Crispy Fried Cod

Roasted fries complete this quick take on Fish & Chips.

Active time: 10 min Start to finish: 25 min

• 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

Crispy Fried Cod

Accompaniment: lemon wedges and tartar sauce 

1. Preheat oven to 500°F.

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

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.

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.

Makes enough for 4.