This was actually really good. The crust is crunchy and the whole family loved it. Yum! Time to go catch some more bass
Great recipe ... a classic. Great for any white lake fish ... pickerel, whitefish, pike - perch are a little small to skin, but go for it, the skin crisps up nicely too. A good, seasoned carbon steel skillet over a campfire by the water is the only adjustment I could offer that might improve Karen's recipe for me.
Recipe was great. Made it for lunch and definitely would make it again. On another note, why is it that women always mention their husbands in almost every recipe? I'm just curious. I mean I understand that women are often the cook in the home and often struggle with catering to their children and husband's preferences. But very rarely do I ever hear female commentators comment about how they themselves enjoy the recipe.
This was excellent. It seems like there might not be enough butter and oil to cook them in, but they are perfect. I did cook mine in 2 batches because I had a lot of fish, so I just cleaned out the pan between the two batches and put new oil and butter in the pan. My husband loved them, and he is picky about his fish. I will definately make these again.
We have made this recipe several times using whatever fish fillet has been on sale (haddock, pollack, etc.) and it has been wonderful. Crispy on the outside, moist on the inside. Even our children, aged 10 and 14, eat their entire portion. My husband invariably makes a fish sandwich out of it with english muffins, tartar sauce, and cheese slices. An excellent way to serve fish fillets.