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Crunchy Breaded Fish Fillets

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Crunchy Breaded Fish Fillets

Lisa
The Cook
4 Servings
8 Ingredients
6 Comments

Baked to a mouthwatering golden brown these Crunchy Breaded Fish Fillets make a quick and easy dinner accompanied by a simple side and a dab of tartar sauce.

Read More
4 Servings
8 Ingredients
6 Comments

Ingredients

  • 1 cup Bread Crumbs, Whole Wheat
  • ½ cups Parmesan Cheese, Grated
  • 1 ⅓ tablespoons Parsley, Dried
  • ¼ teaspoons Paprika
  • ½ cups Flour, Whole Wheat
  • 2 individual beat Egg
  • ⅛ cups Milk
  • 1 pound Cod Fillet

Containers

Supplies

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine bread crumbs, parmesan cheese, parsley, and paprika.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine bread crumbs, parmesan cheese, parsley, and paprika.
  2. Place whole wheat flour in another bowl.
  3. Place eggs in a third bowl.
  4. Dredge each fillet in flour, then dip in egg mixture, then into the bread crumbs. Gently press each fillet, ensuring it is completey coated.
  5. Place fillets on a wire rack and place that on a rimmed baking sheet.
  6. Bake at 400F for 15 minutes, carefully flipping over halfway through.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 4 ounces
Amount Per Serving
Calories
381
Total Fat
11g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
179g
Sodium
1039mg
Total Carbohydrates
34g
Fiber
5g
Sugar
3g
Protein
36g
WW Freestyle
7

Categories

shellfish-free, traditional, dairy-free, fall, winter, spring, summer, real-food

Categories

shellfish-free, traditional, dairy-free, fall, winter, spring, summer, real-food

6 Comments

Join the discussion

  1. This really didn’t work for me – the breading sticks to the wire rack when you flip the fillets. Maybe without a rack it would work.

    Reply

    1. Oh Laurel we are so sorry you had trouble! Yes, by all means try without the rack. Just know the heat might not circulate as well. Also, if you try this again, maybe spray the rack before you place the fish on top to help with the sticking. We hope you find a solution that works for you! Happy Cooking!

      Reply

    1. Hi Tami ,For 4 Servings, you should use 1 1/3 tablespoons for dried parsley (buy in the spice isle) and then 1/8 cup of milk. The milk mixes with the egg to make a batter so the bread crumbs stick to the fish fillets. I hope this helps. ~OAMM

      Reply

    1. Thanks! We work really hard to keep things that way! We figure that you can go anywhere and find negativity! 🙂

      Reply