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baking, pan-frying
Crispy Oven-Fried Cod

Photo by: Romulo Yanes
Comments: 1
 

Recipe

Roasted fries complete this quick take on fish and chips.

Yield: Makes 4 servings

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

Accompaniment:

  • Lemon wedges and tartar sauce

Directions

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.


© 2004 Condast Publications
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Accompaniments.

549kcal (27%)
80mg (8%)
2mg (3%)
58mcg RAE (2%)
868mg
96mg
39g
2g
4g
35g
179mg (60%)
858mg (36%)
3g (15%)
27g (42%)
3mg (16%)
 

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  • AnnMarie

    04.15.11 Flag comment

    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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