I used cod and I seasoned the egg whites as well. I don't know about anybody else, but my fish burned just a bit into the 2 minute mark. I scraped off the burnt crumbs, turned it over, and changed the oven to 425 for the next 6 minutes, moving to center of oven. I have a brand new stove, so....other than that I thought it was okay.
They no longer are doing saved recipes. I wrote and asked them. Probably costs them money for the storage?
I'm not seeing how to save this to my recipe box? Usually there is a "save" tab.
Was very disappointed in this was a waste of food and my time.
I made a slight change in the prep, which I will talk about in a moment, but I think it is important to remember that one must plan on the following (not mentioned above, so if you are new to cooking fish or do not have much experience, these two key points have helped me tremendously):
1. Before applying any batter or before cooking, bring the fish as close to room temp as possible
2. Dry cod or any other white fish. In my experience, after thawing, these types of fish (white fish) hold a great deal of moisture and if you do not take the time to pat them dry with paper towels, the moisture will ruin any batter or dredge prep
For the change - instead of egg whites, I used Greek yogurt whipped with quite a lot of fresh lemon juice. This created a really great layer between the fish and dry mix plus the fish came out moist and delicious. Also, 4 minutes on each side is not a realistic window - it is better to say, cook until the inside temp reaches 160 degrees.
Hope this helps and enjoy.
To help with coating I used one whole egg and one egg white and that seemed to help. Very yummy, I made it with some homemade chips. The tartar sauce was very good. Make sure you mix up the dry mix well, otherwise you end up with some filets that are panko heavy and some that are onion/garlic heavy.
I do not like fish at all, but I buy it because I know it's a healthy protein. I thought this was very delicious. I was able to finish my whole serving and that doesn't happen with fish often. I followed some previous review suggestions and did a flour dredge before the egg. I flavored the flour and bread crumbs. The sauce was very good even though I forgot the pickles in it. I'll make it again.
I used the velveting technique and the results were excellent! Nice crispy coating that didn't fall off! I toasted the panko first, too. The cod definitely needs seasoning prior to coating, don't be shy!! This is the best oven fried fish recipe I have ever made!
I forgot, we also did not broil, but browned in a skillet and finished in the oven. It came out perfectly crispy and not burned at all!
eh…..i might try to revise my panko…..baked the fish. maybe i need to brown the panko first? just wasn't too exciting. the tartar sauce was pretty good.
This is 3rd time to make this dish. We love it. I sub'd tilapia loins for the cod. Halved the planko and added regular bread crumbs-seemed to stick to fish pieces better.This is a winner in my book.
Good concept, poor execution. Followed the recipe as written and ended up with uneven coating that fell off and uneven toasting of the coating with some places burned. I have a similar recipe for chicken that I will follow next time: toast panko in a pan prior to mixing with the spices; dredge in flour followed by egg whites and panko mix and bake on a baking rack placed on a sheet pan instead of broiling in a broiler pan. This fixes the uneven coating and uneven cooking. On a positive note, my 3 year old and 1 year old loved it.
Seasoning is a little bland but easy enough to adjust. The coating is crispy and the sauce is wonderful.
I used tilapia and thought it was a tasty dish. Sauce is flavorful. My breading got burned on top so I recommend not broiling too close to the flame.
Loved the sauce, the fish, meh. My breading came off and the stuff that stayed on the fish didn't cook evenly.
Very easy, very good. This is the first crispy fish my daughter liked :)
This was very tasty, but it was difficult to get the panko mixture to stick to the fish. I followed the recipe exactly, served with CL Brussels sprouts with pancetta. Good light meal.
After reading other reviews, I dredged the fish in flour before putting it in the egg wash. I also added the spices to both the flour and the panko mixture and still the fish was quite bland. My cutlets were quite thick, though, so that may have contributed. The panko mixture burned a bit before the cutlets were done, also probably due to thickness. The panko mixture was crispy and stuck really well, and that was nice. My whole family loved the sauce and we are not generally tartar lovers. I also forgot the lemon at the end... I would start with thinner cutlets next time and perhaps a more flavorful fish than cod.
I made this for the first time last night from latest issue of Cooking Light magazine. Because I have an allergy to fish, I used calarmari steaks. Used good paprika, dried minced garlic and no onion powder (I don't stock onion or garlic powder). Had no problem with the panko sticking to the eggwhite-dipped calamari. The taste was wonderful -- not bland at all. Coating was golden, calamari was moist and stayed in one piece onto the plate. I broiled the calarmari 3 minutes on each side and about 5-6 inches from the broiler heat. Can hardly wait to fix this again! Second best part: dinner served in 20 minutes, start to finish!
This was outstanding! I made my own version of Tartar Sauce (mayo, minced onion, dill, lemon juice). The fish was crispy and tasty. Had to watch fish while broiling but used the second rack down to be sure not to burn it. My husband loved this dish.
