This is one spicy dish, but we love spicy food, so that was fine. Well, at least I love it, and Jeanne puts up with it.
First, I think for one pound of fish, you could cut the spices in half, one teaspoon of each should be plenty. I use two, and had a lot left over, and I really coated the fish. Second, as someone else mentioned, watch out for the fumes when frying. Open the windows, and turn on the exhust fan, you are going to need it.
The secret to this recipe is of course the Italian dressing. It seems to take away some of the heat, but still leaves a nice bite and great flavor. I will be doing this one again, perhaps with a differant fish next time.
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This is one spicy dish, but we love spicy food, so that was fine. Well, at least I love it,...