It probably doesn't matter which white fish you use... I think the most important thing is the method of cooking. I'm from a small fishing village in Nova Scotia and our old folks wouldn't even consider defiling the fish by putting it in the oven period let alone keeping it in there for 15 minutes. I really recommend simply frying the fish in a good old fashion frying pan on medium high for a MAXIMUM of two minutes on each side (the limited cooking time is key). Sublime. My husband and kids have hated every fish recipe I've tried on them. Except this one. My husband ASKS for it, and my kids think it's chicken! haha!! :o) P.S. Sometimes I use crushed corn flakes instead of breadcrumbs (and I think it might even be a bit better -the kids say it smells like popcorn?). Happy cooking! -Shannon from Tusket Falls, Nova Scotia
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It probably doesn't matter which white fish you use... I think the most important thing is the...