"The next time you want to get crispy breading on the outside of your baked fish, try spraying your breadcrumbs with oil. In Susan Olayinka's recipe for Parmesan-crusted tilapia, she coats the filets with mayonnaise to help the breadcrumbs stick and before the filets go into the oven, the breaded fish gets a quick spritz with cooking oil. When it comes out of the oven, it's perfectly golden brown and ready to be paired with a simple everyday, herby salad or steamed rice."
"When shopping for one for your recipe, be sure to take a peek at the label. You'll want to avoid selecting ones that have anything other than oil and propellant. Some sprays, like PAM products, may contain flour or starch. If you're using gluten-free breadcrumbs and feeding someone with an allergy or Celiac disease, be sure to avoid cross-contaminating with a flour-containing spray."
"Neutral oils, like avocado oil spray or olive oil spray, may be better suited for your recipe than extra virgin olive oil, which tends to have a grassier, more noticeable flavor and a lower smoke point."
Achieving crispy breading on baked fish requires spraying breadcrumbs with cooking oil before baking. The technique involves coating fish filets with mayonnaise to help breadcrumbs adhere, then applying a quick spritz of cooking oil spray before placing in the oven. This produces golden brown, crispy results comparable to deep-fried fish. When selecting cooking spray, choose products containing only oil and propellant, avoiding those with flour or starch to prevent cross-contamination with gluten-free ingredients. Neutral oils like avocado or olive oil spray work better than extra virgin olive oil due to its lower smoke point and stronger flavor. This method applies to various breaded foods including chicken nuggets and air-fried items.
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