Reviewed: Nov. 6, 2009

I have never made perch before, and I will never make it again. My family really didn't like it. I had to make a lot more breading for my pound of fish. The amount the recipe called for was not nearly enough. It is a typical breaded fish, we just did not like the taste of perch.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 2, 2009

This was super easy and tasted great! I followed exactly and loved it. I used redfish and it cooked in exactly 10 minuites. Thanks for the quick and easy recipe!

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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Oct. 31, 2009

Delicious! I also cooked it a little bit longer, until the edges started to get dark, and added lemon pepper and oregano to the bread crumbs. I served it with penne topped with sauteed red peppers, red onion, garlic, and asparagus and spinach in a butter/chardonnay sauce. It was AMAZING! My husband said perch is one of his new favorite fish!

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3Horses

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Reviewed: Oct. 8, 2009

great also substituted corn flake crumbs. May try with oven fried chicken.

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Auntbea

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

Living In: Shepherdsville, Kentucky, USA

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Reviewed: Oct. 2, 2009

This is a good seasoning for fish, I'll continue to use it with other types in the future. I substituted corn flake crumbs in place of bread crumbs out of personal preference.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 25, 2009

I was surprised at how much I enjoyed this fish, I always prefer a non-breaded fish but this is super good: the best breaded (non-fried) fish I've ever had actually. I think it's the butter on the pieces before breading, I loved that idea. I ended up just melting it in a loaf pan and then coating the fish that way. I made the topping exactly as specified and while I will sub dill for the basil and add cayenne pepper in the future that's just preference. All that paprika gives this great deep rust color to the breading, I don't think I'll play with that amount just for the look. Thanks very much for sharing, I have a breaded go-to fish recipe now :)

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Aug. 31, 2009

I added a little lime juice to the butter and to the bread crumb mixture more parmesan, chili powder, garlic powder, and dash of salt and pepper. The topping looked delicious when finished and tasted great but didn't impart much flavor to the fish and it tasted pretty bland.

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redmark225

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Reviewed: Jul. 16, 2009

Too bland for our taste, would not make it again.

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RUDYCOON

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Reviewed: Jul. 10, 2009

It needed just a bit more baking to be all the way done. It also could have used a little more flavor. I don't care for fish, but so far this is the best of three recipes I've found. It didn't taste really fishy when it was done and it looked pretty good. My husband said he'd eat it again, but wouldn't go "slap-dog crazy" over it. Keep in mind, I'm not very good at cooking fish, so people who know what they're doing will probably get a much better result.

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Shauna

Cooking Level: Intermediate

Home Town: Florence, South Dakota, USA

Living In: Viper, Kentucky, USA

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Reviewed: Jun. 3, 2009

I made this with some modification - I used 2 T. of Parmesan Cheese, 1 tsp. Lemon Pepper Seasoning, reduced the paprika to 1 tsp. I forgot the basil. I brushed the fish with butter but just sprinkled the topping on the fish. I baked it from frozen because I was in a hurry and didn't have time to thaw so topping was not crunchy but it was tasty. We liked it, my husband more than I. Will probably make this again with thawed fish.

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DinnerDiva

Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Saint Augustine, Florida, USA

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Reviewed: May 28, 2009

OUTSTANDING! This WAS so quick and simple, as well as very flavorful. I 3 tbsp parmesan and a tsp of garlic powder. I will definately use again!

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mriefler

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Reviewed: May 7, 2009

Easy and great!!

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Mrs. Ruelas

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Reviewed: Mar. 16, 2009

It was certainly tolerable. My son, however, just loved loved it. It was pretty bland, but I may make it again anyway.

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Heather

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Reviewed: Mar. 14, 2009

I used frozen salmon fillets and everybody loved it. I'll make this recipe again.

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brittlandk

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 28, 2009

I used tilapia instead of perch. This was super easy to make and really tasty. I sprinkled a bit of white pepper on the fish before dipping it into butter. I also used a tad more parmesian cheese.

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Michelle

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Reviewed: Feb. 27, 2009

Thought this was good, the kids even ate it! The breading wasn't crunchy but still tasted good!

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susan

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

I would give this 10 stars if I could! This tasted fabulous! I used Ocean Perch because that is what I had.I dipped the fish in melted butter then I used 1 cup of bread crumbs and half a cup of parmesan cheese to roll the fish in. I sprinkled the fish with Lawry's garlic salt, paprika, and pepper. My fish wasn't very big so I baked them at 400 degrees for 15 minutes, bigger pieces I would bake for 20 minutes. The Lawry's garlic salt, pepper and paprika sprinkled on lightly, combined nicely together to give it a delicious garlicky taste. My husband is so picky that he's a pain, and he just adored it! Thanks for the great recipe!

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Lori

Cooking Level: Expert

Home Town: Webberville, Michigan, USA

Living In: Williamston, Michigan, USA

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Reviewed: Feb. 16, 2009

I added 1 tbls mrs. dash lemon pepper, and added a tbls parmesan. It was delicious, super easy and quick. Maybe could have used a bit less paprika for my taste...

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 5, 2009

Very good. I ran out of bread crumbs so added whole wheat cracker crumbs. Line your pan with parchment paper to avoid greasy, fishy cleanup. My 11-year old assembled this with ease.

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Caryn

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

Great, easy recipe for fish! We used this on fresh walleye - hubby said it was the best! Definitely going to use this soon on tilapia and other white fish!

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