Crispy Perch

Crispy Perch

These baked fish fillets are quick-to-make with a Southwest flavor twist. This recipe is a favorite of Eric Olson, Minneapolis, Minnesota, the 2000 Wal-Mart World Walleye Champion.

10 min.prep time 20 min.total time
4 servings
000 Ratings

Ingredients

1 to 1 1/4 pounds fresh or frozen perch, tilapia or orange roughy fillets
1 cup finely crushed tortilla or corn chips
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 cup milk
1 egg
1 (12-ounce) package torn romaine lettuce
1 cup chunky salsa

Directions

Thaw fish fillets thoroughly, if frozen.

Rinse; pat dry with paper towels.

Heat oven to 450°F. Combine tortilla chips, oregano and garlic powder in 9-inch pie plate or baking pan.

Whisk together milk and egg in another 9-inch pie plate or baking pan. Dip fillets in milk mixture; then coat with tortilla chip mixture.

Place coated fish in lightly greased 11x7-inch glass baking dish; sprinkle with remaining crushed tortilla chips. Bake for 6 to 9 minutes or until fish flakes with fork. Sprinkle fillets with cheese; continue baking 2 to 3 minutes or until cheese is melted.

To serve, place lettuce onto serving platter; top with fish fillets. Top with salsa.

Nutrition Facts (1 serving)

Calories: 380

Fat: 15g

Cholesterol: 145mg

Sodium: 1280mg

Carbohydrates: 19g

Dietary Fiber: 4g

Protein: 42g

Recipe #11765©2001Land O'Lakes, Inc.

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