Grandma Bernice’s Famous Passover or Anytime Oven-Fried Fish

Try This Delicious Recipe For Oven-Fried Fish! 

This recipe was my mother in law, Bernice Kahn’s original recipe.  Bernice was an excellent cook, and this recipe for her oven fried fish was one of her specialties and a huge family favorite.  When I came into the family and everyone found out how much I liked to cook and eat really good food, they told me about Bernice’s wonderful oven fried fish.  After I got married, I started to make it and it was as delicious as everyone claimed!  My mother, father, and ex-husband Joe really loved it when I made this dish.  This fish is so easy to make, and it is delicious!

  • 1 1/2 pounds thicker mild fish fillets such as scrod or halibut
  • 1 to 1 1/2  sticks of melted margarine or butter (I use Fleischmann’s margarine)
  • 1 jumbo or 2 small eggs mixed with 1 teaspoon of water and a little kosher salt and freshly ground black pepper
  • matzoh meal (which you pour onto a plate and then mix with some kosher salt and pepper)
  • fresh lemon slices, tartar sauce, and coctail sauce for serving

Preheat oven to 350 degrees.  Cover a half sheet pan with heavy duty aluminum foil.  Melt 1 1/2 sticks of margarine right in the oven on the sheet pan for 5 minutes or so.  Pour the melted margarine into a shallow bowl.   Dip the fish fillets first in seasoned egg mixture on both sides.  Then place on plate with matzoh meal which you have already seasoned with kosher salt and freshly ground pepper.  Turn the fish fillets to make sure they are coated with the matzoh meal on both sides.  Then take the coated fish fillets and dip them on both sides into the  melted margarine, making sure that all surface areas of the fish are coated.  Then place on prepared baking pan.  Cook for 20 minutes at 350 degrees.  Then change the setting on the oven to broil.  Broil fish (not too close to the flame) for another 10 minutes.  Serve with fresh lemon wedges, tartar sauce, or coctail sauce.

Note:  Thinner fish fillets such as flounder or sole do not work out well for this dish because of the longer cooking time involved.

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