Crispy Perch

Crispy Perch
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These baked fish fillets are quick-to-make with a Southwest flavor twist.
10 min
Prep Time
20 min
Total Time
4 servings

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
large Land O Lakes® Egg
1 cup
shredded Cheddar or Monterey Jack cheese
1 (12-ounce) package
torn romaine lettuce
1 cup
chunky salsa

Directions

  1. Thaw fish fillets thoroughly, if frozen. Rinse; pat dry with paper towels.
  2. Heat oven to 450°F. Lightly grease 11x7-inch glass baking dish; set aside.
  3. Combine tortilla chips, oregano and garlic powder in 9-inch pie plate or baking pan.
  4. 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.
  5. 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.
  6. Place lettuce onto serving platter; top with fish fillets. Top fish with salsa.

Recipe Tips

Nutrition Facts (1 serving)

Calories
380
Cholesterol
145mg
Carbohydrates
19g
Protein
42g
Fat
15g
Sodium
1280mg
Dietary Fiber
4g

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