I made this for the second time. This time I mixed the spices together with about 1/4 cup mayo (it isn't as low fat but helps the panko to stick). I placed the filets on a cooling rack on a pan and cooked at 425 degrees. It turned out great!
This dish was very bland. I followed the recipe although I used Hot Paprika and sweet pickles. I would have modified it a lot more had I read the reviews before making. The panko initially burned under the broiler, but did better when I moved the fish down a rack in the oven. I won't make it again, but highly recommend adding some flavor if you do! I agree with reviewer as to questioning how this recipe made the "25 All-Time Favorite Recipes." I made this and the Mashed Potato Casserole recipe from the list in hopes of a delicious dinner, and was terribly disappointed in both!
Taste good for you, but decadent too! I follow the fish instructions to the letter, but I had to make adjustments to the sauce: - didn't have dill pickles, did have sweet pickles and leftover dill pickle juice. Soaked sweet pickles in water, then soaked in dill and added dill juice to sauce -didn't have enough canola mayo, so added some greek yogurt -still seemed sweet, added some smashed capers
I'd give this 3 stars for taste and 2 stars for execution. First, it looked nothing like the picture and did not turn out "crispy." As others mentioned, I had a difficult time getting the panko to stick. It definitely was quick and easy to make, but I want my food to look nice, too, and this just didn't look pretty coming out of the oven. The taste actually was pretty good, but I probably wouldn't make this again. The sauce was yummy, though.
We thought this fish was fine but not too exciting. It could definitely use more flavor in the panko breading. Not sure how it wound up as one of CL's "Twenty-five All-Time Favorite Recipes" but I will say that it's certainly easy to make.
Excellent and easy too, will definitely make again. No changes
This was so quick and easy to make as well as delicious. I was actually surprised how nicely it turned out. Will definitely make this again. Love the fact that it's high in protein.
Well, I don't know about worthy of a special occasion but a great, easy meal. We serve it with baked fries for a fish-n-chips night. Delish.
I did not make the sauce as I am the only one who would have eaten it. But the fish was great! I used tilapia.
I used cod and it turned out good. I had to increase the broil time because my fillets were thick. I ended up baking them for the last five minutes or so. This is a pretty good recipe. I'd make it again.
This was a crowd pleaser. My 5 and 3 year olds loved it also! And it was nice and easy. This is now added to my regulars menu. Oh, I used halibut instead of cod and it was perfect.
Awesome for fish n chips night! the sauce is fantastic! Added twice as much relish and fresh dill after doing a little tasting as I mixed everything together. Keeper for sure!
This recipe was great and really easy to do (even for an amateur chef like myself). I used tilapia instead of cod and was generous with the spices. Add some extra lemon juice to the sauce, it give it really fantastic flavor.
Excellent easy dish to make. I used tilapia and regular bread crumbs. My kids asked for tarter sauce instead of the lemon dill and ate every bit of it. I liked the lemon dill and will definitly make this dish again.
I really love this recipe, it was so full of flavor. Instead of Cod, I used Tilapia since this is what I had on hand. It was so good, the sauce complimented the fish very well. Whole family loved this.
It is not for a special occasion but my kids loved it! A good way for them to eat fish in a healthy way! It is quick and easy!
I made with halibut. It is great recipe.
I used butter milk instead of egg whites and that gave it more taste. Plus, you can drizzle melted butter after baking.
I thought this was really good and easy! I used tilapia instead of cod b/c i prefer the sweeter taste of that fish. Panko breadcrumbs are a must, so much texture. My kids loved this too (3 and 5 yrs). I will definitely make again.
This was delicious. I made it just as the recipe stated and had no trouble getting the panko to stick to the fish. This is definately a keeper recipe.
Okay...so the panko may make a difference but I only had bread crumbs. With the bread crumbs, I felt that it wasn't very flavorful. I think that it needed more spice. The sauce was yummy. I will have to try it with panko.
I really like this recipe. I do add extra salt on my crispy fish to make it more delicious. The dill sauce is a must. Its a great healthy summer dish.
The flavor of this fish was very bland unless you covered every square inch with the sauce(which was delicious), and the panko burned under the broiler within a minute. I did make the following changes: used egg beaters, whole wheat panko, haddock, and sweet pickles instead of dill. I would not make this recipe again.
We followed other reviewers' advice and dredged the fish in flour and the spices before the egg and panko. We also pressed the panko into the fish to help it stick. For the sauce, we used plain yogurt instead of mayo, and it was still tasty. We thought this was very tasty and very easy!
We seasoned the fish rather than the panko and lightly sprayed the coated fish rather than the pan. Liked the sauce.
This was very good. Only trouble I had was that the fish fell apart when I put it on the plate. Made exactly as the recipe was written and had no trouble with the panko sticking to the fish. The sauce was delicious - and extremely easy to make. I served with cole slaw, sliced tomatoes and bread for an easy week night dinner. Not sure I would make it for guests because of the presentation problem. Definitely a keeper.
