Crunchy Oven-Fried fish saves your family from another dinner of oven baked frozen fish sticks and tastes like fried fish without the greasy frying!  Thank you Cook’s Illustrated for yet another spectacular recipe – I promise I won’t turn into “TeeToTable As Cook’s Illustrated” like “Julie & Julia.”  Well, maybe promise is too strong of a word.  I absolutely love the magazine and am currently exploring the cookbook.  It’s almost like cooking with your Grandmother – you follow directions without questioning too much.

The beauty of this recipe was that I could have done a blog about  “What’s Already in the Kitchen” based on the ingredients.  I think I may have mentioned previously that Baussy is a CostCo fanatic.  But, it really comes in handy to have your standard items on hand and a variety of items already in the freezer.  Tonight I pulled out the fish and it was easy to defrost in cold water the individual vacuum sealed pieces of fish.   The great thing about this recipe as well is that you are serving a fish dish that all of your family will enjoy.

For my side dishes, I used my quick and easy potato recipe and finished off my bag of redskin potatoes and combined the peas and green beans for a quick reheated side dish.  Because the peas and green beans were not canned they held up rather well to another use without becoming mushy.  Thrifty!

The great thing about this recipe is every step has great seasoning and flavors built in – no gummy egg wash dipping or flat-mushy breadcrumbs.  Some quick suggestions:

  • Be sure to dry the fillets completely this will allow the coating to stay on better.
  • Use tongs for the last two steps in the coating process.  I didn’t and had to wash my hands after each fillet – duh!  Why didn’t I read that step the first time.
  • Allow to cook slightly on rack and the fillets will come off easily with a thin spatula without leaving the bottom layer of crumbs behind.

Crunchy Oven-Fried Fish is another recipe that is family approved!

 

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Crunchy Oven-Fried Fish

Ingredients

  1. 4 hearty slices white sandwich bread, torn into quarters (I used what I already had on hand)
  2. 2 tablespoons unsalted butter, melted
  3. Salt and Pepper
  4. 2 tablespoons minced fresh parsley
  5. 1 shallot, minced
  6. ½ cup plus 1 tablespoon all-purpose flour
  7. 2 large eggs
  8. 3 tablespoons mayonnaise
  9. 2 teaspoons prepared horseradish (optional – No way – must have)
  10. ½ teaspoon paprika
  11. ¼ teaspoon cayenne pepper
  12. 1 ¼ pounds – or 4 pieces – skinless, thick white fish fillets

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor to coarse crumbs, about 10 pulses. Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. This is important because you want your breadcrumb mixture to be evenly browned. Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate and toss with parsley and shallots. Increase oven temperature to 425 degrees.
  2. Place ¼ cup flour in second pie plate. In third pie plate, whisk eggs, mayonnaise, horseradish, paprika, cayenne, and ¼ teaspoon pepper until combined. Whisk in remaining ¼ cup plus 1 tablespoon flour until smooth.
  3. Spray wire rack with vegetable oil spray and place in rimmed baking sheet. Dry fish thoroughly and season with paper towels and season with salt and pepper. Dredge 1 fillet in flour and shake off excess. Using tongs, coat fillet with egg mixture, then coat with bread-crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to prepared wire rack. Repeat with remaining fillets.
  4. Bake fish until fillets register 140 degrees, 18 to 25 minutes. Allow to cool slightly – using thin spatula, transfer fillets to plates and serve immediately with lemon wedges.
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