Reviewer:

Reviewed: May 14, 2012

I was also having the same issue with the coating sticking to the frying pan instead of the fish. I ended up trying to bake it in the oven instead. The coating stuck much better and still tastes great. 375 degrees for about 15-20 min. Don't overcook or the fish gets dried out. Goes great with sweet potato fries!

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Reviewer:

jerseygrl

Reviewed: Mar. 14, 2012

This was very tasty recipe. I broiled the fish instead of frying it and it was moist and flavourful. This will be a regular on our dinner menu. How do I add "Darcey" or anyone else to my favourite cooks when I cannot see his/her profile to clck on?

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Reviewer:

kery

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 28, 2012

I thought this was quite good, I even reduced the mayo (used light) and added one egg white to reduce the calories. Everyone ate it, even my 3 yr old (though I had to call it fish sticks and serve with ketchup). I'm happy, though I may try baking it next time.

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Reviewer:

Jess

Reviewed: Feb. 28, 2012

It was so nice to have fish w/ a different flavor, in this case, mustard, which was predominant. I usually prepare fish using some king of citrus, so the mustard was a very welcome change. I found the mix of mayo/mustard to be an excellent way to get a thick panko coating. Very easy recipe. Might try using fish other than tillapia or even chicken breast, sliced or pounded so it cooks quickly when pan fried.

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Reviewer:

VOSSNER

Cooking Level: Intermediate

Living In: Richmond, Texas, USA

Reviewed: Feb. 25, 2012

I season the fish first for sure. Good recipe.

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Reviewer:

mislissa

Reviewed: Jan. 26, 2012

I am not a fish eater, but I like this recipe. One tip, rinse your fish, then pat dry THOROUGHLY. This will help the coating stick.

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Reviewer:

mikeshields476

Home Town: Independence, Missouri, USA

Living In: Grain Valley, Missouri, USA

Reviewed: Jan. 12, 2012

Very tasty! Following others' advice, I added salt and pepper to both sides of the fillets before generously coating with the mayo/mustard mix. To address other reviewers' comments about the breading coming off, I pressed both sides of each fish fillet into a plate of the seasoned breadcrumbs to thoroughly cover the fish. The key to not losing the breading is to NOT MOVE THE FISH once you have placed it into the pan. Cook over a medium heat for the suggested four minutes on each side, and carefully turn and place on other side, again NOT MOVING THE FISH! With added seasoning to the fish before coating, this is a winner, and I look forward to making it again.

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Reviewer:

Sue D.

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

My family and I loved this recipe! I noticed others had problems with getting the mustard/mayo coating to stick. What worked well for me was to rinse the fish with water and dry it with a paper towel first. The coating sticks much better that way. Great flavor!!

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