Crispy Oven-Baked Fish
We are trying to eat more fish during the week and this is one of my favorites. It produces a crunchy exterior and tender white flesh inside. Serve with Tartar Sauce. This was a recipe I tested for America's Test Kitchen in 2008.
4 large slices white sandwich bread, torn into 1-inch pieces
2 tablespoons unsalted butter, melted
Table salt and ground black pepper
2 tablespoons minced fresh parsley leaves
1 small shallot, minced (about 2 tablespoons)
1/4 cup plus 5 tablespoons all-purpose flour
2 large eggs
2 teaspoons prepared horseradish
3 tablespoons mayonnaise
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 1/4 pounds cod, haddock, or other thick white fish fillets (1 to 1 1/2-inches), cut into 4 pieces
Lemon wedges
1. Adjust oven rack to middle position and heat oven to 350 degrees. 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). Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Allow crumbs to cool at room temperature for 10 minutes. Leaving crumbs on baking sheet, toss with parsley and shallot. Increase oven temperature to 425 degrees.
2. Place 1/4-cup flour in pie plate. In second pie plate, whisk eggs, horseradish, mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
3. 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. Dredge 1 fillet in flour; shake off excess. Using tongs, coat with egg mixture. Coat all sides of fillet with breadcrumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 pieces of fish.
4. Bake fish until instant-read thermometer inserted into center of fillet registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates, and serve immediately with lemon wedges.
Dinner suggestion shown: Crispy Oven-Baked Fish, Butter Sauced Corn, Marinated Tomato and Onion Salad.
4 large slices white sandwich bread, torn into 1-inch pieces
2 tablespoons unsalted butter, melted
Table salt and ground black pepper
2 tablespoons minced fresh parsley leaves
1 small shallot, minced (about 2 tablespoons)
1/4 cup plus 5 tablespoons all-purpose flour
2 large eggs
2 teaspoons prepared horseradish
3 tablespoons mayonnaise
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 1/4 pounds cod, haddock, or other thick white fish fillets (1 to 1 1/2-inches), cut into 4 pieces
Lemon wedges
1. Adjust oven rack to middle position and heat oven to 350 degrees. 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). Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Allow crumbs to cool at room temperature for 10 minutes. Leaving crumbs on baking sheet, toss with parsley and shallot. Increase oven temperature to 425 degrees.
2. Place 1/4-cup flour in pie plate. In second pie plate, whisk eggs, horseradish, mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
3. 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. Dredge 1 fillet in flour; shake off excess. Using tongs, coat with egg mixture. Coat all sides of fillet with breadcrumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 pieces of fish.
4. Bake fish until instant-read thermometer inserted into center of fillet registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates, and serve immediately with lemon wedges.
Dinner suggestion shown: Crispy Oven-Baked Fish, Butter Sauced Corn, Marinated Tomato and Onion Salad.
Comments