Crispy Perch

Crispy Perch

These baked fish fillets are quick-to-make with a Southwest flavor twist.

10 min. prep time
4 servings
000 Ratings


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 cup shredded Cheddar or Monterey Jack cheese
1 (12-ounce) package torn romaine lettuce
1 cup chunky salsa


Thaw fish fillets thoroughly, if frozen.  Rinse; pat dry with paper towels.

Heat oven to 450°F.   Lightly grease 11x7-inch glass baking dish; set aside.

Combine tortilla chips, oregano and garlic powder in 9-inch pie plate or baking pan.

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

Place coated fish in prepared pan; sprinkle with remaining crushed tortilla chips. Bake 6-9 minutes or until fish flakes with fork. Sprinkle fillets with cheese; continue baking 2-3 minutes or until cheese is melted.

Place lettuce onto serving platter; top with fish fillets. Top fish 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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