2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 cups Panko breadcrumbs
1/4 cup grated Parmesan cheese
1½ pounds fish fillets, cod, haddock, orange roughy or other mild fish
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons extra virgin olive oil
2 tablespoon unsalted butter, melted (optional)
Tartar sauce, for serving
Put an oven rack near the top of the oven. Preheat oven to 450°F, with a baking sheet inside.
Use a fork to beat the egg together with the mayonnaise and mustard. Mix breadcrumbs and grated Parmesan in a shallow dish and season it with a bit of salt and pepper too. Cut fish fillets into 1-inch-thick by 4-inch-long pieces. Pat off extra moisture with paper towels, and toss cod pieces in flour.
With one hand, dip a piece of cod into the egg mixture and put it on the breadcrumbs. With the other hand, coat each piece with breadcrumbs. Stack breaded cod pieces on a plate, repeating until all the cod is breaded.
Remove the hot baking sheet from the oven, pour on the olive oil and butter, if using. Arrange the cod pieces in a single layer. Bake until just cooked through, flipping halfway through, about 4 minutes per side for thick pieces, 2 to 3 minutes for thinner ones. Serve with tartar sauce or favorite dipping sauce.
– Recipe courtesy of Cook Like James
by Scott R. Kline