Reviewed: May 14, 2013

I rated this a 4, because you really need to add a lot of seasoning to this. I used flounder, and floured the fish first. Also, I used half potato flakes and half panko. Overall, a really great recipe.

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Reviewer:

Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Houston, Texas, USA

Reviewed: Apr. 4, 2013

Everyone in my family enjoyed this recipe. I may try this recipe with another type of fish next time as the sole was very thin and broke into pieces when plating them.

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Reviewer:

Cavan

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Oakville, Ontario, Canada

Reviewed: Mar. 26, 2013

This was a great way to use the flounder I got on sale. I also used panko instead of the potato flakes but I thought the flavor was EXCELLENT. I didn't taste a lot of mustard (I wouldn't have minded!) and I thought it needed just a little more seasoning. But this was definitely worth trying and I will be making it again!

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Reviewer:

candrews

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

Reviewed: Mar. 26, 2013

Perfect just as written. I used my husband's fresh caught bluegill and crappie. We all loved this!

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Reviewer:

deanie13

Reviewed: Mar. 15, 2013

Wow! This reminded me of the Fish Fries that all the restaurants and hamburger joints in the Rochester NY area serve every Friday! I double dipped, as suggested, to make the coating extra crispy. I recommend blotting the filets with paper towels to dry them a bit before dipping in the egg batter, to help the coating stick well. Otherwise, I didn't change a thing and it was just fine. If you double-dip, you will need twice as much of the egg/mustard/salt mixture as the recipe calls for, but no extra potato flakes needed. Serve with french fries and cole slaw to make the complete, traditional Fish-Fry. Note that this recipe is gluten-free, which is also a good thing! Thank-you, Kimber, for this great recipe!

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Reviewer:

Marcia

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Manalapan, New Jersey, USA

Reviewed: Mar. 8, 2013

Just made this recipe...added some seasoned breadcrumbs to the potato flakes and used perch. Awesome! A definite keeper!

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Reviewer:

pmh

Reviewed: Mar. 1, 2013

Christopher will eat this!

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Reviewer:

Jennifer Clark

Reviewed: Feb. 26, 2013

A good recipe... I used extra virgin olive oil and only 2.5 tbsp at that (my filets were not that big). I used a Panko coating instead of the mashed potato. I enjoyed this very much, and it was easy. I will tweek it a little next time to enhance to taste (I omitted the salt). Overall the coating did wash out the flavor of the sole a little, but again they were thin filets so that was a factor. I would recommend this in an instant, but thicker filets would be in order.

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Reviewer:

Brian M.

Reviewed: Feb. 14, 2013

I used an extra egg, planning to double dip. This was an excellent change from batter fried. A definite keeper!

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Reviewer:

Julie

Reviewed: Jan. 14, 2013

I am so happy with this, because I finally found a way to get my 7 y.o. to eat fish! He won't eat a lot of it, but I'll take what I can get. ;-) It turned out perfectly: light and crispy, w/o being greasy or too thick, like many others. Now, if I could just find more natural potato flakes...

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