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Cod: Crispy Oven-Fried Cod

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 3/4 cup fine dry bread crumbs
  
• 3/4 cup yellow cornmeal
  
• 1 tsp salt
  
• 1/4 tsp cayenne
  
• 2 large eggs
  
• 4 (6-ounce) pieces center-cut cod or scrod fillet (3/4-inch thick)
  
• Freshly ground black pepper
  
• 6 Tbsp vegetable oil
  
• Accompaniment: lemon wedges and Tartar sauce
  






Instructions



1. Put a rack in upper third of oven and preheat oven to 500° F.
   
   
2. Combine bread crumbs, cornmeal, salt and cayenne in a large sealable plastic bag, seal, and shake to mix. Lightly beat eggs in a shallow bowl.
   
   
3. Season fish with salt and pepper on both sides. Working with one piece at a time, put fish in bag and shake to coat well with crumbs, then dip fish in eggs, shake in crumbs again to coat, and transfer to a plate.
   
   
4. Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet, preferably cast-iron, over high heat until hot but not smoking. Add fish and fry until undersides are golden brown, about 1 minute. Turn fish over, add remaining 3 tablespoons oil, and cook until golden brown on second side, about 1 minute more.
   
   
5. Transfer skillet to oven and bake until fish is cooked through, about 5 minutes. Serve with lemon wedges and tartar sauce.
   
   Serves 4
   
   ..........
   
   If desired, accompany with:
   
   ROASTED FRENCH FRIES
   
   • 1-1/2 pounds russet potatoes (3 large), scrubbed
   • 1/4 cup vegetable oil
   • 1/2 tsp salt
   • 1/4 tsp freshly ground black pepper
   • Accompaniment: catsup and/or mayonnaise
   
   Put a rack in lower third of oven and preheat oven to 500° F.
   
   Cut potatoes lengthwise into 1/3-inch-thick slices, then cut into 1/3-inch-wide sticks. Immediately toss with oil, salt and pepper in a large bowl, then spread sticks in one layer on a large baking sheet with sides.
   
   Bake for 15 minutes. Loosen potatoes from bottom of pan with a metal spatula, turn them over, and spread out again. Bake until crisp and edges are golden brown, about 10 minutes more. Serve with catsup and mayonnaise.
   
   Serves 4