Matzo Fried Fish

When you think of a delicious, crispy fish dinner, frying might be the first method that comes to mind. However, this Baked Matzo Fish recipe offers all the crunchy texture and savory flavor you crave with a simpler, cleaner approach.

This dish is a fantastic kosher-friendly main course, perfect for holidays like Passover or any weeknight when you want a satisfying, easy fish dinner.

By using matzo meal as the primary coating, we achieve a distinctively light and airy crunch that clings perfectly to tender white fish fillets. Paired with a tangy red cabbage slaw, this meal balances richness with bright, fresh flavors.

Why Choose Baked Matzo Fish?

This recipe transforms a traditional fried favorite into a baked masterpiece. Baking is an excellent method for achieving a beautifully golden, crispy crust without the need for deep frying. It’s healthier, creates less mess, and allows the delicate flavor of the fish to shine through.

The matzo meal coating, seasoned with garlic and onion powder, provides a unique texture that is both crunchy and satisfyingly light. This dish is naturally kosher for Passover when made with rice flour, but it’s a year-round winner for anyone seeking a delicious fish recipe.

Key Ingredients Breakdown

The magic of this recipe lies in its simple, high-quality ingredients. Thin white fish fillets like flounder or sole are ideal because they cook quickly and evenly. The matzo meal creates the signature crisp coating, while the rice flour (or all-purpose flour for non-Passover use) helps the egg wash adhere.

The seasoning blend of garlic powder, onion powder, and black pepper adds depth without overpowering the fish. For the slaw, fresh red cabbage and lemon juice provide a crisp, acidic contrast that cuts through the richness of the baked fish.

Step-by-Step Instructions for Perfect Baked Matzo Fish

Follow these detailed steps to ensure your fish turns out perfectly crispy and flavorful every time.

Preparing the Fish and Coating

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a shallow dish, combine 1 cup of matzo meal, 1 1/2 teaspoons of garlic powder, 1 1/2 teaspoons of onion powder, and 1/2 teaspoon of freshly ground black pepper. Mix these dry ingredients thoroughly.

In a second shallow dish, lightly beat 2 large eggs. In a third dish, place 1/3 cup of rice flour. Pat your 1 lb. of thin white fish fillets very dry with paper towels. This step is crucial for the coating to stick properly. Season the fillets lightly with kosher salt.

The Breading and Baking Process

Set up your breading station: flour dish, egg dish, then matzo meal mixture. Dredge each fish fillet first in the rice flour, shaking off any excess. Next, dip it into the beaten egg, allowing the excess to drip off.

Finally, press the fillet firmly into the matzo meal mixture, ensuring an even, generous coating on all sides. Place the coated fillets on the prepared baking sheet. For extra crispiness, you can lightly spray the tops with a neutral oil cooking spray. Bake in the preheated oven for 12-15 minutes, or until the coating is golden brown and the fish flakes easily with a fork.

Making the Red Cabbage Slaw

While the fish bakes, prepare the slaw. Finely chop 1/4 of a small red cabbage (about 8 oz.) to yield roughly 3 cups. Place it in a mixing bowl. Add 1 tablespoon of fresh lemon juice and 1/2 teaspoon of kosher salt. Toss everything together until the cabbage is well-coated. Let it sit for at least 10 minutes to allow the cabbage to soften slightly and the flavors to meld. This simple slaw adds a necessary fresh, crunchy element to the plate.

Serving Suggestions and Pairings

Serve the hot, crispy baked matzo fish immediately alongside the red cabbage slaw. For a complete meal, consider adding a side of roasted potatoes or steamed green beans. The contrast between the warm, savory fish and the cool, tangy slaw is what makes this dish truly special. It’s a versatile main that pairs well with many sides, much like our popular Chicken Pot Pie Noodle Bake.

Recipe Tips, Notes, and Variations

For the crispiest results, ensure your fish fillets are thoroughly dried before breading. Don’t skip the flour step it’s the glue that holds the entire crust together.

If you’re not observing Passover, all-purpose flour works perfectly in place of rice flour. You can customize the seasoning in the matzo meal; try adding a pinch of smoked paprika or dried herbs. For a lighter version, you can use an air fryer.

Cook at 400°F for about 8-10 minutes, checking for doneness. Leftover fish is best reheated in an oven or toaster oven to preserve the crust’s texture. This technique for a crunchy coating is also fantastic on poultry, as seen in our Pretzel-Crusted Chicken Breast.

Nutritional Information and Dietary Considerations

This Baked Matzo Fish is a hearty main course. The nutritional values per serving are detailed in the table below. While the dish is inherently kosher for Passover when specific ingredients are used, it can easily be adapted for other dietary needs. For a gluten-free version year-round, ensure your matzo meal is certified gluten-free and use rice flour. The recipe is naturally nut-free.

Nutrient	Amount Per Serving
Calories	1567 Calories
Total Fat	152 g
Carbohydrates	26 g
Protein	26 g
Dietary Fiber	2 g
Sugars	2 g
Sodium	1004 mg

Conclusion: A New Family Favorite

This Baked Matzo Fish recipe proves that you don’t need a fryer to achieve an incredibly crispy, flavorful fish dinner. It’s a testament to how simple ingredients, when prepared with care, can create a meal that feels both special and comforting.

Whether for a holiday table or a simple family dinner, this dish is sure to impress with its perfect crunch and balanced flavors. Give it a try and discover your new go-to method for a perfect fish fillet.

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