapia or cod
- ⅔ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 large eggs beaten
- 1 ½ cups panko bread crumbs
- 2 tablespoons olive oil
Dijon Tartar Sauce
- ½ cup mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 teaspoon whole grain Dijon mustard Trader Joe’s
- ¼ – ½ teaspoon hot sauce
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Cut filets into small pieces, if desired.
- In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper, stirring with a fork. Place the beaten eggs and the panko bread crumbs in two separate shallow dishes.
- To coat the fish, dredge each piece in the flour mixture, dip it into the beaten eggs, and finally dredge in the panko, making sure the fish is coated on all sides. Place the breaded filet on the parchment lined baking sheet. Repeat this process for each piece of fish.
- Drizzle the tops of the breaded fish with the olive oil. Bake at 375 degrees for about 20 minutes or until the fish flakes easily with a fork. If you desire a more golden brown crust, once done, increase the heat and place the fish under the broiler for a couple of minutes.
- In the meantime, combine the mayonnaise, pickle relish, lemon juice, mustard, and hot sauce in a small bowl. Cover and refrigerate until ready to serve.
Notes
- Using a mat or parchment paper helps reduce the mess and keeps the flaky fish from sticking to the sheet. If preferred, grease the sheet pan with nonstick cooking spray or oil.
- If you don’t have a shallow dish for dredging, a pie plate works wonderfully!
- Storage: Let fish cool completely, then store in an airtight container in the refrigerator for up to 2–3 days. Tartar sauce will keep in the fridge for up to 1 week.
- Reheating: Reheat in a 350°F oven for about 10 minutes, or until warmed through, to help restore crispiness.
- Extra Crisp Tip: For a deeper golden crust, broil for 1–2 minutes at the end of baking, watching
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
I have posted on this recipe previously and just wanted to make sure the review was/is still out there. This recipe is FANTASTIC it is my go to recipe for fish and I live in Florida and eat A LOT of fish.
I have friends now that use this recipe, thank you so much!
375° didn’t work for me. Ended up using 400° and about 3o minutes. Delicious, though, as was the tartar sauce. Thanks for the recipe.
Wow! It looks so yummy. Nicely prepared as well! Thanks for sharing the recipe!
Hi! Quite a simple, easy to follow recipe, so thanks! The oven setting, is it 375deg F or C? My oven only goes up to 230deg C…
Hello! All the oven settings are for Fahrenheit, so 375 degrees Fahrenheit or 190 degrees Celsius.
Cripsy already! I did it last weekend, Actually it made my day.
Very easy. I used Tilapia and it was very good. I used whole grain bread crumbs and EVOO instead of butter. My hubby said it was a keeper.
WOW this is super cripsy. Who needs takeout…this is BETTER. I know my family would love this for dinner any night of the week.
I make something very similar but a add parmesan cheese to it. It is very tasty!
Very good! I used GF bread crumbs instead of the panko bread crumbs, and will drizzle butter on the filets before baking next time.