Reviewed: Dec. 9, 2009

This was such an easy dish to prepare (it is in a warm oven waiting for hubby to get home... but I sampled it first so I ran to the computer to compose my thoughts!) I can understand how some people have concerns about the salty taste... if you look @ the back of Italian seasoned bread crumbs (at least my brand), salt is the #4 ingredient!! I accidentally headed off that problem because I reduced the crumbs by 1/2 to control for the carbs. I also used unsalted butter. Everything turned out fine, particularly the last piece I cooked... I think I overcrowded the pan with the first batch and the breading came out a little patchy. The last piece, 100% success! Using a non-stick skillet really helped... and using a spatula to flip the fish...just plopped the fish in the pan and let it sit there for 5 minutes & then flipped it. I just need to ask Santa for a larger non-stick pan for Christmas. Thank you for sharing... my family is going to love this!

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Reviewer:

rbcary

Cooking Level: Expert

Home Town: Eustis, Florida, USA

Living In: Stafford, Virginia, USA

Reviewed: Dec. 8, 2009

Tastes fantastic, a bit of a PITA to make. Needs more oil than listed to fry, I'd like to try to bake it as the frying oil adds quite a bit of fat. I watered out the "paste" w/ a mixed egg.. may have used milk if I had it.

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Reviewer:

Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

Reviewed: Dec. 8, 2009

Great recipe. I followed the reviews--coated the fish with egg first then coated with the bread crumb/ranch mixture. I then baked it at 400 degrees for about 35 minutes (my fish was a little frozen). DELICIOUS!!

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Reviewer:

kenessa

Cooking Level: Beginning

Reviewed: Dec. 6, 2009

I find that I can make my own bread crumbs and leave them unseasoned, by zapping stale bread in my food processor. A great substituet.

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Reviewer:

jtb

Reviewed: Dec. 6, 2009

This recipe is excellent with pork chops too!

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Reviewer:

sunnee

Reviewed: Nov. 23, 2009

I broiled vs. fried. This had a very tangy taste. I love ranch dressing and it was just okay for me. However, my taste buds are off because I have a cold so I am grading upward to a 4*.

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Reviewer:

Junebug's Mom

Cooking Level: Intermediate

Reviewed: Nov. 18, 2009

My family does not eat fish on a normal basis, but I decided to try this out during lent. I baked it on 375 for about 25-30 minutes and ended up having rave reviews. I now alternate between baking and frying...either way it is highly requested year-round by my husband and even my in-laws!

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