Reviewed: Jan. 7, 2007

Was quite good though I prefer a bit more something, I may sprinkle in a bit of lemon zest nest time. Was crispy and light.

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 27, 2006

Perfect for fish tacos without the mess of deep frying!

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chillyroc

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Reviewed: Sep. 14, 2006

I was completely unimpressed with this recipe. I didn't care for the texture and the taste was bland. It was edible but not something I'd make again.

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bluestocking

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 30, 2006

This was so good! I am so happy to have a recipe like this, to avoid frying! My husband and I thought it was even crispier and crunchier than when we fry battered fish in oil. Also, the crispy coating actually stuck to the fish, rather than sliding easily off as usually happens with oily fried fish. The only thin I did a little differently was I spritzed some spray-on olive oil on top of the coated fish before baking, thinking that it would help hold everything together a bit better. I might try using a different pan next time, to try and get the bottom of the fish a bit crispier, but either way we'll definitely be making this again!

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kristen m

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2006

While some reviewers have noted a lack of flavor, I think this recipe makes a good substite for deep-fried fish (which doesn't have much seasoning). We enjoy it, and it's become a low-fat staple in our home.

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NIKKIESIMAGE

Cooking Level: Expert

Home Town: Sudbury, Ontario, Canada

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 3, 2006

I was not thrilled with this recipe. It was quite bland. If I were to make this again I would add more spices and leave out the flour.

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Peg Seachrist

Cooking Level: Expert

Living In: Perkasie, Pennsylvania, USA

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Reviewed: Jul. 28, 2006

My family loved this! My kids and husband are not seafood fans by any means. Tuna and frozen fish sticks is about as far as they go. But my kids said this recipe "tastes like fish sticks". And it's MUCH healthier for them. They had it with some homemade fat free tartar sauce. I didn't have cornmeal, and used only Italian bread crumbs. I didn't use the basil either. If I'd had a little lemon, I would have added some lemon juice after I baked it. For those who found this to be bland, tilapia, by nature, is a very mild fish. You'll definitely have to add spices if you want this dish to have some punch. Thank you for this recipe. It's a keeper!

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Kim P from Michigan

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Reviewed: Jun. 7, 2006

This just didn't turn out well at all. I read the other reviews and really tried to spice up the bread crumbs with parmesan cheese and tons of Emeril's Essence, even sprayed the coating with butter spray, but it still tasted bad. The texture was good, but the taste was really bad. Sorry!

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JACKROX

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

Living In: Glenwood, New Jersey, USA

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Reviewed: May 27, 2006

Bland, very bland. Neither of us could say this was flavorful. However, we believe it has a redeeming quality. Since it was so moist and mild, we decided to try it again as fish sandwiches with mayo, lettuce, cheese and tartar sauce. Kindof like a McD fish filet, so to speak.

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wovillton

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Living In: Greenville, Michigan, USA

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Reviewed: Apr. 25, 2006

I have got to say that I'm not impressed. I even tried to spice it up after reading others' reviews. I have made salmon with cornmeal and enjoyed it, but tilapia is not one of those fishes that can bring out the flavor in cornmeal. It was bland regardless of how much seasoning I added, and the crust was dry, even if the fish inside wasn't. Sorry, but I wouldnt' recommend this.

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Michelle

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Reviewed: Mar. 29, 2006

made it and loved it!!!fast and easy!

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rissagreer

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Reviewed: Mar. 24, 2006

I am not a fan of this recipe. It was a little to bland for my liking.

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JAD

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Reviewed: Mar. 16, 2006

Great crispy recipe. My boyfriend and I try to avoid eating fried foods at all costs and this was a wonderful recipe. I didn't have any cornmeal, the flavor was ok and since I realized it would be a little bland I bought some olive tapenade from Trader Joes and spread a little of it on top and it added a nice little kick. Will be making again and again.

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Michelle

Cooking Level: Expert

Home Town: Eddington, Maine, USA

Living In: Brighton, Massachusetts, USA

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Reviewed: Mar. 4, 2006

As written, the coating seemed bland, so I tweaked it some (ok.. a lot, but the original recipe is still a great concept). After briefly soaking the fish in lemon-water, I dredged the fillets in a mix of 1/2 C flour, 1/4 C cornmeal, a few heaping tbs of grated Parm, ample cayenne and hefty dashes of dill, garlic powder, thyme and salt. Placed the fish in a broiler pan which was lined with crumpled foil, then misted the fillets with butter spray (no additional fat) to moisten the coating. Broiled for about 7-8 minutes and the coating browned nicely without drying out the fish. Thanks for a good 'starter' recipe!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2006

Delicious and so easy to make. If you add more seasonings other than salt and pepper, it will taste even better, just the way you want it. I highly recommend making this when you're just tired and don't want to cook much.

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mingmay

Cooking Level: Intermediate

Home Town: Nepean, Ontario, Canada

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Reviewed: Feb. 15, 2006

This was good. It didn't taste like fried tilapia to me, but it is a lot healthier and it was a good recipe. I added italian seasoning and pepper flakes to the bread crumbs. I will definitely make again.

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Nov. 18, 2005

I made this recipe as is... and altho the outside was crunchy it was seriously lacking taste. Salt or something. It cooked well - looked fine, but it was kinda bland. I was disapointed but we ate it all...

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RFLOWERZ

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Reviewed: Oct. 3, 2005

This is a very good recipe; it's really crunchy and healthy at the same time. I added a little bit more spices and herbs to the breadcrumbs mixture; little bit more oregano, basil, salt, black pepper, and some cajun. I also added some olive oil at the top of each tilapia as I read from one of the reviews, and it came out great. Thanks a lot for this recipe; I will definitely make it again.

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Ohoud

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Reviewed: Sep. 6, 2005

I made this tonight for dinner and it was ok. It tasted like something was missing...a spice maybe. I'll use this again, but find another spice mixture.

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BECKYHOME-ECKY

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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Reviewed: Sep. 4, 2005

This is a surprisingly fried-looking & crunchy fish. Here's what I did: 1/4t salt, two dashes black pepper, 1/8t cayenne pepper, 1/8t garlic powder, plain (as implied) breadcrumbs. After coating, I used nonstick spray & drizzled a little olive oil on, too. I don't know if it made any difference with baking, but when I coat fish (or anything else), if you refrigerate it 30 minutes or more, the coating will stay on better (when pan-frying). It still lacked "something." Next time, I'll try 1/2t salt, 1/4t red pepper, a couple dashes black & a little horseradish in with the egg whites. I'll let ya know ... :)

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