Reviewed: Jan. 6, 2012

Absolutely incredible!!! However, I think it could almost be called Bass Schnitzel! Never the less, we served the dish with rice (cooked in half chicken broth and half water) and sprinkled lemon on the rice. We also sliced the Bass into 2-3 inch slices, used 2 eggs, and combined all of the dry ingredients except for the cayenne pepper. We put the cayenne pepper on the fish while it was frying. Lastly, instead of using bread crumbs, we crushed high-end stuffing that added a lot more taste and texture. This was an EXCELLENT dish and I can't wait to thank my dad for catching the bass for me! :)

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Reviewer:

SpiceSpiceBaby

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Cooking Level: Beginning

Home Town: Morgan Hill, California, USA

Reviewed: Nov. 9, 2011

This was good and easy to make. I used Striped Bass I caught the day before. I've never used salt and vinegar chips in a recipe before. Inventive! But it lacked a bit in the flavor department and you really only need 2 eggs. I topped it with some Tapatio hot sauce to make it 5 star.

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Reviewer:

rightisright

Reviewed: May 20, 2011

I thought this dish was to oily! Plus the fatty chips . This wasnt a healthy choice on my part sorry, but thanks for some idea's. I'll stick to baking.

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Alana

Cooking Level: Expert

Home Town: Selma, California, USA

Reviewed: May 4, 2011

Super.

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FloydSix

Cooking Level: Beginning

Living In: Seattle, Washington, USA

Reviewed: May 2, 2011

1 oz. of salt and vinegar chips was not nearly enough to coat the fish for me so I added some salt and pepper kettle style chips that I had on hand. All and all a great recipe but plan on using more chips and less egg. This is one I will use with perch as well as catfish from our pond. Thanks!

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Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Oct. 13, 2009

I was really excited about this recipe because it was very innovative. It was not bad, but I was not very impressed. I used tilapia because it is what I had, so maybe the bass would have tasted better. I liked the crunchiness of the crust, but it really didn't have a whole lot of flavor. I dipped it into cocktail sauce to give it some taste.

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adles9

Reviewed: Aug. 28, 2009

FANTASTIC! Great flavors. Made it per the recipe. Will be making this again. Thanks

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JohnDZ

Cooking Level: Intermediate

Reviewed: Aug. 4, 2009

What a tasty recipe for something so simple. My mother never tried smallmouth bass before and, in general, does not eat fish except for walleye. When she tried this salt-and-vinegar-chip recipe, she enjoyed it so much that she now wants me to make it for our next all-fish Christmas Eve family dinner. I think it will be a hit for everyone at Christmas time. I didn't change/add a thing. Perfection cannot be further perfected. Great recipe!

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Reviewer:

Mary

Reviewed: Jul. 21, 2009

YUM! This is a really good recipe and I can't wait to use it for fried chicken! My boyfriend caught some Sea Bass in the San Francisco Bay so I wanted to get a good recipe and am so glad I found this one. I used Pringles S&V Potato Chips and vegetable oil because I didn't have peanut oil. Topped it with Avacado Mango Salsa (also on this site) and it was so delicious with the perfect crunch - great idea with the potato Chips! Served it with a green salad and french bread - very nice meal!

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