Crunchy Oven-Baked Fish

I have another fish recipe to share with you, and if you’ve read my last fish post, you know I’m not much into fish. My family should be eating fish more often, and I certainly want my children to grow up liking it. So, here I am cooking and blogging about fish!

I have always eaten fish and chips, because how can you go wrong with something that’s been deep-fried? But, deep-fried fish kind of defeats the whole purpose of eating healthy.  I wanted to find a fish recipe that reminded me of fish and chips, but was healthier.  I found what I was looking for in the 2009 America’s Test Kitchen Cookbook. 



My family loved Crunchy Oven-Baked Fish.  My son, who wouldn’t even touch the salmon, loved this fish, and I thought it was tasty. The fish was tender and flaky, and the breading was crisp and flavorful.  I will make this again, and next time I might not need to make the macaroni salad to have something to look forward to.  At least it wasn’t cake this time! 



Crunchy Oven-Baked Fish
from America’s Test Kitchen Cookbook
4 large slices of high-quality white sandwich bread, torn into 1-inch pieces
2 tablespoons unsalted butter, melted
salt and ground black pepper
2 tablespoons fresh parsley leaves
1 small shallots, minced (2 tablespoons)
¼ cup plus 5 tablespoons unbleached all-purpose flour
2 large eggs
3 tablespoons mayonnaise
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 ¼ pounds thick white fish like cod or haddock (I used rockfish)
Lemon wedges

Adjust an oven rack in the center of the oven, and preheat the oven to 350°F.  In a food processor fitted with a metal blade pulse the bread, melted butter, ¼ teaspoon salt and ¼ teaspoon black pepper until the mixture is coarsely ground.  The breadcrumb mixture should equal 3½ cups.  Transfer the breadcrumbs to a rimmed baking sheet and bake for about 15 minutes or until the breadcrumbs are dry and a deep golden brown, stirring twice.  Cool the crumbs to room temperature, about 10 minutes.  Transfer the crumbs to a pie plate and stir in the parsley and shallot. 

Increase the oven temperature to 425°F.  Place ¼ cup of flour in a second pie plate, and in a third pie plate, whisk together eggs, mayonnaise, paprika, cayenne and ¼ teaspoon black pepper.  Whisk in the remaining 5 tablespoons flour into the egg mixture until smooth.

Spray a wire rack with cooking spray, and place in a rimmed baking sheet.  Pat the fish dry and season with sslt and pepper.  Dredge the fish in the flour shaking off the excess.  Then, dip the fish into the egg mixture and finish with the breadcrumb mixture.  Press the breadcrumb mixture into the fish so there is a think layer of crumbs.  Transfer the breaded fish to the wire rack.  Repeat with the remaining fish fillets.

Bake the fish for about 18 10 25 minutes or until an instant-read thermometer inserted in the center of the fish reads 140°F.  Using a thin spatula, transfer the fillets to individual plates and serve with the lemon wedges.