Crispy baked breaded fish

I used to seek out every possible alternative to a breaded coating for fish or chicken. Almonds, ground flax, coconut, coconut flour… not to say that any of them weren’t delicious in their own way but you really can’t beat the traditional crispy crumb that is made of straight up bread.

I’ve been making use of the the little ends of my sourdough, just blitzing them up and storing the crumbs in a silicone bag in the freezer or just saving the actual pieces of bread, thawing them out and creating a quick crumb as and when you want it!

I’ve been trying my hand at the little hand recipe videos. There have been a few disasters and I’m sure there will be many more but I managed to get one completed to show you just how easy this “recipe” if you could even call that it.

It’s a three step process… flour, egg, crumb. Ideally season your crumb and add whatever dried herbs and spices you fancy before dunking your fish and rolling. For the little vid I actually forgot, but it shows you that it doesn’t matter all that much and half the time I’m just winging it myself. It just meant I had to get to hands all messy two times over.

If you want to get all fancy you could blitz some nuts or seeds into the bread crumb. I do like the simplicity of the bread crumb. So delicious served up with a side of roast potatoes or wedges and fine green beans because they’re my current green vegetable addiction.

Simple Breaded Baked Fish

Print Recipe
By Serves: 1 Prep Time: 5 - 10 minutes Cooking Time: 15 minutes


  • 150 - 200g piece of fish skin on or off (hake, cod, haddock...)
  • 1 medium piece of sourdough or bread of choice (probably around 70 - 80g worth!)
  • 1/4 tsp paprika (whatever herbs and spices you might like to give a whirl)
  • 1/4 tsp salt
  • 1 medium egg whisked
  • Olive oil for cooking (ideally place into a spray bottle for a nice even coverage)
  • 1 tbsp plain flour (wheat, spelt, buckwheat, cassava flour)



Preheat oven to 180C (350F).


Place bread into a Nutribullet, food processor or mini chopper and blitz to a coarse crumb and place into a bowl.


Season with salt, paprika and whatever other herbs and spices you might like...chili, cumin, coriander, dill, basil... go wild!


Whisk egg in a bowl.


Place fish into a separate bowl and coat with flour.


Then place into the egg and coat all the way around. Shake off excess.


Now roll in the breadcrumb mixture.


Place onto a baking tray lined with baking paper. Spray with oil or drizzle if you don't have a spray bottle.


Bake for 15 minutes. Cooking times will vary depending on the thickness of your piece of fish. When the fish flakes away easily with a fork it is cooked.

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