"I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!" — Kristi
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dry potato flakes
ground black pepper
cayenne pepper, or to taste
4 (6 ounce) fillets
butter flavored shortening, for frying
My husband and I loved the breading flavor, which is like eating cajun fish and the french fries at the same time.
The coating is excellent for any skinless, boneless meat: I have now tried it with fish fillets, chicken thighs, and pork chops. If you are afraid of frying in butter, try spraying all over the meat with butter flavored Pam, dusting it with coating, spraying again, dusting again, and then one last spray before putting it into a hot oven on a foil lined pan.
If you are afraid of the spicy heat (or have picky kids), start off with only 1/4 teaspoon of the cayenne and add a little more to taste each time. I like to add a pinch of crushed thyme and dried onion to the mix.
Thank you Kristi. You made my Ash Wednesday supper a hit.
No one in our family liked this...sorry. We love fish. We have it every Friday...it's a Green Bay, Wisconsin tradition. Thought we'd try a new way of fixing it and found this recipe. The problem with this 'breading' is that you cannot taste any fish at all. It's sooo crunchy and it soaks up soooo much shortening that it was just blah, greasy and crunchy. Not at all what we were looking for. It began to get very dark on the outside, but after almost triple the recommended cooking time, the fish was still not flaky and cooked through. Tried a second batch....exact same problem. Definately won't be using this again.
My family and I love this recipe. I make the coating exactly as written and it turns out excellent every time. I do dry off the fish (walleye) after soaking and dip in a beaten egg before dipping it in the coating mixture. Make sure the oil is very hot for best results. My three year old asks for this fish every day.
THis was such crispy fish. I used half yellow cornmeal half flour and will do so next time too. Also I think next time i will use mustard powder instead of the pepper. ALSO - the next day I used the leftover mixture to make MEATBALLS for Meatball Grinders with a Yummy Sauce. Wow it was great!!! This stuff makes great meatballs. Just added a couple of eggs and the meat.
This was really good. I wasn't sure about the potato flakes as a crust, but it was really good. I didn't have any cayenne pepper so I just left it out, and honestly, I think it probably would've been better with it in. I thought it lacked enough flavor, but my husband, who is a very picky eater, really loved this recipe! He said he'd like it once a week (which is a HUGE compliment for him!). I cut the fillets into strips to make "fish sticks", covered each strip in potato/flour mix, dipped in beaten egg, and then back in the potato/flour mix. I wanted a thicker crust and it worked really well. Thanks for sharing, this is a good recipe!
I really like this recipe! I generally don't like deep frying because my house ends up with that greasy restaurant smell, but this wasn't bad. To cut down on fat I used canola oil, and I didn't have any potato flakes so I used finely crushed saltines. The spices were great. I will definitely use this again when my dh begs for a fish fry. Thanks!
'OH MY GOODFISH!' This is the BEST! Fish Breading! I just made my Walleye from Burt Lake last week..:) Used this breading recipe and.. even my B/F said this is GOOD! only thing i changed was used my McCormick red & black pepper blend instead of caynne pepper but, i bet it is good with a hotter pepper! I used veg oil in a deep fry pan heated the oil to hot, dried the fillets, dipped them in egg then dredged them in the breading and fried in the hot oil till golden brown and done! AWESOME! thank's Kristi! this is a keeper :)
This is a great recipe. We love it. Easy to make and whoda thunk potato buds could add so much? I added a little bit of Old Bay seasoning too to give it that Chesapeake Bay touch and substituted flounder and orange roughy for the cod.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
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