Wonderful recipe! My daughter even said it was "the best fish", and that is a huge compliment considering that she HATES fish with a passion. I did make a few changes though: I substituted olive oil for the veg. oil, Kraft Parm Plus Italian Topping Garlic Herb for the parmesan cheese, and garlic powder for the garlic salt. In Step 2, I added 1 tbsp of the lemon juice to the crumb mixture, and the zest of a whole lemon, and I did Step 8 (sprinkling the fish with the lemon juice) during the last minute of its cook time. We will definitely be using this recipe again repeatedly... Thank you!
This recipe was great and perfect for summer - no heating up the house with the oven! I implemented a lot of the changes others had suggested and it turned out wonderful. Changes included: 4 tablespoons cheese, peel of one whole lemon, only 2 T butter total, olive oil instead of vegetable oil, and garlic powder instead of garlic salt. It sounds like a lot of changes, but they are all minor, and your recipe was definitely a great inspiration! I didn't have any problem with the coating falling off. Thanks!!
We really, really liked this. I didn't like that my crumb didn't stick all that well, but I was fine with that. I make fish every other week, rotating with shrimp, and I'm always looking for a new recipe. Hubby will eat the same thing every week, as long as there's a new recipe.
This was fantastic!!! Well-seasoned and lovely...I added some freshly ground black pepper and extra oregano to the crumb mixture (plus more lemon zest)... very very very yummy!! Light & fresh... hints of lemon and buttery goodness (but nothing was overpowering)
This is really a very tasty dish. I loved the rind in this, I used a whole lemon. One thing I did do differently was I used about 1 tblspn butter in the pan while it was warming up and threw some crushed garlic to infuse the oil a little bit and I took the garlic out before I out the fish in the pan. I did have a little bit of a problem with the crumbs sticking so I might try using egg whites next time. My 3 yo and 2yo loved this too!
Everyone but Mr. Picky really enjoyed this dish (even the cat!). I made a double recipe, using the rind of a whole lemon, rather than measuring it. I also cut back on the butter somewhat, and used olive oil for the pan frying part. It was very easy to throw together and quite flavorful. Into the keeper file it goes.
This recipe was quick & easy to prepare. I used the zest from one whole lemon & I still hardly tasted the lemon.
I absolutely loved this recipe. The two minor changes I made to the recipe were to increase the amount of lemon zest (I used the zest from 1 entire lemon), and to increase the amount of Parmesan cheese to 4T. I like a very lemony, cheesy flavor to the crust, so I personalized the coating to my liking. The entire dish took 15 minutes to prepare (from pulling the ingrediants out, to having the fish on the table). Thanks aviva!
Great flavor, lovely new way to cook tilapia =) I am considering baking it instead of frying it next time. My fillets were a little on the thin side and ended up falling apart and were not at all crunchy (oh wait! There WAS a crunchy corner =P). Not sure what went wrong, but they were still delicious. Thanks a bunch aviva!
Very good, extremely easy to prepare and good flavor. I added 1/2 clove of crushed garlic to the crumb mixture and more lemon zest than the recipe called for. The sprinkled lemon juice at the end made the fish have an intense lemon flavor.