Perfect Oven Fried Fish
One trick I’ve learned about frying fish, whether it’s oven fried or pan fried, is to dip first in dry, then wet, then dry. Also, refrigerating the fish before cooking it will “seal” the batter and keep it on the fish.
This recipe is especially yummy because of the added flavor provided by the dry mustard powder. People often forget to spice up the batter, so this is a very nice treat!
1 lb. fish fillets
2 C. bread crumbs
1/4 teaspoon dry mustard powder
1 egg white
2 Tablespoons milk
Stir together in a shallow dish the dry mustard and bread crumbs.
In a separate bowl, using a whisk, beat egg white with milk.
Dip fish filets, one at a time, first in dry mix, then in egg white mixture, then back in dry mix.
Place on baking sheet and place in refrigerator for 1 hour.
When ready to make, preheat oven to 425 degrees.
Remove from refrigerator and bake at 425 degrees F for about 15 minutes or until coating is crispy and fish flakes easily.