Crispy Oven-Fried Cod

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#63740

serves/makes:

ready in:
under 30 minutes

ingredients

3/4 cup dry bread crumbs
3/4 cup yellow cornmeal
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 pieces (6 ounce size) center-cut cod or scrod fillet (3/4-inch thick)
2 large eggs, lightly beaten
6 tablespoons vegetable oil
lemon wedges, for accompaniment
tartar sauce, for accompaniment

directions

Preheat oven to 500 degrees F.

Combine bread crumbs, cornmeal, salt, and cayenne in a large resealable 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.