How to Cook Crumbed Fish

Prior to frying or baking, fish is typically crumbed or dipped in a batter. Crumbed or breaded fish are coated in a layer of bread crumbs, which keeps the inside of the fish moist and flaky while maintaining a crispy outer layer. This recipe utilizes four boneless skinned fillets of the white fish of your choice, and will serve three to four people.

Things You'll Need

• White fish fillets Paper towels Casserole dish Vegetable cooking spray Bread crumbs Parmesan cheese Small bowl Butter Tomato Spatula

Instructions

1. Preheat the oven to 375 degrees F. Rinse the white fish fillets in cold water for about one minute each. Pat them dry with paper towels, and then cut them into small, ½-inch squares. Spray the bottom of a shallow casserole dish with vegetable cooking spray.

2. Arrange the fish squares evenly on the bottom of the casserole dish. Add 2 oz. of bread crumbs and 2 oz. of Parmesan cheese to a small bowl and mix. Use your hands to mash 2 oz. of butter into the mixture until it evens out.

3. Sprinkle the bread crumb mixture over the fish squares, ensuring that each individual square is completely covered. Rinse a whole tomato, and then cut it into thin slices.

4. Place one tomato slice on top of the bread crumbs on each fish square. Move the casserole dish into the preheated oven. Bake the crumbed fish for 15 minutes, or until the crumbs are crispy and golden brown.

5. Remove the casserole dish from the oven and allow it to cool for five to 10 minutes. Use a spatula to carefully remove each crumbed fish square from the casserole dish, and serve immediately.

Tips & Warnings

• Many different types of fish can be used in this recipe, including cod, whiting, haddock and pollock. The tomato slices add flavor and variety to the crumbed fish, but can be removed from the recipe if desired.

References

• Book: 365 Foods Kids Love to Eat; Sheila Ellison and Judith Gray; 2005
• Virginia Polytechnic Institute and State University - Sea Grant - Frying Fish