Crunchy Oven-Fried Fish

This recipe was published September 1, 2008 from Cook's Illustrated - the place where I get a lot of my information and tips.  If you feel like fish and chips, make this recipe because the crust is so delicious, you won't need the "chips".  And it's baked, not deep, fat fried.  You'll just want to pick off the crust and eat it alone.

To prevent overcooking, buy fish fillets at least 1 inch thick. 

I think I found some fish that fits the bill.  This is a nice piece of cod from our freezer full of frozen fish from Bruce's fishing trip to Canada.

The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container.

Serves 4

4 large slices white sandwich bread , torn into 1-inch pieces
2 Tbsp. unsalted butter, melted
Salt and ground black pepper
2 Tbsp. minced fresh parsley leaves
1 small shallot, minced (about 2 tablespoons)
1/4 cup plus 5 tablespoons flour
 2 large eggs
2 tsp. prepared horseradish (optional)
3 Tbsp. mayonnaise
1/2 tsp. paprika
1/4 tsp. cayenne pepper (optional)
1-1/4 pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1-1/2 inches thick), cut into 4 pieces

Here's how the fish looked after removing the skin and cutting into nice fillets.

1. Adjust oven rack to middle position and heat oven to 350 degrees.

2.   Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3-1/2 cups crumbs). Coarse bread crumbs will ensure the coating is very crisp.

3.  Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. 

4.  Remove crumbs from oven.  Cool crumbs to room temperature, about 10 minutes.  Transfer crumbs to pie plate; toss with parsley and shallot. 

5.  Increase oven temperature to 425 degrees.

6. Place 1/4 cup flour in second pie plate. 

7.  In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.  Thickening batter with flour and mayonnaise prevents toasted crumbs from turning soggy and glues them firmly to fish.

8. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. 

9.  Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Pressing down gently on crumbs helps to pack thick layer on fish.  

10.  Transfer breaded fish to wire rack. Baking fish on a wire rack set inside baking sheet allows air to circulate underneath.  Repeat with remaining 3 fillets.

11. Bake fish until thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes.

12.  Using thin spatula, transfer fillets to individual plates and serve immediately.

A delicious dinner of crunchy oven-fried fish, coleslaw and yukon gold potatoes.