Reviewed: Nov. 22, 2009

My family loved this. I didn't have croutons so I used an herbed stuffing mix that I pulsed in the food processor. I also followed the suggestion of other reviewers and did a light coat of flour, that I seasoned with Old Bay, then dipped in milk, & then into the crumbs.

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JESKALEE

Cooking Level: Expert

Living In: Woodbridge, Virginia, USA

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Reviewed: Nov. 21, 2009

It was tasty but alittle mushy for me. You just can't beat the taste of fried fish. I don't eat fish that often but I think I'll fry it next time.

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: Nov. 19, 2009

Very good...great alternative to 'frying' and so much healthier! I used panko crumbs and seasoned my flour with some Louisiana style seasoning...starting by dipping in the flour, then milk and then panko. Used both tilapia and ocean perch, we really enjoyed this and will make again!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Nov. 19, 2009

This fish was a big hit at our house! I used halibut fillets, which were quite thick, so I baked them for a few extra minutes. My husband, who is leery of fish, had two helpings! I used garlic and butter flavoured croutons. Will definitely make these again. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 24, 2009

You will never deep fry again.....didn't read the directions too good and mixed the flour with the bread crumbs. It was great, dipped in milk, added desired seasoning then dipped in flour, crumb mixture. the last step of spraying on the cooking spray makes it come out like fried. Used fresh catfish but any fish would be good.....

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nursehuval

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Reviewed: Jun. 23, 2009

Easy, quick, delicious. My kids love this better than store frozen fish sticks, which is really amazing.

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BANIG

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Reviewed: Jun. 20, 2009

Definate do over. Baking on a rack, this step must be observed. Fantastic flavour. I tried it with whole wheat bread crumbs, couldnt have been tastier.

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Marion

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Reviewed: May 29, 2009

I used croutons.... but also panko crumbs. Then included garlic powder, italian seasoning - it ready seems to need the spices. There was a LOT of crumbs left over, I definitely recommend cutting down the amount of crumbs. Out of milk so beer was my substitute. Followed others with the flour, beer then crumb order. It was a bit crunch but it doesn't change color meaning it doesn't look ready or as appetizing. A bit dry so I added lemon juice which did improve the taste too. I think I will try this again.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 3, 2009

I am always looking for alternatives to fried. We've done the baked thing to the point we don't like it anymore, but this recipe gave me some ideas. I also did the flour, milk and crumb sequence using crushed cheesits instead of bread crumbs. Really spiced up the flavors and the crunch was fantastic. Being easy to do didn't hurt either. :o)

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Becky

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

Crispiest fish ever. Skipped the first milk bath and used ranch flavored crutons. Nice to have a fish dish that tastes just as good as fried.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

i liked the idea of this. i added a lot of spices to suit our tastes but the coating was gummy and pasty like another reviewer's complaint.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 12, 2009

Excellent. Dipped in seasoned flour, milk, then Italian bread crumbs.

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Denise MN

Cooking Level: Expert

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Reviewed: Nov. 5, 2008

Very flavorful. I also dipped flour to milk to crumbs.

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HrCreuzi

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Reviewed: Oct. 12, 2008

I used regular bread crumbs. It came out good.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 21, 2008

I really liked this recipe! I skipped the first milk-dunk and started with salt and pepper, then flour, then milk, then breadcrumbs. I had some pretty thick filets, so I baked them for 15 minutes. The breading was PERFECT. It got crispy and stayed intact.

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LOSTALIEN

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Reviewed: Sep. 17, 2008

I toasted panko crumbs first and mixed in thyme, basil and oregano. I also skipped the first milk dunking and did flour and garlic salt first, then milk, then panko crumbs. I don't know if it was because I used scrod that might have been too thick or if it needed more seasoning, but this was a bit boring. Also, the 10 minutes were too short.

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LORNA C

Cooking Level: Intermediate

Living In: Northbrook, Illinois, USA

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Reviewed: Aug. 10, 2008

This recipe was easy and yummy. I also dipped in flour, milk, then bread crumbs after seasoning the flour. Most certainly a keeper!!!

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Dawn

Cooking Level: Expert

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Reviewed: Aug. 4, 2008

Tried today using regular bread crumbs & it was excellent.

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BIG BOBBY

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

Living In: Brigantine, New Jersey, USA

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Reviewed: Jul. 12, 2008

I love this recipe! I don't like frying anything, so this was perfect. I used panko bread crumbs and seasoned them with salt and pepper and powdered garlic. I followed the milk, flour, milk, panko crumbs sequence in the original recipe. The crust was light and flakey and the fish was very tender and nothing was at all soggy. I made a avocado and jalapeno tartar sauce. Yummy!

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WANEKART

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Reviewed: Mar. 14, 2008

I also skipped the first dipping in milk, seasoned the flour with salt and pepper, and cooked on parchment paper and found it was lovely and crispy. Yummy!

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