41 Reviews

Delicious, No wonder your Dh loves this fish, It is SOOooo Good and easy to make , My Dh sure liked it. A good way to cook fish and cut back on fats. The recipe is a Keeper, thank you for posting, Come join us in Zaar tag.

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Barb Gertz March 01, 2003

This recipe is delicious! It was a hit with all the family. I didn't have any paprika on hand, so I substituted with cayenne pepper. It was a bit spicy, but still great. Next time will make with paprika. Also, I used organic butter instead of margarine which is healthier. All in all, this recipe is a keeper!

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cltijerina May 14, 2013

This was delightfully good! Very refreshing and easy to make. I put in 1/2 tsp salt for 1.13 pounds fish, and that was too much - I'll use 1/4 tsp next time. I upped the paprika some, and regretted that too (even though I like spicy). I did add a sprinkle of garlic powder to the seasoning mix (good) and used real butter (good, too). I found the fish wasn't completely cooked at 20 minutes, and the top was starting to burn. Might reduce heat to 350 F next time and cook longer. It smelled fantastic. All in all, delicious dish!

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MD in MN June 13, 2011

This fish is very delicious, I added salt and also I soaked the fish in milk for an hour first (it gets that wild fishy smell out but leaves it very tasty) I used perch we caught ourselfs on one of they many inland lakes we have here in michigan. I have posted a pic.

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abrisbin12 September 05, 2010

This was very wet. The flavor was good, I added a dash of garlic powder and a dash of cayenne, but even with that no one went back for seconds.

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itismedia August 20, 2010

This was ok. I felt that the breading was soggy but the fish cooked perfectly. I had very small fillets and I cooked them for 10 min.

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Everything Sweet April 25, 2013

This was a very tasty recipe. Great that it's low fat. Will make again. Thanks for posting.

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gwynn January 27, 2012

This is good. I would probably make again.

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pccreative October 21, 2011

Delicious recipe, I used frozen ocean perch filets that were thawed out- while it led to the crust being not so crunchy, the taste was delicious. If you want extra kick in the crust, use Hungarian hot paprika instead of regular. My wife isn't as spice tolerant as I am though, so I went with half the amount of Hungarian hot, and the other half with normal paprika. Will be making this again with fresh filets.

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Rätsel Feinschmecker October 03, 2011

I used lime juice to moisten the filet instead of butter to cut back on the fat. Delicious recipe. I had to leave in for about 5 extra minutes, but that's due to my oven. Nice golden brown, crunchy, lower carb breading. Thank you for sharing. This one's a keeper.

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a_knisley45123 August 24, 2011
Parmesan-Basil Perch