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The Boston Globe

Food & dining

Fresh Pick

Recipe for oven-fried fish and chips

Serves 4

Most of our local white fish can’t take the heat of a grill, and while it’s good sauteed, it’s even better dusted with crisp panko breadcrumbs. For this oven-fried fish and chips, use haddock (also splendid when it’s deep-fat fried in the restaurant version of the dish), or hake, halibut, or cod. Brush pieces of fish with oil, press on the crumbs, and let it cook, first in the oven, then briefly under the broiler, until golden. Tuck golden potato wedges beside the fish, and dig into a New England classic.

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