Such a great staple recipe! This dish looks elaborate enough to serve to company, but is also simple and quick enough for a weeknight meal. Quick tip: I noticed when I fried the fish on medium-high heat, it left behind a black gunky residue in the pan that was hard to scrape off. I fry my fish on medium to medium-low heat for a bit longer instead. It's easier to scrape any residue off the pan (if any) between the fish fry step and the glaze reduction step, and also makes a moister, more tender fish. Just my two cents. Besides that, I never deviate in any other way from the recipe. So good and easy!
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Such a great staple recipe! This dish looks elaborate enough to serve to company, but is also...