Make sure to pat your fish dry before doing anything else, as moist foods have a much harder time getting crunchy. To make your coating as crispy as possible, try toasting your breadcrumbs ahead of time — that way, when it’s time to bake, they’ll already be nice and golden. But where you can bring moisture in is in the wet layer between the filets and the crumbs. Mix a whisked egg together with flour and mayo, sour cream, or Greek yogurt, then dip your fish in and follow with the dry ingredients. Panko breadcrumbs work beautifully, but you can also use crushed Ritz crackers, corn flakes, or even Cheez-Its — and don’t forget to season them with garlic powder, onion powder, herbs, or red pepper flakes.
When it comes to the baking rack, make sure to spray or rub it lightly with oil before you put on your fish. You’ll want to thoroughly press the coating into your filets and shake them to allow any excess breadcrumbs to fall off. Oven-fried fish tastes best right when it comes out, but if you do need to keep it warm while you wait for your sides to finish cooking, keep them on the wire rack in an oven set to a low temperature, around 150 degrees Fahrenheit.
