Crunchy Oven-Fried Fish
Appears in Cook's Illustrated September/October 2008, America's Test Kitchen TV
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked flesh. We set out to bake flaky fillets in an ultracrisp crust.
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...