Yummy Crispy Baked Fish

From: Chef #744898

On Sep 8, 2009

Best fish I have eaten in a long time! We loved the crispy coating on the outside and though I used it on some bass, it was excellent!

From: Indulged Furries Mom

On Aug 15, 2009

The texture of this breading was very good (I used fine-ground cornmeal) and flavorful. I think it would work well to use some corn flour to get an even lighter texture. To reduce waste, next time I'll mix up the dry breading ingredients and store it in the fridge. Then I'll use just what's needed for each piece of fish instead of laying the fish in the entire batch of breading and discarding a lot of left over breading. I think this breading would work well with chicken too.

From: Thorsten

On Mar 20, 2006

Absolute outstanding. Within two days I have made it twice. I'm so glad to have made this easy to make, healthy and so deeeelish fish recipe. I have used catfish and tilapia and it was great. The breading is very easy to made and because only "dry" ingredients are used you can make in advance. I love the taste of mustard and the milk mixture gives just the right amount of mustard flavour without overpowering the other flavours. Because I like it spicy, I have added a little more of cayenne pepper and it was fantastic. Love the taste of the breading and the texture of it. In opposite to pan seared fish it remains dry and is not soaked with oil. You can use any of your favorite dips with this fish too, try you favorite salsa or dip. Or maybe try a little dijon mustard with the fish to support this flavour. The fish is easy to make and it really needs not more than 4 minutes from each side. The second time I have made this recipe I cut the fillet into smaller pieces to have more of the breading and the outcome was a fantastic finger food. I tried the leftovers cold and still was so good that I have had it with mustard and salad as a sandwich. Thank you so much Hope for this wonderful recipe. It opens so many possibilities of variations that 5 stars are sure not enough. I will make it now very often.

From: justcallmetoni

On Mar 12, 2006

Delicious. I used skim milk so my coating was not quite as thick as intended. Nonetheless, it was certainly enough to get the cornmeal to adhere in a nice crispy crust. One could add a tablespoon of non-fat plain yogurt if you wanted it thicker. What really makes this stand out is the wonderful blend of spices in the coating. Well balanced and flavorful - really brought my plain piece of flounder to life. Thank's Mama.