Crispy Oven Fried Fish

Crispy fish without the mess and calories of frying!

Just a few weeks ago, we visited London and Dublin for the first time. Both cities were not lacking in fish 'n chips! We ate it several times while on the trip, remembering just how delicious good fried fish can be.

Back at home, I'm not keen on trying to recreate our fried fish adventures because of the sheer mess involved. But I do love crispy fish! This recipe promises super crispy fish, but made in the oven! A simple breading of panko and herbs is well coated then placed on a rack. The rack is key in making sure you get a super crispy breading.

You can either use panko or make your own breadcrumbs. Store bought breadcrumbs are not quite coarse enough to get the best texture.

Crispy Oven Fried Fish

1 cup panko breadcrumbs (see note above)

2 tablespoons minced fresh parsley

1 small shallot, minced

1/2 cup all-purpose flour

2 large eggs

3 tablespoons light mayonnaise

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

4 (6-ounce) firm white fish fillets (like cod or haddock) 1-1 1/2 inches thick

lemon wedges, for serving

Preheat oven to 425 and generously coat a wire rack with cooking spray. Place the rack over a baking sheet.

Combine the panko, parsley, and shallot in a shallow bowl. Place 3 tablespoons of flour into another shallow dish. In a third shallow dish, whisk together the eggs, mayonnaise, paprika, cayenne and 1/4 teaspoon pepper together. To the egg dish, whisk in the remaining flour until a smooth, thick batter is formed.

Pat each piece of fish completely dry with a paper towel and season with salt and pepper. Working with one piece of fish at a time, dredge into the flour, then dip it into egg batter, and finally coat it with the bread crumbs, pressing to adhere. Lay the breaded fish on the prepared wire rack. Repeat until all pieces are coated.

Bake the fish until the coating is golden and it flakes easily when gently poked with a fork, about 18-25 minutes. Keep an eye on it if it's thinner.

Gently transfer the fish to individuals plates and serve with lemon wedges.

Source: adapted from Gourmet: Day to Day