I will probably have to write a whole blog post on that soon…haha! Let me tell you after hearing some of the stuff that happens in those kitchens you may want to rethink your frequent visits to restaurants. My son has being completing his internship at some of the best hotels. But now I think I’m going to stay away from food, not cooked by me, altogether. Buying a lot of wrong things, but he’s still helping me out so I can’t complain….Lol!īefore the Covid19 I was always cautious about where I bought takeout from, I am a little OCD. My hubby loves shopping too so he’s been doing the grocery shopping. But I am a little skeptical the last few days, more because I have a compromised immune system due to my autoimmune conditions. I do love being out, shopping and going out for coffee. Lightly Dusted Pan-Fried Fish was on the menu this past weekend. As is, I would rate this recipe with 3 1/2 stars.Seeing most of us are confined to our homes these days, gives me more time to cook and bake. or it could be used in mayonaise with some lemon for a dipping sauce or to spread on bread for a fish sandwich. I couldn't taste the dill that I had added, but I would imagine that a bit of fresh dill could have done the trick. They cooked beautifully this way and had a nice crispy crust (without all of the extra calories of frying), and the flavor was good. I baked them for 20 or 25 minutes on a lightly greased baking sheet, flipping half way through. After removing the fillets from the milk, i gave them an egg wash, and then dredged them into the breading mixture. It seemed a bit excessive to use the entire packet of ranch seasoning, so i just sprinkled it liberally over my bread crumbs until it just looked like the right amount. I too decided to just mix the bread crumbs and ranch seasoning together, as well as some parmesan cheese and a dash of dried dill. I opted to bake mine, so I preheated the oven to 425.
This will eliminate the dreaded fishy taste that Tilapia especially tends to have. (If your fillets are fresh and not frozen, do so in the fridge). First and foremost, I highly recommend soaking the fillets in a shallow dish of milk for 20 minutes. so I made a few changes to suit my tastes. I liked the concept of this recipe, but wasn't completely sold on the recipe as is. My version is 5 stars, but I'm sending this one back to 4. Thanks! EDIT AGAIN: just printed out a copy of this to give to somebody else, and realized that I don't actually follow this recipe at all. This time I mixed the dressing mix with the breadcrumbs and lightly brushed the filets with olive oil - delicious! Just the right amount of tang. Edit: I tried it again with tilapia, baked at 375 for 10 minutes. Anyway, though, good flavor - particularly for people who don't like fish. My oil-and-dressing mix never came close to anything like a "paste" (again, I didn't use the whole packet) and I didn't have enough for all of my fish. I like the ranch breading idea, but I think next time I might try a different method - maybe people who are dredging the fish in milk first have the right idea.
I used about 3/4 of the ranch dressing package, and it was pretty strong I was using flounder, which is maybe the mildest fish in the entire world, so that might have contributed, but I couldn't imagine using the whole package. You know, we liked these, but I can't give them five stars.
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