I like it spicier so used hot Spanish paprika instead of regular. Also, since I don't like onion or garlic powder, I skipped the onion flavor and put minced garlic in the egg white. Also added horseradish to the sauce, which pepped it up. I'll make this again using others' tips on how to get the Panko crumbs to stick.
Really good! I tried it with tilapia and chili powder instead of paprika and would season the fish with spices after the egg but before the panko so it would stick better. The sauce didnt sound appealing to me so I left it put, maybe that would have given it more flavor. Overall really tasty!
Like some other reviewers, I found it difficult to get the panko to stick to the fish. I even tried blending the breadcrumbs to make them more fine, but it only helped a little. I understand that this is a low-fat recipe and frying is replaced with baking, but the fish lacked taste and the baked breadcrumb was very dry (a sprinkle of oil may have helped). Overall, I was very disappointed in this recipe - there has to be a better balance between tasty and healthy.
The fish in this recipe was really good! Crispy on the outside and flakey on the inside! I didn't make the tartar sauce; just used some I had in the fridge. I'd make this again.
Very nice, light dinner! The sauce isn't really necessary because the fish is so good, but it worked out really well. Will be making this again.
I loved this recipe! I would definitely make it again. It was even a hit with my kids. I took another users advice and seasoned(salt and pepper) and floured my fish first, then I PRESSED the fish into the bread crumbs. I also seasoned my bread crumbs with a little seasoning that I got that is especially for seafood and salmon.(it contains dill and did wonders for the bread crumbs)The sauce was oh so yummy and complimented the fish nicely.
This is a good, quick weeknight entree that we've enjoyed on several occasions. I use tilapia rather than cod and dill weed rather than fresh dill. Otherwise, I follow the recipe as written. I use a mini chop to mince dill pickle slices and increase the amount of sauce by 1/2. You do need to watch placement in the oven. If you put the fish too close to the broiler, it will char.
I followed the directions except that I used mahimahi. I had a hard time getting the panco to stick. Tried double dipping which helped a bit. I placed the fish in the oven as directed and within 2 minutes the crust was burning. Moved the fish a level lower and continued cooking. The crust did not look like the picture. It did not get golden looking. Really very ugly. The fish alone had no flavor. The sauce really helped, but I will not make this recipe again.
This is a good basic recipe and will make it again but would like to offer my experience. I used Halibut. I had three problems w/the recipe - 1) I used whole wheat panko and could not get it to stick to the fish; 2) the broiler pan needs to be set down a little lower because too high up and everything will burn; and 3) it was a little too mild (and I prefer mild). Maybe I would sprinkle the onion and garlic powders directly onto the fish rather than mix them with the breadcrumbs. I might also try sweet pickles instead of dill pickles and might just used dried dill (herb). I bought fresh dill to follow the recipe and now I have a ton of dill leftover.
Great for salmon too..and the tarter sauce, YUM!
This was a pretty good recipe but I did make a couple changes. I dredged the fish in flour first before putting in the egg and then the panko so everything would stick better. I thought overall the fish tasted good but it was missing seasoning. Next time i will salt and pepper the fish before dredging. My husband and I really liked the sauce.
Delicious and quick & easy to prepare. Stayed true to recipe with no changes. Used cod and was pleasantly surprised it wasn't overly fishy tasting. Sauce was GREAT and nicely complimented the fish. Served w/sauteed zucchini featured with recipe. Teenagers and husband all loved it. Will definitely make again.
Didn't like the fish at alllllll! Too fishy!
My husband and I are fisherman, so we were able to use Alaskan Cod that we brought home with us after the last season. The fish was great but I wasn't too fond of the sauce. I cook for my parents, my sister, my neice, and my husband every night, so I am used to preparing a lot of food. I had sauteed zucchini on the side and everything was perfect, however, I would change the sauce. The pickled taste wasn't too popular with this bunch!!
Delicious...I used frozen halibut. I would serve this for a special occasion. I didn't have dill pickles so I just used dill and I thought the sauce was good. My husband doesn't like sauces so he just used a little lemon... he called this one a keeper. We also had Tangy Mustard Coleslaw which is our favorite slaw and also a Cooking Light redipe.
I found this recipe delicious but also very quick and easy to make. I put in hot paprika instead of just plain paprika.
Excellent recipe. I used Cajon season instead of the paprika mixture because I wanted a little more flavor. All in all this was a wonderful dish that my family enjoyed.
I followed the recipe as exactly as directed with the only exception that I used tilapia instead of cod. It came out wonderful! It was easy to make and the sauce was really good and is what makes this recipe stand out. The only thing I will change for next time is to double the sauce since my 5 yr old daughter and I were fighting over the small portion we had.
I found this rather blah and hard to keep in one piece not sure exactly what I did wrong as a followed the recipe exactly...will try different spices to see if that helps...otherwise it was a good solid recipe