Crispy Oven-Fried Cod
The Gourmet Cookbook
Published by Houghton Mifflin Harcourt
Roasted fries complete this quick take on fish and chips.
Cooking Methodbaking, pan-frying
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationkosher, lactose-free, peanut free, soy free
Taste and Texturecrisp, light, savory
- 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
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.
Read NextBaked Porgy
2004 Condast Publications
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Apr 15, 2011
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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