Crispy Oven-Baked-Fish Wraps

Crispy Oven-Baked-Fish Wraps
Photo: Chris Simpson
Prep Time:
25 mins
Total Time:
45 mins

Shake up the standard fish fry night with this meal. Much easier than deep-frying, strips of firm white fish are coated in panko and baked in the oven until crisp on the outside and flaky and tender on the inside. Serve with soft flour tortillas and coleslaw mix for a fun weeknight dinner.


  • 1 cup panko

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 1 pound skinless cod or halibut fillets (3 to 4), cut into 1-inch strips

  • 6 tablespoons mayonnaise

  • 1 tablespoon distilled white vinegar

  • 3 cups coleslaw mix

  • ½ small green apple, cored and cut into matchsticks

  • 8 flour tortillas (each 6 inches), warmed

  • Tender herbs, such as cilantro and dill, and lime wedges, for serving


  1. Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.

  2. Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.

  3. In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.

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