Reviewed: May 24, 2012

Perfect!

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Reviewer:

magnoliakng

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

Reviewed: May 19, 2012

This was real good! And I don't like fish, I will add some garlic next time!

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Reviewer:

grandmama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Oxnard, California, USA

Reviewed: May 19, 2012

Excellent recipe, everyone loved it. Mixed some bread crumbs with the potatoe flakes. Used the butter/oil mixture to cook them.

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Reviewer:

Quarter_32

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterdown, Ontario, Canada

Reviewed: May 2, 2012

My 3 year old ate it, so . . .

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Reviewer:

Liz

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Provo, Utah, USA

Reviewed: Apr. 28, 2012

I thought these were allright. I liked that the fish was not submerged in oil. I used a dehydrated potato with a coarse ground, so they did have some crispiness. I had 1 lb, so I cut the amount of potato flakes in half. I coated them by putting the potato flakes in a twist tie bag, making that very easy. I thought they were a little like fish with a potato cake coating, which is pretty much what they were. They were improved by a dill dip I made to go with it. ty

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Reviewer:

Baker Bee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Apr. 25, 2012

After adding some garlic powder and onion powder, this recipe was perfect

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Reviewer:

kemc_2

Reviewed: Apr. 24, 2012

Fantastic!!! This reminds me of the fish sticks I grew up on, but better (and I mean that in the best possible way)!! If your kids will eat fish sticks, try these because they are really good and not packed with garbage. I used sole, but I'm sure that tilapia would work great as well. Honestly, I was stunned when I took the first bite because I am not a natural fish fan. Excellent!!!

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Reviewer:

bookworm

Cooking Level: Expert

Reviewed: Apr. 16, 2012

A wonderful, simple and quick way to make sole. We all loved it. Nice and crunchy. A keeper.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Apr. 7, 2012

These were, just as the name suggests, nice crispy fish fillets. They have a nice, light crust. I used fresh ono (like halibut), and they came out crispy, tasty, and flakey. I did not use nearly the amount of mashed potato flakes called for, however. This one goes "in the book"!

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Reviewer:

Sherrie Olp

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Mar. 30, 2012

I was a little bit nervous about this one due to the mustard (my daughter hates mustard) but you could barely even taste it, and the overall flavor with the potato flakes was amazing! Will definitely make this again (I used flounder and it came out perfectly).

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