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

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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

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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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Mary

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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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