Reviewed: Jul. 15, 2009

I read the reviews, and was apprehensive about trying this dish. I used whole wheat flour, added Mrs. Dash lemon pepper seasoning, and seasoned salt instead of plain salt. I don't measure my spices, it usually isn't enough, so I eyeball the seasonings, and add what I want. I did't know how much moisture fish holds. I read the review about drying the fish with paper towels, which worked quite well. My husband, who is not a fish lover, stated that it was quite tasty, and to me that was a compliment.

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Reviewer:

tasha

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Reviewed: Jul. 10, 2009

At best, an unusual texture lacking flavor. Didn't work out well at all..

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Reviewer:

Maria

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Reviewed: Mar. 4, 2009

When I ate ths dish it was very soggy, I was making it as an alternetive to fish sticks. It was soggy, fell apart, and the breading didn't stick.

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Reviewer:

lynn

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Reviewed: Feb. 4, 2009

This was a little bit soggy and not very flavorful.

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Reviewer:

SFS77

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2007

Only way to make it edible is to cover it in lemon juice.

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Reviewer:

Susan

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Reviewed: Sep. 28, 2007

Not very good. Didn't hate them; they just didn't have taste.

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Reviewer:

Michaela

Cooking Level: Intermediate

Home Town: St. Petersburg, St. Petersburg (Federal City), Russia

Living In: Rockville, Maryland, USA

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Reviewed: Jul. 24, 2007

Would not make these again, they came out dry and not very flavorful. Perhaps they should be baked uncovered and that would make them more moist.

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Reviewer:

cindy

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Reviewed: Feb. 3, 2007

Missing step: gently rinse fish in cold water then pat dry. Changed amount of pepper to only a dash. All loved it!

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Reviewer:

NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Dec. 27, 2006

Not sure what went wrong. I followed the recipe exactly but it just didn't look good on the serving plate. I was one of the only brave ones to try it and I didn't like it. It was cooked but didn't look like it. I would have to experiment next time.

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