Recipe

A few people have asked for the fish recipe, so here is a modified version. America's Test Kitchen recipes are very detailed.

Oven Fried Fish
serves 4
Vegetable oil spray
4 large slices of high-quality white sandwich bread, torn into pieces
1 Tbsp. canola oil
salt and pepper
1 shallot, minced
2 Tbsp. minced fresh parsley
1/4 cup + 5 Tbsps. all purpose flour
2 large eggs
3 Tbsp. mayonnaise
2 tsp. prepared horseradish (optional)
1/2 tsp. paprika
1/4 tsp. cayenne pepper (optional)
4 (6-ounce) skinless cod fillets (I used halibut)
Lemon wedges, for serving

1. Heat oven to 425 degrees. Set wire rack over a foil lined rimmed baking sheet. Coat rack with vegetable spray and set aside. (I just used stoneware)
2. Pulse bread in food processor, about 10 pulses. Transfer crumbs into a bowl and toss with oil, salt and pepper. Spread crumbs on baking sheet and bake until golden brown, about 8-10 mins. Cool to room temperature then toss with shallot and parsley.
3. Place 1/4 cup flour in a shallow dish. In asecond shallow dish whisk together eggs, mayo, horseradish, paprika, cayenne and pepper. Add remaining 5 Tbsp of flour and whisk until smooth.Spread the cooled bread crumb mixture in a third shallow dish.
4. Pat fish dry and season with salt and pepper. Dredge fish in flour, shake of excess. Coat fish in egg mixture and allow excess to drip off. Coat all sides of fish with bread mixture, pressing to adhere. Lay fish on wire rack.
5. Bake fish until thickest part registers 140 degrees- about 18-25 minutes. 

Tartar Sauce
1/4 cup mayonnaise
2 Tbs. low fat sour cream
4 large cornichons, minced + 2 tsp cornichon juice (pickles)
2 Tbsp red onion
1 Tbsp. drained capers, rinsed and minced
pepper
water
1. Mix in a small bowl, adding water to thin the sauce. Cover and refrigerate for about 30 minutes.