By Mama's Kitchen (Hope) on January 16, 2006
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did."
Serving Size: 1 (146 g)
Servings Per Recipe: 4
"I have made this before and it does deserve 5 stars. To nursejillian... You might try this tip I got from the Rachel Ray show yesterday. She puts a cooling rack on her cooking sheet when cooking things like this. She says it keeps it from getting soggy. The other option is to use Panko crumbs instead of the flour with the seasonings. The are really crispy."
"Made this last night usong talipa and it was very good. Will save and make again."
"I agree with KITTENCAL, the fish is awesome! I used tilapia fillets and additional cheese and flour. I baked the fillets at 350 degrees and before putting the fish on the pan, I lined the pan with foil and sprayed it with oil. This really helped with the clean-up. "
"quick and simple. my husband loved it....i thought it was just okay. my fish never became very crispy...it seemed like the coating was mushy. but my husband is still raving about how it was some of the best fish he's ever had :)"
"Excellent Recipe! One Note: We used the new Reynolds Non-Stick aluminum foil. It worked perfectly...no need to add any oil or grease."
"This was very good! It may be one of the few times when that grated parmesan in the canister is preferred to the fresher stuff. I would never have thought to use it as a bread crumb stand-in...very creative! The tilapia fillets did not brown as much as I would have liked, and I left them in the oven for a bit longer than the 25 minutes indicated. Still, this tasted much better than it looked. Next time, I will probably bread them in a shallow pan instead of using the plastic bag, because it got really gloppy in the bag. I'll be making this again -- thanks for sharing!"
"What a tasty way to do fish!!I used flounder. My DH does not eat fish, so I did a boneless chicken breast this way for him. He LOVED it! Of couse I had to increase the cooking time for it, but that was easy. I just popped his pan with the chicken in about 10 minutes before I added mine with the fish, so they both finished off together.We both loved our dinner! Thanks for another great one Mama!"
"This is so easy and delicious! I used panko instead of flour and it made a nice crispy coating. The parmesan added great flavor. Thanks, we loved it and I'll make it again."
"I used fresh Cod from my fish monger. The crust turned out o,k,, but was missing something flavor wise. I used a good quality Parmesan cheese and a high quality Hungarian paprika. I think it needed more salt, and maybe lemon pepper instead of regular ground black. I will try again with minor changes. Be sure to "pat" your fish dry before coating."
"Nice recipe that we enjoyed and will make again soon. I subbed whole wheat flour. Next time I will try adding the panko next time as well. I also cooked on a cooling rack, but didn't get the crispy coating I was hoping for. I think I didn't let it cook long enough. I used tilapia. Thanks for sharing!"
"Like this wonderful recipe needs another 5 stars..... but here they are because it deserves them.Yummy we used walleye and it turned out fantastic..Thanx for sharing..."
"I made this for lunch today, but my husband and I were disappointed how the fish turned out. While the fish was nice and flakey, it lacked flavor, and it stuck to my greased baking sheet. I would suggest to others, to line the baking sheet first with aluminum foil, and then spray it heavily with a no-stick cooking spray before placing fish ontop the well greased foil. I think the fish also needs a bit more spices or herbs, to make it more flavorable. I'm sorry I wasn't able to give this recipe more stars as the others here have, but I am glad to see the others enjoyed this recipe."
"I saw this recipe and knew I had to make it. I LOVED the addition of the parmesan cheese and it really added to the crust and overall taste of the fish. I used it on some fresh flounder and followed the recipe exactly. I drizzled lemon on before serving and we were good to go! Everyone dug in and ate in total bliss. My DH said to tell you "It's a winner here"!"
"I added 1/2 tsp. garlic powder and 1/2 tsp. onion powder and 2 more T. of flour and cheese to the breading and it added lots of flavor. It coated the fish pretty well and the flavor of the fish was very pleasing to the palate!"
"This fish is FANTASTIC!! I'd give it 10 stars if I could! I used tilapia and it worked beautifully. I lined my baking pan with foil and sprayed the foil but it still stuck a little. Next time I'll spray it more or get the no-stick foil. Everyone told me to make sure I served this again and again! We also had Recipe #42564, Recipe #116202 and Recipe #100526 and everything was incredible together. Thank you ssooo much for sharing this recipe! I know I will use it over and over again! :)"
"I made this with Orange Roughy and it was excellent! I've made a recipe similar to this before, but wasn't able to find the recipe, and this was a perfect substitute!"
"Delicious and easy. I used frozen tilapia fillets, and 25 minutes was perfect. I ran out of the breading mixture, so next time I'll make more. I put the breading in a shallow bowl instead of the bag, because I couldn't figure out how to use the bag without making a big mess. Instead of flour, I used pancake mix, which was very tasty. I did as PaulaG suggested and lined the pan with foil and then sprayed it. I served it with some peas and carrots and browned buttered egg noodles (recipe 64252)."
"Excellent fish. The only thing I would different is use a shallow bowl instead of bag. Great Recipe!!!!"
"This was awesome! I used four smaller salmon fillets, and increased the flour by a tablespoon, also I increased the oven temp to 400 degrees and baked the fish for just over 20 minutes. Thanks mama!...Kitten:)"
"this came out perfect! quick, easy and delicious. i used whiting fillets. i followed the suggestions of other posters and used panko instead of flour, and baked the fish on a cooling rack. it came out nice and crispy.<br/><br/>i find that many recipes in general are light on the spices, so i also sprinkled a tad bit of garlic powder, salt, pepper and paprika directly on fish prior to coating.<br/><br/>will definitely make this again!"