Active Time

　　10 min

　　Total Time

　　25 min

　　Roasted fries complete this quick take on fish and chips.

　　

Ingredients

Makes 4 servings

　　3/4 cup dry bread crumbs

　　3/4 cup yellow cornmeal

　　1 teaspoon salt

　　1/4 teaspoon cayenne

　　4 (6-oz) pieces center-cut cod or scrod fillet (3/4 inch thick)

　　2 large eggs, lightly beaten

　　6 tablespoons vegetable oil

　　Accompaniment: lemon wedges and tartar sauce

　　

Step 1

Preheat oven to 500°F.

　　

Step 2

Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.

　　

Step 3

Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.

　　

Step 4

Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.