Crispy Breaded Cod Fillets

Wisconsin is known for delicious Friday night fish fry's, but this baked fish is absolutely delicious and so easy to make at home.

3 TBS butter

1 large shallot, minced (I used a small onion)

Salt and pepper

1 garlic clove, minced

1 tsp minced fresh thyme or 1/4 tsp dried (I used Italian seasoning)

3/4 c panko breadcrumbs

2 TBS minced fresh parsley

2 TBS mayonnaise

1 large egg yolk

1/2 tsp grated lemon zest

4 (6-8oz) skinless cod fillets 1 to 1 1/2 inches thick

Melt the butter in a skillet over medium heat.  Add shallot and 1/2 tsp salt and cook until softened, about 3 minutes.  Stir in the garlic and thyme and cook about 30 seconds.  Add panko and 1/4 tsp pepper and cook, stirring constantly until evenly browned, about 4 minutes.  Transfer panko mixture to a shallow dish and let cool for 10 minutes.  Stir in parsley.

Whisk mayonnaise, egg yolk, lemon zest and 1/4 tsp pepper together in a bowl.  Pat cod dry with paper towels and season with salt and pepper.  Brush tops of fillets evenly with mayonnaise mixture.  Working with 1 fillet at a time, dredge coated side in panko mixture, pressing gently to adhere.  Place fillets crumb side up on a large plate.

Cover and refrigerate cod for at least 1 hour or up to 24 hours.

Adjust oven rack to middle position and heat oven to 300 F.  Set wire rack in a rimmed baking sheet and spray the rack with vegetable oil spray.  Transfer cod to prepared rack and bake until fish flakes apart when gently prodded with a paring knife and registers 140 F, 45-55 minutes, rotating sheet halfway through baking.

Serves:  4

Source:  The Make-Ahead Cook (America's Test Kitchen)

Kimberly