Hi, I’m Hannah! I have a deep love for classic fish and chips, but I don’t love the greasy mess and heavy feeling that comes with deep-frying at home. For years, I searched for a healthy fish batter that could deliver that signature crispy, golden crunch in the oven. Most attempts were… disappointing. They were either soggy or bland. So, I made it my mission to create a foolproof method, a ‘good habit’ for making perfect baked fish. This recipe is the amazing result. It uses a simple two-step coating to create a fish so crispy and flavorful, you’ll never miss the deep fryer.

Table of Contents

Why You’ll Love This Recipe

Incredibly Crispy: We use a secret weapon—Panko breadcrumbs—to create an unbelievably light, airy, and crunchy coating right in your oven.
Healthy & Light: By baking instead of deep-frying, we use a fraction of the oil, letting the delicious, flaky fish shine. It’s a meal you can feel great about.
Quick & Easy: This recipe is ready in about 20 minutes, making it a perfect weeknight dinner for the whole family.
No Mess, No Stress: Say goodbye to a splattered stovetop and the smell of old frying oil. This method is clean, simple, and stress-free.

Best Crispy Baked Fish (Easy & Healthy Fish Batter) (ingredients)

The Key Ingredients for the Crispiest Fish Batter Coating

The magic of this healthy “batter” comes from a simple two-part breading process.

White Fish Fillets: A firm, flaky white fish is perfect here. Cod, haddock, or pollock are all excellent and sustainable choices. The key is to use fillets that are about 1-inch thick.
Flour: A light dusting of seasoned flour is our first step. It gives the egg something to cling to. You can use all-purpose, whole wheat, or a gluten-free blend.
Egg: This acts as the “glue” that holds our crispy Panko coating onto the fish.
Panko Breadcrumbs: This is the non-negotiable secret ingredient! These Japanese-style breadcrumbs are lighter and flakier than regular breadcrumbs, which means they absorb less oil and bake up much, much crispier.
Spices: We season both the flour and the Panko. A simple mix of paprika, garlic powder, salt, and pepper adds a savory depth of flavor to every layer of the coating.
Olive Oil Spray or Melted Butter: A light spritz of oil or a drizzle of butter over the Panko before baking is what helps it turn that beautiful, deep golden-brown.

How to Make Crispy Baked Fish (Step-by-Step)

This simple breading station method is the key to success. The full, detailed recipe is in the recipe card at the bottom of this post!

Prepare the Fish: The first habit for crispy fish is to pat your fillets completely dry with a paper towel. This helps the coating stick.
Set Up Your Breading Station: You’ll need three shallow dishes.
- Dish 1: Whisk together the flour and a portion of the spices.
- Dish 2: Whisk the egg.
- Dish 3: Combine the Panko breadcrumbs with the remaining spices.
Dredge and Coat: Working with one fillet at a time, first dredge it in the seasoned flour, shaking off any excess. Next, dip it in the egg, letting any excess drip off. Finally, press it firmly into the Panko mixture, coating all sides.
Bake to Crispy Perfection: Place the coated fillets on a baking sheet lined with parchment paper. Give them a light spritz of olive oil spray. Bake in a hot oven for 12-15 minutes, or until the fish is cooked through and the coating is golden brown and crispy.

Best Crispy Baked Fish (Easy & Healthy Fish Batter) (processing)

Tips for Success: The “Crispy Fish Batter Coating” Habits

The “Pat Dry” Habit: Moisture is the enemy of crispiness. A dry surface is the #1 secret to making sure your healthy fish batter adheres properly and bakes up crunchy.
The “One Hand Wet, One Hand Dry” Method: When breading, use one hand exclusively for the dry flour/Panko and the other hand for the wet egg. This simple habit prevents your fingers from becoming a clumpy mess and keeps your breading station clean.
Press Firmly: When you place the fish in the Panko, use your dry hand to gently press the breadcrumbs onto the fillet. This helps them adhere for a thick, even crust.
Don’t Crowd the Pan: Just like with roasting vegetables, your fish needs space. Place the fillets at least an inch apart on the baking sheet so the hot air can circulate and crisp up all sides.

Frequently Asked Questions (FAQ)

How do I know when the fish is cooked?
The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The Panko coating should be a deep golden brown.
Can I make this gluten-free?
Absolutely! Use a good 1-to-1 gluten-free all-purpose flour for the first step, and use gluten-free Panko breadcrumbs (widely available) for the coating.
What’s the best fish to use for this recipe?
A firm white fish works best. My favorites are cod, haddock, pollock, or even tilapia. Avoid more delicate fish like flounder, as it can fall apart.
What should I serve with this crispy baked fish?
It’s fantastic with a side of my Easy Roasted Sweet Potato Rounds for a healthy “fish and chips” experience. It’s also great with a simple coleslaw, a side salad, or steamed green beans. Don’t forget a side of healthy tartar sauce!

More Healthy Weeknight Dinners

Build Your Healthiest Habit

End the “what’s for dinner?” stress. Get my free guide with 5 Healthy Dinners in Under 30 Minutes, plus simple weekly recipes to help you feel good, consistently.

The Best Crispy Baked Fish Recipe

Tired of soggy baked fish? This is the ONLY Crispy Baked Fish recipe you'll ever need! We use a simple, healthy "fish batter" with Panko to get an unbelievably crunchy coating in the oven.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Equipment

Large Baking Sheet
3 Shallow Dishes (for breading)

Ingredients

4 6-ounce firm white fish fillets (like cod or haddock), about 1-inch thick
1/2 cup all-purpose flour or a 1-to-1 GF blend
2 large eggs
1 1/2 cups Panko breadcrumbs use GF Panko if needed
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
Olive oil spray or 2 tbsp melted butter
Lemon wedges for serving

Instructions

Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Pat Fish Dry: Thoroughly pat the fish fillets dry on both sides with a paper towel. Season them lightly with a pinch of salt and pepper.
Set Up Breading Station: You will need three shallow dishes.
In the first dish, whisk together the flour, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
In the second dish, lightly beat the eggs.
In the third dish, combine the Panko breadcrumbs with the remaining 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
Coat the Fish: Working with one fillet at a time, first dredge it in the seasoned flour, shaking off the excess. Next, dip it fully into the egg wash, allowing the excess to drip off. Finally, press the fillet firmly into the Panko mixture, ensuring it is completely coated on all sides.
Arrange and Bake: Place the coated fish fillets on the prepared baking sheet, leaving space between them. Lightly spritz the tops with olive oil spray or drizzle with melted butter.
Bake: Bake for 12-15 minutes, or until the coating is golden brown and crispy, and the fish flakes easily with a fork. There’s no need to flip them.
Serve: Serve immediately with fresh lemon wedges and your favorite sides.