Crunchy Oven-Fried Fish

1. Prepare Bread Crumbs

Preheat your oven to 350 degrees Fahrenheit. Pulse the white sandwich bread in a food processor with the melted butter, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper until coarse crumbs form. Spread the crumbs on a rimmed baking sheet and bake for 15 minutes, stirring twice.

2. Increase Oven Temperature

Increase the oven temperature to 425 degrees Fahrenheit. Allow the toasted crumbs to cool slightly, then toss them with minced parsley and minced shallot in a pie plate.

3. Prepare Dredging Station

Place 0.25 cup of flour in a second pie plate. In a third pie plate, whisk together the eggs, mayonnaise, prepared horseradish (if using), paprika, cayenne pepper (if using), 0.25 teaspoon of black pepper, and the remaining 0.25 cup plus 1 tablespoon of flour.

4. Prepare Wire Rack

Spray a wire rack with vegetable oil and set it over a rimmed baking sheet. This setup allows hot air to circulate around the fillets, ensuring they bake evenly and stay crispy.

5. Coat Fish Fillets

Pat the fish fillets dry with paper towels and season them lightly with salt and black pepper. Dredge each fillet in the flour to coat lightly, then dip into the egg mixture, letting any excess drip off. Finally, press the fillets into the bread-crumb mixture, ensuring a thick, even coating.

6. Bake Fish Fillets

Arrange the breaded fillets on the prepared wire rack and bake them in the oven for 18 to 25 minutes. Check for doneness by ensuring the fillets register 140 degrees Fahrenheit with a meat thermometer.

7. Serve

Once baked, transfer the fillets to a serving platter using a thin spatula and serve immediately with lemon wedges on the side.