Crispy Oven-Fried Cod

3/4 cup dry bread crumbs

3/4 cup yellow cornmeal

1 teaspoon salt

1/4 teaspoon cayenne

4 (6-ounce) pieces center-cut cod or scrod fillet (3/4-inch thick)

2 large eggs, lightly beaten

6 tablespoons vegetable oil

Accompaniment: lemon wedges and tartar sauce

Preheat oven to 500 degrees.

Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.

Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs.

Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.

Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more.

Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.

Makes 4 servings.

Per serving: 535 calories; 26 g fat (4 g saturated fat; 44 percent calories from fat); 35 g carbohydrates; 181 mg cholesterol; 894 mg sodium; 39 g protein; 2 g fiber.

Adapted from Gourmet.