This fish couldn’t be easier or quicker and it’s sooo good!
- 4 (6 ounce) cod fillets
- 2 egg whites
- 1 cup buttermilk
- 1 cup flour
- 1 cup dried breadcrumbs
- 3 teaspoons paprika
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoon kosher salt
- 2 tablespoons oil or spray vegetable oil
Preheat oven to 500 degrees F.
Line a rimmed baking sheet with foil and place a wire rack on top.
Lightly spray or brush rack with vegetable oil.
Pat fish dry with paper towels.
Slice fillets in half lengthwise to form long fingers.
In a pie plate or wide shallow dish, whisk egg whites with buttermilk.
In another dish, stir flour with bread crumbs, paprika, cayenne and salt.
Working with 1 piece of fish at a time, lightly coat with flour mixture.
Shake off excess flour, then dip into buttermilk mixture.
Turn to evenly coat.
Shake off excess liquid.
Coat fish in flour mixture again.
Shake off excess coating, then place on rack.
Repeat with remaining fish, 1 piece at a time.
Discard any remaining buttermilk or flour mixtures.
Lightly spray fish with olive or avocado oil or, using a brush, lightly dab about 1 tbsp oil as evenly as possible over coating.Do not skip this step — it is essential for crispy fish.
Bake on top rack of preheated oven until coating is crisp and golden, 8 to 15 minutes.
Do not turn.
Adapted from food.com
