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Crispy Perch

Crispy Perch

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

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10 min
Prep Time
20 min
Total Time


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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 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. STEP 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. STEP 6

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

Nutrition (1 serving)

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