CRUNCHY "OVEN-FRIED" FISH

Serves 4
America's Test Kitchen Recipe

I'd have to say that Cod is one of my favorite fish.  I like it cooked just about any way.  I like it dried as well as fresh. The distinctive odor of cod cooking transports me back to childhood Christmas Eve gatherings when my Gram would make a Bacala "gravy" for spaghetti. 

4 Large slices white or wheat bread, torn into 1" pieces
2 Tbsp unsalted butter, melted
2 Tbsp minced fresh parsley
1 Shallot, minced (about 2 Tbsp)
1/4 Cup Plus 5 Tbsp all purpose flour
2 Large Eggs
2 Tsp Horseradish (optional)
3 Tbsp Mayonnaise
1/2 Tsp Paprika
1/4 Tsp Cayenne pepper (optional)
1-1/4# skinless cod, haddock or other white fish (1-1-1/2" thick) cut into 4 pieces

Adjust oven rack to middle position and heat to 350
Pulse bread, melted butter, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a food processor until bread is coarsely ground.  You should have about 3-1/2 cups. Transfer crumbs to a rimmed baking sheet and bake until deep golden brown and dry; which should take about 15 minutes, stirring twice during the baking time.  Cool to room temperature about 10 minutes.  Transfer to a pie plate and toss with parsley and shallot.

Increase the oven temperature to 425.

Place 1/4 cup of flour in a pie plate.  In another pie plate whisk eggs, mayonnaise, paprika, 1/4 teaspoon of black pepper and horseradish and cayenne (if using).  Whisk in remaining 5 Tablespoons of flour until smooth.

Spray a wire rack with nonstick cooking spray and place on the rimmed baking sheet.
Dry the Cod thoroughly with paper towels and season with salt and pepper.
Dredge a fillet in flour; shake off excess and coat with egg mixture.
Coat all sides with bread crumb mixture pressing gently so that a thick layer adheres to the fish.  Transfer to the wire rack and repeat with the remaining fillets.
Bake until the inside registers 140 degrees (about 18 to 25 minutes).  Using a thin spatula, transfer to plates and serve immediately with lemon wedges and tartar sauce.