Oven-Fried Orange Roughy
Submitted by dolphin
Oven-fried orange roughy coated in seasoned crumbs and baked in butter for a crispy crust without deep frying. A lighter, less messy take on breaded fish fillets.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
60 minAll the crunch of fried fish without standing over a pot of hot oil. Orange roughy fillets get a three-step coating: seasoned flour, then an egg wash spiked with lemon juice, and finally crushed cereal or breadcrumbs for that golden crust.
Melting the butter right in the baking dish is the clever part. When you lay the coated fillets in and flip them once, both sides get a butter bath. The oven’s dry heat crisps the crumbs while the butter underneath keeps the fish moist and adds richness.
A dash of cayenne in the flour wakes up the mild flavor of orange roughy without overpowering it. You’ll barely taste the heat, but you’d notice if it were missing.
Pro Tips
- Pat the fish completely dry before coating. Moisture underneath the flour makes the breading slide right off.
- Don’t skip the lemon juice in the egg wash. It brightens the coating and complements the fish.
- Check for doneness at 15 minutes. Orange roughy is thin and cooks fast. Overcooked fish turns dry and chalky.
- Crushed cornflakes or panko both work great as the crumb coating. Regular breadcrumbs get the job done too.
Variations
Ingredients
Directions
1) Thaw fish if frozen.
Pat dry on paper toweling.
2) Melt butter in shallow baking dish as oven preheats.
3) In medium bowl, whisk together the egg, water and lemon juice.
4) Combine flour, salt and pepper in a shallow dish (such as a pie pan).
Speread crumbs in another shallow dish.
5) Coat fish with the flour mixture, dip in the egg mixture, then roll in the crumbs.
6) Place fish in baking dish with melted butter.
Turn over to coat.
7) Bake at 350℉ (180℃) F for 15 to 20 minutes, or until fish flakes easily when probed with a fork.
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