My Reviews (203)

Spicy Crispy Fish

This is a wonderful way to prepare fish for home made fish and chips. The secret ingredient is the instant mashed potato in the coating.
Reviews (203)

07 Apr 2017
Reviewed by: BoysMum
We love this coating, it is my familys favourite way of eating fish. It always turns out crispy and full of flavour.
06 Mar 2003
Reviewed by: Cyndi
My husband and I loved the breading flavor, which is like eating cajun fish and the french fries at the same time. The coating is excellent for any skinless, boneless meat: I have now tried it with fish fillets, chicken thighs, and pork chops. If you are afraid of frying in butter, try spraying all over the meat with butter flavored Pam, dusting it with coating, spraying again, dusting again, and then one last spray before putting it into a hot oven on a foil lined pan. If you are afraid of the spicy heat (or have picky kids), start off with only 1/4 teaspoon of the cayenne and add a little more to taste each time. I like to add a pinch of crushed thyme and dried onion to the mix. Thank you Kristi. You made my Ash Wednesday supper a hit.
(Review from Allrecipes USA and Canada)
31 Mar 2006
Reviewed by: ECHO1272
No one in our family liked this...sorry. We love fish. We have it every's a Green Bay, Wisconsin tradition. Thought we'd try a new way of fixing it and found this recipe. The problem with this 'breading' is that you cannot taste any fish at all. It's sooo crunchy and it soaks up soooo much shortening that it was just blah, greasy and crunchy. Not at all what we were looking for. It began to get very dark on the outside, but after almost triple the recommended cooking time, the fish was still not flaky and cooked through. Tried a second batch....exact same problem. Definately won't be using this again.
(Review from Allrecipes USA and Canada)
26 May 2006
Reviewed by: cook4u
My family and I love this recipe. I make the coating exactly as written and it turns out excellent every time. I do dry off the fish (walleye) after soaking and dip in a beaten egg before dipping it in the coating mixture. Make sure the oil is very hot for best results. My three year old asks for this fish every day.
(Review from Allrecipes USA and Canada)
23 Oct 2002
Reviewed by: Traci
THis was such crispy fish. I used half yellow cornmeal half flour and will do so next time too. Also I think next time i will use mustard powder instead of the pepper. ALSO - the next day I used the leftover mixture to make MEATBALLS for Meatball Grinders with a Yummy Sauce. Wow it was great!!! This stuff makes great meatballs. Just added a couple of eggs and the meat.
(Review from Allrecipes USA and Canada)
27 Dec 2003
Reviewed by: COOK_4_3
This was really good. I wasn't sure about the potato flakes as a crust, but it was really good. I didn't have any cayenne pepper so I just left it out, and honestly, I think it probably would've been better with it in. I thought it lacked enough flavor, but my husband, who is a very picky eater, really loved this recipe! He said he'd like it once a week (which is a HUGE compliment for him!). I cut the fillets into strips to make "fish sticks", covered each strip in potato/flour mix, dipped in beaten egg, and then back in the potato/flour mix. I wanted a thicker crust and it worked really well. Thanks for sharing, this is a good recipe!
(Review from Allrecipes USA and Canada)
09 Oct 2003
Reviewed by: Connie
I really like this recipe! I generally don't like deep frying because my house ends up with that greasy restaurant smell, but this wasn't bad. To cut down on fat I used canola oil, and I didn't have any potato flakes so I used finely crushed saltines. The spices were great. I will definitely use this again when my dh begs for a fish fry. Thanks!
(Review from Allrecipes USA and Canada)
18 Oct 2006
Reviewed by: Bess
'OH MY GOODFISH!' This is the BEST! Fish Breading! I just made my Walleye from Burt Lake last week.. Used this breading recipe and.. even my B/F said this is GOOD! only thing i changed was used my McCormick red & black pepper blend instead of caynne pepper but, i bet it is good with a hotter pepper! I used veg oil in a deep fry pan heated the oil to hot, dried the fillets, dipped them in egg then dredged them in the breading and fried in the hot oil till golden brown and done! AWESOME! thank's Kristi! this is a keeper
(Review from Allrecipes USA and Canada)
11 Jun 2003
Reviewed by: Laurie Williams Casey
This is a great recipe. We love it. Easy to make and whoda thunk potato buds could add so much? I added a little bit of Old Bay seasoning too to give it that Chesapeake Bay touch and substituted flounder and orange roughy for the cod.
(Review from Allrecipes USA and Canada)
08 Jul 2007
Reviewed by: Doubledee
VERY GOOD! I couldn't believe when my kids even ate it! I generally like fish (we used Blue Gill), but this was GREAT! Thank you for a new family favorite!
(Review from Allrecipes USA and Canada)


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