Crunchy Oven-Fried Fish

Dr. Sweetpea loves deep fried fish, but I'm not a fan of them because they're always greasy and super unhealthy. I've been searching for an oven-fried fish recipe for a while so he can eat fish with a crispy coating that isn't deep fried. I recently came across this Crunchy Oven-Fried Fish recipe on America's Test Kitchen's website and immediately knew that this would be a hit! It only took one bite for Dr. Sweetpea to be blown away by how good the oven fried fish turned out! 

Crunchy Oven-Fried Fish

(Source: America's Test Kitchen)

4 large slices white sandwich bread, torn into 1-inch pieces

2 tablespoons unsalted butter, melted

Salt and ground black pepper

2 tablespoons minced fresh parsley leaves

1 small shallot, minced (about 2 tablespoons)

1/4 cup plus 5 tablespoons unbleached all-purpose flour

2 large eggs

2 teaspoons prepared horseradish (optional)

3 tablespoons mayonnaise

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

1 1/4 pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces

Lemon wedges

Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.

Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.

Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.

Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.

Comeback Sauce

(Source: America's Test Kitchen/Cooks Country)

1/2 cup mayonnaise

1/3 cup chopped onion

2 tablespoons vegetable oil

2 tablespoons chili sauce

1 tablespoon ketchup

2 1/2 teaspoons Worcestershire sauce

2 1/2 teaspoons hot sauce

1 teaspoon yellow mustard

1 teaspoon lemon juice

1 garlic clove, minced

3/4 teaspoon pepper

1/8 teaspoon paprika

Process all ingredients in blender until smooth, about 30 seconds. Sauce can be refrigerated for up to 5 days.