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"Fried" Fish Fillets

"Fried" Fish Fillets are just like the fried fish you were used to growing up as a kid, except they aren't fried!These are breaded and baked fish fillets that have a perfect crunch on the outside and tenderness on the inside.

Preparation Time15 min

Cooking Time40 min


  • 1 1/2 pound thick fish fillets (your favorite), cut bite size
  • 1 1/4 cup milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons hard margarine or butter
  • 1/2 cup dry bread crumbs
  • 1/4 teaspoon poultry seasoning
  • 1 teaspoon (5 ml) parsley flakes
  • 1/2 teaspoon onion powder


  1. Place fish pieces in ungreased shallow 2 quart casserole dish.
  2. Whisk milk into flour in small saucepan until no lumps remain.
  3. Add dill weed, salt and pepper. Heat and stir until boiling and thickened.
  4. Pour over fish. For topping: Melt margarine in small saucepan. Mix in remaining 5 ingredients. Sprinkle over sauce.
  5. Bake, uncovered, in 400 degrees F oven for about 40 minutes until fish flakes when tested with fork.


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twoangel: Thanks for your comment. Yes, it is the breadcrumbs that probably give this fish a perfect "crunch." Please let us know how yours turns out! Blair, editor for

At the top of the recipe is a comment that the outside has a crunch and the inside is soft. I am looking at the flour and ing. and I think it is just enough to do that and not make it a sauce, but I also feel the measurements must be exact for sure sounds yummy and great for people with cholesteral highs, which I have......good luck..........would love to know how yours comes out as I will let you know about mine.thanks!

@meadowview1, I'm sorry we don't have nutritional facts for all of our recipes. Especially since many of the recipes were reader submitted. @creation station, As lobo012847 mentioned, once you bake the fish it will be crispy and no white sauce is prominent. Thanks everybody for your comments!

This will not result in a "white sauce". It is BAKED in an oven to make it CRISP.

Are there any pages with the nutritional analysis of the recipes?

can someone tell me if this taste like fried fish or does the milk make a white sauce?I would like to make this,but we do not like the white creamy sauces.thank you!


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