Reviewed: Nov. 2, 2009

I love this recipe! It is so simple and tasty! I use butter crackers instead of saltines, and add some salt and pepper to the crushed crackers. My kids like it when I make fish now!

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melannell

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Reviewed: Sep. 24, 2009

Did not make the tartar sauce, but enjoyed the fish. I used orange roughy and added some seasoning (garlic salt, paprika and pepper) to the saltines. Fish was crispy and light. Non-fish-loving hubby even said it was good!

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RebeccaR

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Reviewed: Aug. 22, 2009

This recipe wasn't bad. I did add a little lemon pepper to the coating, though. It was pretty good.. there wasn't so much crumb that you lost the taste of the fish that you're trying to eat. I had to add about 1/4 tsp of dill pickle juice to the tartar sauce, which made it perfect as far as I'm concerned.

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Mini

Cooking Level: Beginning

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Reviewed: Aug. 10, 2009

I liked it. My mom had the same breading for pork chops. I will definitely stick with this one.

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Cliff

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Reviewed: Jul. 6, 2009

Hands down, the BEST fried fish I ever had. I used a walleye I caught today and it was delicious. I used a little Blackoned seasoning on the fish before the egg wash and used whole wheat saltines (because that's what I had on hand)but man was it good. the tarter was great too. Thanks for the recipe.

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Love2C00k

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Reviewed: Feb. 14, 2009

This was just I needed! Easy, easy, easy! I used mahi mahi-it turned out great. I made the tartar sauce with 1 tsp of sugar. My husband loved it!

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A. L. Bird

Cooking Level: Expert

Home Town: Escanaba, Michigan, USA

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Reviewed: Oct. 17, 2008

I hate to do this as I'm really not an avid fish eater but my New Zealand friend is! I found these just so-so - not much taste and I think they needed way more seasoning. I had hoped they would be good the next day but they were a soggy disappointment. I tried again with a combo of flour and Panko and they were better but still needed more seasoning.

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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Mar. 4, 2007

This was "ok". The kids liked it, and it looked really tasty and crispy, but it just had no taste beyond that of deep fried saltines. I guess were just used to a lighter coating like panko crumbs.(which I was out of) The tartar sauce was ok, just kinda sweet and "mayonaisy". I kicked it up with some dill relish, paprika, and finely chopped egg. I will try this coating again as suggested for chicken fried steak though.

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TAKEnBAKE

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Reviewed: Mar. 2, 2007

Mine came out great!! Make sure to use relatively fresh crakers, though, I think stale ones would ruin the recipe. The 'crust' was perfect and tasty. And the tarter sauce was good for me and my husband. Thank you!

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 27, 2007

This is a good recipe for someone who hates fish. The coating was heavy and tasteless. I seasoned the fish before coating but it still was very bland, as was the "faux" tarter sauce. I added the rest of the ingredients for a basic tarter sauce and it improved things a bit. Just not a good recipe unless you want to have lots of left-overs. I would not make this again, although with some seasonings added it might be a good coating for country fried steak...Sorry, Mom.

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Derec

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Reviewed: Jan. 9, 2007

I fried this fish in our 5-qt. cast iron dutch oven and it was out of this world.....the easiest thing I've ever made!

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Laura P.

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Reviewed: Dec. 19, 2006

This is one of the best fish coatings we’ve yet to try. The coating turned out light and crispy. The only additions were a little onion and garlic powder to the crushed saltines. Delicious!

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Dec. 9, 2006

You'll have equal results using egg substitute and I've found my mini food processor is the perfect tool for pulverizing the saltines. Made it for dinner tonight using fresh rock cod (we live in Northern California) in fact. You can't beat it for ease and the light crispy coating comes out perfect every time.

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KATSINTHEKITCHEN

Cooking Level: Expert

Home Town: Trinidad, California, USA

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Reviewed: Nov. 9, 2006

This recipe made a light and crispy coating for the fish. We all loved it. I added the spices that we like to the crushed saltines. So much better than bread crumbs. We will be using this again and again!

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