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Crispy Oven-Fried Cod

Updated August 25, 2016

Cookbook

The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Romulo Yanes

Roasted fries complete this quick take on fish and chips.

Makes4 servings

Cooking Methodbaking, pan-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationkosher, lactose-free, peanut free, soy free

Mealdinner

Moodstressed, tired

Taste and Texturecrisp, light, savory

Ingredients

  • 3/4 cup dry bread crumbs
  • 3/4 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 4 (6-oz) pieces center-cut cod or scrod fillet (3/4 inch thick)
  • 2 large eggs, lightly beaten
  • 6 tablespoons vegetable oil
  • Lemon wedges and tartar sauce

Instructions

Preheat oven to 500°F.

Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.

Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.

Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.

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This is a Great Recipe for Cod or Haddock the same taste as take out I added a little savory to the Bread crumbs

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