Ingredients:
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 3/4 cup dry bread crumbs (gluten free if needed)
- 3/4 cup organic yellow cornmeal
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 4 (3-6 oz) pieces center-cut wild caught cod or scrod fillet (3/4 inch thick)
- 2 large eggs, lightly beaten
- 6 tablespoons oil (preferably coconut oil due to high temperature)
Preheat oven to 500°F. Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix. 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.
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 6 servings
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