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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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Reviewer:

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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Reviewer:

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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QUILTBATT


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Reviewed: Feb. 3, 2008

I made one change in this recipe, that was to dip the fish first in flour then the milk before dipping into the crouton crumbs, the breading stayed on and didn't have a mushy texture as the other reviewer stated. My daughter normally picks off breading but loved this one so it is a keeper. Next time I may try tweaking it a little just to see what I can come up with. Thanks for the recipe!

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Reviewer:

Valerie C.

	Cooking Level: Intermediate Home Town: Parkersburg, West Virginia, USA Living In: Wellsburg, West Virginia, USA
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Reviewed: Dec. 12, 2007

I didn't like this. The flour and milk combo made the fish have a gummy, pasty coating. There definitely should've been some salt, pepper, or any seasoning put on the fish before breading. This was bland and was even worse as leftovers. I won't be making this one again.

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Reviewer:

DMR


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