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!