1Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, salt, and pepper in food processor until bread is coarsely ground. Transfer to rimmed baking sheet and bake until golden brown and dry, about 15 minutes, stirring twice. Cool crumbs to room temperature. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
2Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, salt, and pepper in food processor until bread is coarsely ground. Transfer to rimmed baking sheet and bake until golden brown and dry, about 15 minutes, stirring twice. Cool crumbs to room temperature. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
3Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, salt, and pepper in food processor until bread is coarsely ground. Transfer to rimmed baking sheet and bake until golden brown and dry, about 15 minutes, stirring twice. Cool crumbs to room temperature. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
4Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and black pepper; whisk in remaining flour until smooth.
5Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and black pepper; whisk in remaining flour until smooth.
6Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and black pepper; whisk in remaining flour until smooth.
7Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently. Transfer breaded fish to wire rack. Repeat with remaining fillets.
8Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently. Transfer breaded fish to wire rack. Repeat with remaining fillets.
9Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently. Transfer breaded fish to wire rack. Repeat with remaining fillets.
10Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Transfer fillets to plates and serve immediately with lemon wedges
11Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Transfer fillets to plates and serve immediately with lemon wedges
12Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Transfer fillets to plates and serve immediately with lemon wedges
Ingredients
4 large slices white sandwich bread, torn into 1-inch pieces
4 large slices white sandwich bread, torn into 1-inch pieces
4 large slices white sandwich bread, torn into 1-inch pieces
2 tablespoons unsalted butter, melted
2 tablespoons unsalted butter, melted
2 tablespoons unsalted butter, melted
0.5 teaspoon salt and ground black pepper
0.5 teaspoon salt and ground black pepper
0.5 teaspoon salt and ground black pepper
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh parsley leaves
1 small shallot, minced
1 small shallot, minced
1 small shallot, minced
0.75 cup unbleached all-purpose flour
0.75 cup unbleached all-purpose flour
0.75 cup unbleached all-purpose flour
2 large eggs
2 large eggs
2 large eggs
2 teaspoons prepared horseradish (optional)
2 teaspoons prepared horseradish (optional)
2 teaspoons prepared horseradish (optional)
3 tablespoons mayonnaise
3 tablespoons mayonnaise
3 tablespoons mayonnaise
0.5 teaspoon paprika
0.5 teaspoon paprika
0.5 teaspoon paprika
0.25 teaspoon cayenne pepper (optional)
0.25 teaspoon cayenne pepper (optional)
0.25 teaspoon cayenne pepper (optional)
1.25 pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces
1.25 pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces
1.25 pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces