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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Roasted fries complete this quick take on fish and chips. Ingredients:
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 |
Directions:
1. Preheat oven to 500°F.
2. Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.
3. Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish 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, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.
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