Oven Fried Fish


Flour for Dredging:

Buttermilk for Dipping:

Bread Seasoning:

Melted Butter for Drizzling:

Lemon Wedges for Serving:


  1. If you have a convection oven preheat the oven on the convection bake setting at 425°. If you don't have a convection oven preheat the oven on the regular bake setting at 425°.
  2. Grease the bottom of a 9x12 aluminum rectangular baking pan or a pizza pan. DO NOT USE GLASS OR CERAMIC.
  3. Spread the ½ cup flour out on a dinner plate or in a pie pan; set aside.
  4. In a shallow pie pan mix together the cornmeal, panko, thyme, paprika, cayenne pepper, salt and pepper; set aside.
  5. Pour buttermilk into a shallow pie pan; set aside.
  6. Pat fish fillets dry with a paper towel.
  7. Mix together ½ teaspoon salt and ¼ teaspoon black pepper.
  8. Season both sides of fillets with the salt and pepper.
  9. Dredge fillets in flour until completely covered.
  10. Immerse each fillet in the buttermilk.
  11. Place each fillet in the shallow pan of panko seasoning, turning to coat each side.
  12. Place fillets in the baking dish.
  13. Drizzle melted butter over the fillets.
  14. Bake for 20 to 30 minutes, or until a sharp knife can be easily inserted into the thickest part of the fillet.
  15. Remove from oven.
  16. Serve with lemon quarters that can be squeezed over the fish if desired.


To prevent the fish from getting soggy on the bottom. Place a stainless steel cooling rack on a cookie sheet and spray with cooking oil. Place the fish on the rack and bake as directed.

Categorized in