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Oven Fried Cod (4/1/2011)

Oven Fried Cod

1 5oz. box plain Melba toast
¼ cup vegetable oil
2 large eggs
1 tablespoon Dijon Mustard
1 teaspoon dried thyme
1 teaspoon dried basil
¼ teaspoon garlic powder
1/8 tespoon cayenne pepper
4 skinless Cod filets
Salt & Pepper
Lemon Wedges (for serving)

Adjust an oven rack to the upper-middle position and heat the oven to 450-degrees F. Cover a baking sheet with foil. Put melba toasts in a food processor or blender and pulse until coarse crumbs form. Spread crumbs in a shallow dish and toss with the oil.

Mix the eggs, mustard, thyme, basil, garlic powder, and cayenne together in a separate shallow dish.

Pat the cod dry with paper towel, then seasons with salt and pepper. Working with 1 piece of fish at a time, dip it into the egg mixture, then coat with the melba crumbs. Press on the melba crumbs to make sure they adhere to the fish. Lay the coated fish on a wire rack set over the baking sheet. Bake the fish on the wire rack until the coating is golden and the fish flakes apart when gently prodded with a paring knife. 12-15 minutes. Serve with lemon wedges.


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