Now I know fried is best! But I’ve been baking some fish to change things up.anybody have a recipe where the fish actually is crunchy?(the coating) it always taste good,i just can’t get the crunchy part figured out..
Any baking pro’s around here? 
Get the rope. 
Panko
Less time and higher heat.
Coating like chicken parmesan, bake high heat and faster. Using butter for your dredge will help Brown the coating as well.
I use a variation of an old almond crusted walleye recipe I found somewhere. Basically a 50/50 mix of bread crumbs(I use panko instead) and almond chopped really fine. Roll fillets in flour, then egg/milk wash, then press into the almond mixture. Dustin’s suggestion of parmesan would be a nice touch.
My recipe calls for searing in a pan first, then baking to finish…which I usually do in cast iron and just put the whole pan in the oven, although I’ve skipped the searing before and gone straight to the baking. Use a higher temp, like 400 or so to crisp the coating and cook the fillets fairly quickly.
Should turn out firm and flaky on the inside and nice and crispy on the outside. I know 4 nice walleye that into my oven just this way last week. 
Last tip: Lay them on parchment paper over the pan to bake. Seems to help, and makes clean up easier. Enjoy!
I’ve also seen some recipes for potato chip crusted fillets. Those have always sounded like they would be both tasty and crunchy.
Thanks for the tips! I’m gonna give the butter then roll in my crunch mix a try this weekend!
Brush fillets with olive oil and coat with panko and parmesan. Place fish on a cooling rack and place that on a shallow baking pan that’s lined with parchment paper. Bake at 375° for 10-20 minutes depending upon thickness of fillets. Nice and crispy!
One more thing, skinless or skin on? Typically I prefer skin off, easier when filleting than scaling them (messy)! Also more versatile when preparing and cooking. However I’ve had them skin-on a number of ways and there can be good reason for that. The skin can hold/retain moisture and flavor particularly if you’re baking at higher temps. It also adds texture and added “crunch” without various concoctions to dress it with. Anything is worth trying, at least once. 
Give shore lunch oven recipe a try. Not bad at all.
1 bag Old Dutch Kettle Crunch jalapeño flavor. Pulse around in food processor till medium fine, or into zipper bag and use a rolling pin.
Spray cookie sheet with Pam
Oven to 425 degrees
Coat fish with real mayo, or light mayo. Jan use your hands, but just a thin coating.
Roll fillets in chip crumbs
Place onto cookie sheet and bake 10-12 minutes, depending on how thick your fillets are, but make sure that they are cooked through.
As you are pulling the pan out, squeeze a drizzle of fresh lemon juice over each fillet and enjoy
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Panko and maybe a little corn meal. BTW fry them! Canola oil is not only not bad for you it is good for you. Also you are not adding that much oil to your food anyway-Americas Test Kitchen did careful weighing before and after and found food like chicken did not retain much oil. Frying fish smells up the house so I fry on the gas grill, I put a whole cast iron skillet inside the grill wait till it gets to 500 and you are ready to fry. You do have to wait a little longer for the heat to come up for round 2 but hey bring beer enjoy the scenery.
Potato chips hands down.
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