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Fisherman's Quick Fish

Reviewed: Oct. 11, 2012
I've made this recipe three times so far and it's so good my 12 year old who "does NOT like fish" even eats it. I use Boulder Canyon salt & MALT vinegar potato chips for the chips. We really like the malt vinegar flavor with the chips. I use my mini food processor to crush the chips and cheese. I have used walleye all 3 times. I have marinated the fish in both creamy and regular Italian dressing (depending on what I had in the pantry) and both worked well. I marinate the fish for about 10 minutes otherwise the marinade overpowers the mild flavor of the fish. It is very important to wipe any excess marinade off the fish (I use a pastry brush) before putting it the pan that you use for baking. This allows the topping to get crisp (otherwise it's a little soggy, I know it happened to me once). I cook it for 10 minutes (we like our fish well-done). It takes great and it's a fast dinner for a busy night.
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