Crispy Oven-Fried Cod Fish

adapted from combined online searches
by Katherine Koelsch Kriken

serves 6

1½ cups dry breadcrumbs

1½ cups yellow cornmeal

2½ teaspoons seasoning salt

1½ teaspoons lemon pepper (or 1 teaspoon black pepper, to taste)

1½ teaspoon garlic powder

½ teaspoon cayenne pepper

Six 6-ounce cod fish fillets (about ¾-inch thick)

3 large eggs, slightly beaten

6 – 7 tablespoons vegetable oil, as needed

                                                                      

Set oven rack to lowest position. Preheat oven to 475° F.

In large heavy ziptop bag, combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder, shake bag to mix (can use a shallow bowl).

In a shallow bowl, slightly beat the eggs. 

Add one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces.  Transfer to a plate.

Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking.

Fry the fish until the undersides are golden brown (about 1 minute) Turn fish over and add 3 – 4 tablespoons oil; cook another minute more.

Place the skillet in the oven and bake for about 5-6 minutes or until just cooked through.

Nothing fancy but if you want crispy coating this is the best without deep frying.  We especially enjoy it when "true Alaska cod" is available in early Spring.