Crispy Baked Fish Fillets With Lemon – Perfect Kosher Dinner

By /
Jump to Recipe Print Recipe

I’ve been making this crispy baked fish for years, and it never fails to deliver that satisfying crunch we all crave without any of the mess of frying. The secret is in the coating technique and getting your oven hot enough to really crisp up that panko topping.

This recipe came about when I was looking for a way to make fish that would please both the kids and adults at our Shabbat table. The combination of matzo meal and panko creates the most incredible texture. You get that traditional Jewish coating from the matzo meal, but the panko adds serious crispiness that stays put even after sitting for a few minutes.

The Double Coating Secret for Crispy Fish

What really makes this version work is the double coating method. First, you dredge the fillets in seasoned flour, then egg, then the matzo meal and panko mixture. The flour helps everything stick better, and trust me, it makes all the difference. I also brush the tops with a little olive oil before baking, which helps achieve that golden brown color.

This fish pairs beautifully with roasted vegetables or a simple salad. I often serve it alongside my honey glazed carrots or some lemony roasted potatoes. The lemon juice brightens everything up and cuts through the richness of the coating perfectly.

Perfect Pairings for Your Shabbat Table

Crispy Baked Fish Fillets With Lemon - Perfect Kosher Dinner - Jewish recipe
I've been making this crispy baked fish for years, and it never fails to deliver that satisfying crunch we all crave without any of the mess of frying. The secret is in the coating technique and getting your oven hot enough to really crisp up that panko topping. This recipe came about when I was looking for a way to make fish that would please both the kids and adults at our Shabbat table. The combination of matzo meal and panko creates the most incredible texture. You get that traditional Jewish coating from the matzo meal, but the panko adds serious crispiness that stays put even after sitting for a few minutes. What really makes this version work is the double coating method. First, you dredge the fillets in seasoned flour, then egg, then the matzo meal and panko mixture. The flour helps everything stick better, and trust me, it makes all the difference. I also brush the tops with a little olive oil before baking, which helps achieve that golden brown color. This fish pairs beautifully with roasted vegetables or a simple salad. I often serve it alongside my honey glazed carrots or some lemony roasted potatoes. The lemon juice brightens everything up and cuts through the richness of the coating perfectly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 white fish fillets cod, halibut, or tilapia, about 6 oz each
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1/2 cup matzo meal
  • 1/2 cup panko breadcrumbs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 3 tbsp olive oil
  • 1 lemon cut into wedges
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper and lightly spray with cooking spray.
  2. Pat the fish fillets completely dry with paper towels. Season both sides with a pinch of salt and pepper.
  3. Set up three shallow dishes: flour in the first, beaten eggs in the second, and matzo meal mixed with panko, salt, pepper, garlic powder, and paprika in the third.
  4. Dredge each fillet first in flour, shaking off excess. Then dip in beaten eggs, letting excess drip off. Finally, coat thoroughly in the matzo meal mixture, pressing gently to help it stick.
  5. Place the coated fillets on the prepared baking sheet, leaving space between each piece. Brush the tops lightly with olive oil.
  6. Bake for 18-20 minutes, or until the fish flakes easily with a fork and the coating is golden brown and crispy.
  7. Serve immediately with lemon wedges and sprinkle with fresh parsley.

Notes

For extra crispy results, place the baking sheet in the oven for 2-3 minutes before adding the fish. The coating works best with firm white fish fillets that are about 1 inch thick. Store leftovers in the refrigerator for up to 2 days, though the coating will soften.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top