Crunchy Oven-Fried Fish
Appears in Cook's Illustrated September/October 2008
WHY THIS RECIPE WORKS
The golden brown coating and moist, flaky flesh of batter-fried fish come at a price: the oil. Cooks have turned to the oven to avoid the bother of deep-fat frying, but oven-frying often falls short. The coating never gets very crisp and th...