*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is an excellent recipe that can be used with almost any fish. I used a thin fresh walleye filet. Due to the high oven temperature, the secret to success is to use a thin cut of fish. I recommend 1” thick or less. Too thick and the crust will burn before the fish is done. Since the recipe calls for cod filets, most frozen cod is usually too thick and should be horizontally cut in half before applying the crust and baking. I also took other reviewers advice and used the salt & vinegar chips. I recommend using a food processor to “crush” the chips. Once the chips were crushed, I added the cheese to the processor and gave it just a couple of more rotations to evenly mix the cheese and chips
So, this dish is so yummy! I did'nt have chips or the cheese recomended. So I used ritz crackers and monterey jack cheese, adding grated parmesean to the mix. After marinating the fish in the dressing, I sprinkled it on both sides with garlic salt, black pepper, and red chili pepper. It came out great -watch your hand with the chili pepper if you dont like spicy food. Enjoy!
Yummy! A few reviews that said this was not tasty?? Coat heavily in any creamy salad dressing make sure the fish are not touching. I used more chips and cheese than called for sliced the cod thinner and cooked 2 minutes longer. Next time I'm trying the vinegar and salt chips but it was fine this way! My 15 year old son who hates fish LOVED IT (everyone did). It tastes fried without immersing in oil;)
MADE IT AGAIN...This time using Flounder...used up the ends of Green goddess and some Ranch dressing....again...5 star recipe! I love the fact that I used up the ends of bottles and the bottom of the chip bag...things you would normally just discard!So quick to make too! UPDATE! Used whiting this time a stronger fish and had to sub Mozzarella and Mexican Parm exellant crust on top!Mixed the cheese and chips in a ziploc added parsley for prettiness!PREVIOUSLY: SSoooooo easy! I used Tilapia and used mostly sharp cheddar but added a couple of tablespoons of blue cheese and pepper jack trying to use up some bits and pieces of leftover cheeses. I piled the topping on (i mayt have made extra topping since I just eyeballed it. Good way to use up the bottom of the chip bag! The timing and temperature were perfect....the only tip I would add is: Spray or grease the pan really really well! The cheese that melted off the edges of the fish wanted to stick and you don't want to fight with it to get it off the pan...use foil lining too.
This is my first time writing a review but I had to because I love this recipe so much. I hate to cook but this recipe is so easy to make and it turns out wonderful every time. My boyfriend (who hates fish) practically eats the entire thing when I make this. The only thing I do differently is marinate the fish in the Italian dressing for a longer time. Also I took the advice of the previous reviews and make sure my chips are Salt & Vinegar (and I add some jalapeno ones for a little spice) because it truly adds to the flavor. Thanks Caroline for a great meal!
This is one of the better fish recipes I've tried in a long time. Really liked it and very easy to put together. I used cod Nacho-Cheese flavored Doritoes and Ceaser (sp?) dressing as I did not have creamy Italian. I also increased the shredded cheddar in topping to 1 cup. Also baked fish at 425 for 12 minutes. Yum! I served this with brown rice and asparagus--wonderful combo. Will make this again--next time I will use the spicy Doritoes. Topping is great! Thanks for the recipe.
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