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i made a triple batch using talapia steamed in a dry white wine. preparation went well, but the cutlets literally fell apart at the cooking stage. i did make some modifications for flavor (added parsley, garlic powder, pepper, and a couple dashes of tabasco), and tried to fry the first two batches (4) in olive oil over medium heat. they all fell apart. the third batch, i baked in the toaster oven (350 for 20 min), but they didn't crisp or brown. the overall flavor was great!, but the cooking instructions may need more clarification. what type of fish would you recommend? what consistency should the balls/patties be? what temperature should the stove/oven be on? how long should they be cooked before flipping? etc. etc. etc. nothing's more frustrating than spending over an hour prepping a meal, just to have it fall apart before it hits the pan.