Reviewed: May 26, 2006

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.

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cook4u

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Reviewed: Apr. 21, 2006

Have made this twice. It keeps getting better and better. Even fish hating 11 year old thinks this is awesome. Very light and crispy with just hints of spice.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 31, 2006

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.

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ECHO1272

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Reviewed: Mar. 3, 2006

Doctored up the seasonings a bit but LOVE the use of the potato flakes! Boyfriend usually doesn't care for fried foods but he LOVED this! Served fried cod with "Rachel's Wasabi Cocktail Sauce" made hecka hot as preferred. Will add this one to the roattion for sure! Thanks!

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echomoon

Cooking Level: Expert

Home Town: Cando, North Dakota, USA

Living In: Antioch, California, USA

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Reviewed: Jan. 28, 2006

This was quick and easy. We liked how crispy the coating was but we found it way too salty. You can really taste the seasoning salt as well as the cayenne. If I make this again, I would cut back on the seasoning salt and probably leave out the cayenne all together.

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KELLYL

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

Living In: St. Catharines, Ontario, Canada

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Reviewed: Dec. 1, 2005

This is a really good recipe, I will use it again!

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SUNNSHYNE1013

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Reviewed: Nov. 30, 2005

I used this breading with Lake Erie yellow perch fillets. It was wonderful!!! So easy, and no eggs needed. I will be using this recipe again. Thank you Kristi.

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KSHERI

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Yukon, Oklahoma, USA

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Reviewed: Sep. 18, 2005

Interesting ingredients with an amazing result. I prepared this according to the recipe, but threw in a pinch or two of Old Bay. Even my husband liked it...release the doves....! Thanks for sharing, Kristi

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PGHPATTY

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Reviewed: Apr. 17, 2005

This is a great recipe! My family loves it and always wishes I had made more. The fish is very tasty and seems to melt right in your mouth. I usually make the amount of coating called for in the recipe, but instead of dredging in a bag, I put the fish in a bowl with the coating, making sure to pick out any fish peices and fry them. I then put the extra coating in a freezer bag and freeze it until next time. There doesn't seem to be any negative effect to this, and I don't think it's unsanitary, as the coating is kept at a very low temperature until I fry the fish.

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JenSmith

Cooking Level: Intermediate

Living In: Claremore, Oklahoma, USA

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Reviewed: Mar. 31, 2005

My 9 year old loved this. I did not have the cayenne pepper and had intended to leave out anyway due to the kids but my husband felt that it needed more flavor. So, next time I make it, I will put some in. I took another person's advice and cut the coating ingredients in half. It made more than enough to dip the fish in.

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BC1095

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Reviewed: Jan. 10, 2005

Crispy & easy. Frying is always a pain, but this recipe makes it turn out darn good. Tip: drain on paper grocery bags.

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crumbs

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 1, 2005

I had a thought...try the roasted garlic or herb potato flakes...sounds good to me!!

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GREATG

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Reviewed: Apr. 28, 2004

This would have been really good but it was way too hot. Too much cayenne pepper. This is good for someone into spicy foods.

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AMY1980

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Reviewed: Mar. 29, 2004

Awesome fish coating. My family raved about it!!!!!

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DEBRABJ

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Reviewed: Dec. 27, 2003

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!

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COOK_4_3

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Reviewed: Oct. 9, 2003

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!

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Connie

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Oct. 6, 2003

Delicious recipe. Not the authentic English fried fish, but a nice change. I would half the dry ingredients as there was way more than necessary for coating the fillets.

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SWEET-UMZ

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Reviewed: Sep. 28, 2003

Excellent! A welcome deviation from the norm.

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BONLIV

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Reviewed: Jul. 17, 2003

I have tried many fish recipes and they never turn out. For once I found one that did. My husband and I both loved it. The outside was crunchy and the inside was so moist. This will be the only way I will prepare fish for now on. Thank you for sharing this great recipe with us.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jun. 11, 2003

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.

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ELDUB

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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