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
Start checking the fish for doneness after 15 minutes. It will feel firm to the touch, and if you peek inside the flesh will be opaque all the way through.
Remove the fish and potatoes from the oven and serve warm with lemon wedges, malt vinegar, and a large green salad.