CRISPY OVEN FRIED COD
Main Ingredient: OVEN*FRIED*COD Cuisine: American
3/4 cup dry bread crumbs
3/4 cup yellow cornmeal
1 teaspoon salt
1/4 teaspoon cayenne
4 (6-oz) pieces center-cut cod or scrod fillet (3/4 inch thick)
2 large eggs, lightly beaten
6 tablespoons vegetable oil
Accompaniment: lemon wedges and tartar sauce
Nutrition Factsper serving of Makes 4 servings.
Step 1Preheat oven to 500°F (260°C)
Step 2Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.
Step 3Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in a bag and shake to coat well with crumbs.
Step 4Dip fish in eggs, then shake in crumbs again to coat.
Step 5Transfer fish to a plate.
Step 6Heat 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.
Step 7Turn over, add remaining 3 tablespoons oil, and cook 1 minute more.
Step 8Put the skillet in the upper third of the oven and bake until fish is just cooked through about 5 minutes.