Parmesan, mayonnaise and breadcrumbs may seen an unlikely pairing for fish, but they create a flavor-packed crust that helps keep the fish deliciously moist while it bakes. Goes well with sautéed spinach! Tilapia, catfish, whitefish, striped bass, haddock or scrod are good choices for the fish. This recipe also works well with chicken.
So I made this and I used individual dishes I wish I could send a picture but they came out beautifully everybody loved them and this is a awesome recipe
Made for dinner last night- the Worcestershire added to this recipe was just all I could taste, way too strong by for this fish. Not a fan of this recipe- disappointed
The coating was just too thick. Tasty but I wouldn't make again.
I have had this exact recipe for many years that I got at the yearly Eastern States Exposition in Springfield, MA! Mine was for Mako shark, but yes, it's great on any fish if you're looking for a break from the basib butter and lemon. The tang from the unique combination of ingredients makes it zesty and delicious. Good job!
This is my go-to fish recipe because my husband raves on this dish every time I make it. He is a bit of a foodie and says it is restaurant quality (and I agree). It's amazing how something that tastes this great is so simple to make. And to top it all off, it's a healthy main dish.
Found this recipe in college years ago and still use to this day!
Couple things I do differently;
1. Celery salt on the bare fish.
2. Paprika, garlic powder, onion powder in breadcrumb mix
3. Cool the fish by itself for 4 mins before adding breadcrumb mix on top, I had trouble with burning when using the broiler.
Made this last night on cod - it was wonderful! Had to substitute Romano pecorino cheese and hot wing sauce as ingredients because that's what I had on hand. Turned out great. Will definitely make again - husband loved it!
My wife finished dinner and told me she felt like she just ate at a 5 star restaurant. I followed the directions to the letter. Wow!
I used this recipe on Gold band Snapper. I did not change a thing. The whole family loved it. I felt the times were just right for this fish. Not over cooked. Moist with a wonderful slightly spicy flavor, with out being "Hot". I blended it all with my hands and pressed on a nice thick layer. Served with a salad, you need nothing more!
I am a "continuous cook" meaning I usually prepare 3 meals a day. I can say, this is one of the best fish topping recipes I have ever tasted, including in restaurants. I did add a couple of dashes of granulated garlic, but other than that, I followed the recipe. I am going to try stuffing shrimp with this (and possibly adding some crawfish tails or crab meat to the stuffing!). A few squeezes of fresh lemon and you are set.
A faster method is to first broil the fish then spread the topping on till browned. Use a broiler pan or a cookie sheet and line with foil. Sprinkle lemon juice on each fillet then lightly coat with melted butter. Salt and pepper to taste. Broil for 3-4 minutes depending on thickness of fish. Flip over and broil another 3-4 minutes. Flip again and remove from broiler. Generously spoon topping on each piece. Return to broiler and cook till browned. Delicious every time!
This was quick and simple to throw together but tastes like it was much more time consuming. My husband loved this. I will definitely be making this again and again!
This was so good! We eat a lot of fish, and this just became 'the recipe' for white fish. I used regular breadcrumbs (because that's what I had) and omitted hot sauce (because I have very young kids). I made it with thick slices of halibut. The mixture was pretty thick so you could just press it firmly onto the individual pieces. It browned nicely and since it's baked, you don't have to worry about all the challenges of pan searing and breading. Yum!
Made this tonight as a change of pace to deep fried walleye. Excellent. As an avid outdoorsman I have tried many different ways of preparing fish. My non-fish eating teenager loved it as did the rest of the family. Made about a third more than recipe called for as I had four large walleye fillets.
Very easy to make! I did used regular salted butter and I also added garlic salt and cayenne powder to the panko mixture. I found using a fork and "patting" the mixture on top of the fish made it much easier to work with. But if your fish has any moisture whats so ever, the mixture will not adhere to it. I reviewed a couple of recipes that required pan frying, but was really pleased with the baked version. This is a must try!
Had a little trouble getting parmesan mixture even, but it tasted very good. Served with rice and sauté spinach