Cod is one of the most commonly available fish in this country. Its flaky white flesh and sweet, mild flavor make it adaptable to many dishes (and palates). One of our favorite preparations simply tops baked fish with a crisp topping. Simple perhaps, but easier said than done: Achieving a crisp topping and tender fish can be a real challenge. Here’s what we discovered:
Use crushed kettle-cooked potato chips for a topping. Their thick, crunchy texture starts off crisp and only gets crisper as the fish bakes.
“Glue” the topping to the fish with mayonnaise seasoned with mustard, lemon juice, and fresh herbs. The mayonnaise also helps to flavor the fish and keep it moist as it bakes.
Bake the fish in a very hot oven (450 degrees.) to cook it quickly without drying it out. The fish is ready when just beginning to flake when prodded with a paring knife.
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