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Crisp Baked Fish Squares
Rachel Kim

Crisp Baked Fish Squares

Frozen fish squares were more uniform than any hand-cut fillet, but thick cod pieces create a convincing home version without industrial processing. One 13-by-18-inch half-sheet holds eight portions. Fine cornflake crumbs make a crisp, even gold coating, and a light oil spray replaces the cafeteria fryer while keeping the fish moist.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lb skinless cod fillets
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp milk
  • 3 cups finely crushed cornflakes
  • 1 cup fine dry breadcrumbs
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup neutral oil
  • Tartar sauce for serving

Method
 

  1. Heat oven to 450°F, line a 13-by-18-inch rimmed sheet with parchment and brush it with half the oil.
  2. Cut cod into eight similar rectangular pieces and pat them very dry.
  3. Place flour in one dish, whisk eggs with milk in another and combine cornflakes, breadcrumbs, paprika, salt and pepper in a third.
  4. Coat each fish piece in flour, egg and crumbs, pressing firmly.
  5. Arrange on the sheet, drizzle with remaining oil and bake for 8 minutes.
  6. Turn carefully and bake 6 to 8 minutes more until crisp and the fish reaches 145°F.
  7. Serve hot with tartar sauce.