Follow the 10-minute rule: If you're using another type of fish with thicker fillets (catfish, for example) and are uncertain how long to bake the fillets, you can follow the 10-minute rule. Oil the baking sheet: To ensure that the fish does not stick to the baking sheet, grease the pan well with oil or cooking spray.If the blend you use is very salty, skip or cut back on additional salt when seasoning the fish. Keep an eye on salt: This recipe calls for homemade Creole seasoning, but you can also swap in your favorite store-bought variety. If you prefer a finer coating, pulse the panko crumbs in a food processor a few times or use regular breadcrumbs.
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