Baked Boston Scrod

Baked Boston Scrod

Baked Boston Scrod
This scrod is coated in flour, dipped in beaten eggs, coated in a breadcrumb mixture and then baked. And, you won't even have to go all the way to Beantown to get it!
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Makes:
6 servings

Ingredients
1/2 cup seasoned dry breadcrumbs
1 tsp. grated fresh lemon peel
1 tsp. paprika
1 tsp. dried dill weed
3 tbsp. all-purpose flour
2 egg whites
1 tbsp. water
1-1/2 lb. Boston scrod, cut into 6 pieces (1/4 lb. each)
2 tbsp. butter, melted
Tartar Sauce
Lemon wedges

Methods/steps
Preheat oven to 400 degrees. Spray 15×10-inch jellyroll pan with nonstick cooking spray. Combine breadcrumbs, lemon peel, paprika and dill in shallow bowl or pie plate. Place flour in resealable food storage bag. Beat egg whites and water together in another shallow bowl or pie plate. Add fish, one fillet at a time, to bag. Seal bag; turn to coat fish lightly. Remove fish; dip into egg white mixture, letting excess drip off. Roll fish in breadcrumb mixture. Place in prepared jellyroll pan. Repeat with remaining fish fillets. Drizzle butter evenly over fish. Bake 15 to 18 minutes or until fish flakes easily when tested with fork. Prepare Tartar Sauce following package directions, while fish is baking. Serve fish with lemon wedges and Tartar Sauce.
Additional Tips
Ready in 30 min

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