Reviewed: May 21, 2012

Great recipe, used Salmon instead of cod and didn't have cajun seasoning so I used Montreal Chicken Spice. Had no problem with batter but followed a lot of others advice. Patted fish dry, then put in batter, then in cornflake mixture. Made a new batch of cornflake mixture for each piece so it was always crispy. Put in fridge for about 15 min before deep frying. Very very crispy and very tasty!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jennidem

Cooking Level: Intermediate

Reviewed: Apr. 30, 2012

Good but the cornflakes didnt want to stick. I'll try some of the suggestions maybe next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tyanna Gray

Cooking Level: Intermediate

Home Town: Blaine, Washington, USA

Reviewed: Feb. 15, 2012

Love it. I used haddock for the fish, I dried it on paper towel and tossed it in flour first. This helped keep the batter on the fish. I also used this recipe on onion rings.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Blueyes

Living In: Amherst, Nova Scotia, Canada

Reviewed: Nov. 22, 2011

I tweeked the recipe a little, but it was awesome, even as tacos the next day that were a hit with the hubby's coworkers :) I subbed the cod for whiting, added cayenne to the wet batter, and lemon pepper to the dry batter, and subbed 1 1/2 C. plain panco bread crumbs & 1/2 C. white stone ground corn flour for the cereal.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Malani1126

Reviewed: Sep. 26, 2011

This is an excellent fish recipe. However If you like a more flavorful fish I would definitely double the garlic powder, salt and cajun seasoning and finish the off the cooked fish with a sprinkle of sea salt. Will be making again for sure :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sandy0604

Reviewed: Aug. 24, 2011

Hands down the BEST homemade fried fish I have tried. My husband and I had to make a few key substitutions, since we were using what we had on hand. Unfortunately, we did NOT have beer, so we had to sub milk (can't wait to try again with beer though), and we used italian seasoned bread crumbs instead of crushed cornflakes. My husband also added some blackened Old Bay seasoning, which I think is the reason for the ka-POW! flavor. Additionally, we mixed the wet and dry ingredients separately, then dipped the fish in each, sprayed with butter spray, and dipped in the dry mixture again. You have to get the oil pretty hot and cook it just a little longer than you think to get a good crisp. AMAZING.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

naomiblue

Reviewed: Jun. 26, 2011

kids love it!!!Says its delicious!!!Its another recipe to keep on using....

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

tracey

Home Town: Milton, Ontario, Canada

Reviewed: May 24, 2011

Made this with red snapper for my daughter who loved it. Didn't have any cornflakes on hand, used cornmeal. Patted fish dry before coating and had no problem with batter falling off.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cms111268

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Hixson, Tennessee, USA

Reviewed: Apr. 21, 2011

Awesome!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

miss.galvan

Reviewed: Apr. 18, 2011

This is excellent...baked in the oven at 400 and tasted like fried fish. Put fish in batter in frig for 20 - 30 min before coating with cornflake crumbs. Will most definitely make again.

Was this review helpful? [ YES ]
6 users found this review helpful