Oven-Fried Fish

4 large
2 T
¼ t
¼ t
2 T

¼ cup

2 large
3 T
½ t
¼ t
¼ t
5 T

4

hearty or country white sandwich bread
melted butter
salt
pepper
fresh Italian parsley

flour

eggs
mayonnaise
paprika
black pepper
cayenne (optional)
flour

Servings of skinless tilapia or some other white fillet, roughly 1¼ lbs

• Tear bread into small chunks and pulse with melted butter, salt, and pepper in a food processor until coarsely ground.  Yield should be around 3.5 cups.
• Bake on a rimmed baking sheet at 350 until deep golden brown and dry.  Should take around 15 minutes, stir every 5 minutes.
  
• Cool crumbs at least 10 minutes, transfer to a large flat-bottomed dish and toss with chopped parsley.
• Place 1/4 cup flour in another container.
• Whisk 3rd set in a yet another container.  You should have 3 containers of stuff now.
• Spray a wire rack with cooking spray and place it in a backing sheet.  Preheat oven to 425.
  
• Dry the fish and season with salt and pepper.  One fillet at a time: (a)  dredge in flower & shake off excess, (b) use hands to coat with egg mixture, and (c) coat all sides with bread crumb pressing gently to get a thick layer.
• Place fish on wire rack and bake at 425 until centers register 120 to 130.  Should take less than 15 minutes.
• Yield:  4 servings
• Source:  Modified from Cook's Illustrated
  

Category:  American                                                                                                                                              Modified 1/23/13