Baked fried fish?

[Dilbert]

>>The flipping is where they usually get pretty beat up

try the two doohickie theory - in the pix you can see I have one longer thinner one (blue) - works 'better' under long thin filets - and one wide stubby one (white) - works 'better' for more squarish pieces.

depending on the size / shape of the 'piece de' flippance' I'll swap them using the appropriate size to get under the piece and the other to control its motion as it gets lifted & flipped so it does not just splatter down &/or breakup.

I'm kinda' prone to using two pointy things for most of my flipping - it really helps with 'fragile' things - eggplant rounds to fish... - also cuts down on the plop-plop-spatter-ouch! factor. you'll see some asbestos fingered chefs on tv do a flip stabilizing the motion with their fingers.

[Cook Chatty Cathy]

I've been using a 3 part cornmeal to 2 part flour with my onion and garlic powder plus pepper seasoning. The flipping is where they usually get pretty beat up but you're going to have to turn it whether baked or fried unless deep fried.

Hey John, I too have problems with mine breaking apart when I try and flip it. I have found that if I do not flip until it is very crisp and almost done thru & thru it will not break apart as easily! I do the baking or broiling without flipping (heat surrounds it), and if pan frying I just wait until like I said it is very close to done, flipping only to briefly brown the other side.

[Mama Mangia]

okay

try this one

bake your fish on one side - remove from oven

place an inverted wire rack over the one-sided baked fish

invert onto wooden cutting board

carefully place rack back onto baking sheet with fish on rack

return to oven

finish baking

eat