Reviewed: Jun. 30, 2003

After a day of fishing, we decided to use this recipe to cook up our new filets. VERY GOOD RECIPE! I did half the batch using the cornflakes and half the batch using instant potato flakes. The family was tied between which batch was better; cornflakes or potato flakes but the consensus agrees that this recipe is one to make again! Thanks Eldon!

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DREGINEK

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Reviewed: Jun. 11, 2003

This is wonderful! Crispy, tasty and just darn good!! Don't need to change a thing. Thanks Eldon!

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SANDRA DEE

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Reviewed: Jun. 4, 2003

This is some of the best fish that I have had in a long long time. Don't change a thing, you'll love it. We do alot of ifshing here in Florida and I use this recipe with snook, redfish, sheephead, grouper, catfish and bass, it all taste wonderful in place of the cod. THANK YOU THANK YOU THANK YOU Eldon!

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TRACY DAWN

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Reviewed: May 8, 2003

This made a very light & crispy coating for the fish...& I plan on trying it with other dishes, such as chicken, shrimp, or tempura-vegetables. Next time, I plan on directly seasoning the fish itself along with having the asked-for seasonings in the egg-mix and the crumb-dip. Thx Eldon!

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Apr. 29, 2003

This is a really tasty breading recipe. I added a little more flour, but other than that I wouldn't change a thing! Thanks!

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ARWILSON

Cooking Level: Expert

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Reviewed: Apr. 24, 2003

Very crisp and flavorful! I didn't deep fry but rather used butter-flavored shortening in my cast iron skillet...fab fish!-My husband loved this! I will definitely make this often.

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GPREZ

Home Town: Malden, Massachusetts, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Jan. 19, 2003

Truly Extra Crispy, Great!

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THEJACK

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Reviewed: Oct. 13, 2002

This was terrific! I was desperately looking for a batter to deep fry shrimp and used this one. After pulling the shrimp from my Deep Fryer and letting them cool for about 10 minutes - absolutely fantasic! Thanks Eldon! I am going to post this to the shrimp category and give you credit!

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jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: Jun. 6, 2002

Our family has been trying to get away from fired and fatty foods, but this recipe sounded too good to pass up. Guess what? It was mahhhhh-velous! I enjoy a good beer batter on almost anything, but the addition of cajun spices here made for a little "kick" that was delish!

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