This is a delicious sweet and spicy coating for baked whitefish fillets. Perfect if you have a fisherman in the family!
This is excellent as is. I live where White Fish is easily obtainable fresh. Like near White Fish Point near Brimley, Michigan in the beautiful Upper Penninsula. I only have one extra comment on a comment. PLEASE DO NOT COOK AT HIGHER HEAT as one suggested. Fish do not need to be cooked at such high heat....an even 350*to 375* is perfect. when fish is done, the coating turns brown, even in oil. You do not want to over cook the outer, before the inner is done, or that "fishy" taste will come through. be sure to skin it and remove the grey fat layer and blood line from it. that is where any bacteria and fishy taste comes from, especially if it has been frozen. take it from a 67 year old White Fish fisherman and connoisseur of fish chef...... - 18 Feb 2012 (Review from Allrecipes USA and Canada)
I've used this recipe with snow cod several times and altered it a few times according to what I had on hand. I've ommitted the cayenne, used several different types of nuts and even none at all, used different mustards, sweetened coconut and black pepper, etc. Also, instead of baking it, I've pan fried it slowly until it turns crispy and golden. My husband is not a fish fan being from a state that doesn't get it very fresh while I crave seafood. We BOTH love this recipe and usually wish we had made more after it's done. Also, no matter the alterations, it's always tasty although the original is great as well. - 10 Jun 2004 (Review from Allrecipes USA and Canada)
Really unique flavor! Such a great, crunchy coating, but the healthiness of a baked (not fried) dish. I'll sub f-f sour cream for the mayo next time to go a little healthier. Uses on-hand ingredients, and is super-quick to fix! - 05 Mar 2003 (Review from Allrecipes USA and Canada)