Crunchy Oven-Fried Fish

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Appears in Cook's Illustrated September/October 2008, America's Test Kitchen TV

Main Courses
Fish & Seafood
    

Oven-fried fish is typically fraught with soggy coatings and dry, overcooked flesh. We set out to bake flaky fillets in an ultracrisp crust.

SERVES4

TIME1½ hours

has video

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...

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