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Cooking Light, April 2010
Mine never comes out as crispy as it looks like in the picture. *sigh* It was tasty. It was easy. I may make it again, I may not. I didn’t have the lemon for the sauce, so I just made some tartar sauce to go with it. I made mine as a sandwich. It was okay.
I don’t know that I’m fond of the spices that went into the breading mixture. They seemed a bit strange for me…at least not for a breaded fish. Maybe for a broiled or sauteed, but not a breaded fish. I don’t think I’ll make this again.
Measuring cups and spoons