If you are like me and really enjoy something fried and crispy - and I mean REALLY enjoy - but know that it is probably not the best thing to eat more than sparingly, baking can be a good alternative to satisfy your crispy cravings.
The crust on the fish here is thanks to a seasoned mixture of panko breadcrumbs and cornmeal. A brief soak in buttermilk adds a tenderizing tang. The potatoes take on a little extra crisp in the oven from the addition of vinegar to the parboiling liquid. I used rockfish when I made these, but any firm-fleshed, mild-flavored fish will work.
Check out the Monterey Bay Aquarium Seafood Watch Consumer Guides to see which fish are the most sustainable in your area.
Cook time: 1 hour