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Crunchy Oven-Fried Fish

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

<p>This recipe comes from America&#8217;s Test Kitchen, and it&#8217;s a keeper! You make your own bread crumbs, and season them with fresh herbs and shallots. The fish is coated with a seasoned egg/flour mixture and then baked for 20 minutes. The fish was moist and the breading was truly crunchy. We loved this&#8212; and I am going to experiment with this coat for breaded zucchini. </p>


4 large slices white sandwich bread , torn into 1-inch pieces
2 tablespoons unsalted butter , melted
2 tablespoons minced fresh parsley leaves
1 small shallot , minced (about 2 tablespoons)
¼ cup plus 5 tablespoons unbleached all-purpose flour
2 large eggs
2 teaspoons prepared horseradish (optional)
3 tablespoons mayonnaise
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
pounds skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1½ inches thick), cut into 4 pieces (see note)
Lemon wedges

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