Reviewed: May 29, 2003

Maybe I did something wrong but this wasn't that great. A little blah I thought. I'll try it again and add a little "something"

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Karen

Cooking Level: Expert

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Reviewed: Mar. 12, 2003

Wow! I thought this was great. I hadn't ever fried anything before, nor had I ever cooked fish, and it was STILL great! Very flavorful, I thought it was better without tartar sauce. The only reason I didn't give it five stars is because of the high fat and sodium content-- one reason I don't fry foods very often. I will definitely try this again and follow the suggestions of other reviewers for baking instead of frying. Thanks for the great fish recipe!

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JENHARVHOL

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Reviewed: Mar. 6, 2003

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.

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Poookie

Cooking Level: Expert

Home Town: Hollywood, California, USA

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Reviewed: Feb. 18, 2003

We loved it!!!!! Easy and very tasty, thanks!!!

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RBROWN998

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 30, 2003

I've always got potato flakes on hand (for thickening soups/stews/etc.) and never thought of it as a coating! VERY nice change of pace from seasoned bread crumbs and much crispier! Have made this several times now... will try with 1/2 flour and 1/2 cornmeal as one reviewer suggested on the next go 'round. Thanks! (I'm going to 'borrow' this coating for some b/s chicken, too!)

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DianeF

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Jan. 7, 2003

This is wonderful, best fish breading that I've ever had very crispy just as the recipe states. I always have to have tar-tar sauce with my fish but not with this recipe. I will add a little more seasonings next time though. I'm going to try it on chicken too. Thanks, wonderful recipe who knew potato flakes make such a crispy coating???

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LUCY63

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Reviewed: Dec. 10, 2002

Tasty fish! Nice and spicy. Rather than use shortening for the frying, I went ahead and just sprayed my pan with some olive oil. It was a little harder to cook, and flaked more, but it cut alot of the fat out.

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CHELMO

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Centreville, Virginia, USA

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Reviewed: Nov. 1, 2002

I left out cayenne(kids), used canola oil, made 1/2 batch breading, it was plenty. Very good, easy, also great as onion chips. Definate keeper.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Oct. 23, 2002

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.

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MALACHII

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Reviewed: Oct. 20, 2002

We loved this and I toned down the cayenne because of my little ones. They always finish the whole fillet that I give them (they are 5 and 3)

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Cash's Cowgirl

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2002

This was excellent!!! We like things spicy so I added alot more spices and I think I'll use 1/2 cornmeal & 1/2 flour next time. Thank you Kristi! P.S. I tried the 1/2 cornmeal mixture yesterday and it was even better (the fish stayed crispy even cold).

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 22, 2002

This is an excellent recipe. I usually use fish fry and it always turns out well, but I had to try this one. The outside is SO crispy, and the inside stays moist because you don't have to overcook to get a crisp outside. Thanks for a new favorite!

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TALACHEE

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Reviewed: May 31, 2002

This was the first time that I had EVER fried fish, and I was really nervous. I am a vegetarian, but not averse to cooking for my husband. Not only was this easy, but he raved on and on about the fish. This is a definite keeper! I did change a few things, however. I threw in about a teaspoon of crushed red pepper flakes, and omitted the cayenne pepper. I used about 1 tablespoon of cajun seasoning instead. My husband said that it was the most flavorful fish that he's ever eaten! Thanks!

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KNM5683

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Reviewed: May 26, 2002

Outstanding! Easy to prepare and my family loved it. There wasn't a piece of fish leftover. I used fresh crappie. Thank you!

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LSGRF

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Reviewed: May 24, 2002

I have tried many times to fry decent fish all unsuccessfully. In fact when I told my husband I was frying fish he moaned and groaned and then he tried this fish. It was awesome. totally fool-proof with an excellent flavor thank you very much for sharing

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LOVE2COOK2

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: May 22, 2002

Excellent! My husband brought home fresh sea bass, so I quickly searched for a winning way to prepare it. The whole family loved this one! Will definately make it again, and soon. Crispy, tender, moist and flavorful. Thank you for sharing, Kristi!

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HOMESCHOOL CHEF

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Reviewed: Mar. 10, 2002

Delicious. My family loved this and I will definitely be making it again.

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TAMMIE JO

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Reviewed: Mar. 5, 2002

By far the best fish and chips I've ever made. I've made this a few times. It's easy and delicious!

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MCNERK

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Reviewed: Mar. 3, 2002

This was excellent!!! We left out the cayenne pepper (for the kids' sake) and it still had great flavor. I had just pulled a package of frozen fish from the freezer and put it in the cold water while I was mixing the dry ingredients... it was thawed and ready to cook by the time the oil was at the correct temperature. We will use this one many times!!! Thanks :)

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WANY13

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Reviewed: Feb. 18, 2002

This is SO easy. The quickest most delicious meal ever - I dont even LIKE fish!!! I will add a little more Cajun seasoning next time, also Cheddar mashed potato flakes maybe. I had halved the recipe, and even bagged half of that (as per previous recommendation) for more fish fry for next time!!!!!

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