Main Dish Seafood: Simple Ranchy Breaded Fish Fillets

Jan 31, 2010 You know, we liked these, but I can't give them five stars. 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. 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. 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. Anyway, though, good flavor - particularly for people who don't like fish. I baked at 375 for 10 minutes. Edit: I tried it again with tilapia, baked at 375 for 10 minutes. 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. I'm upping my review to 5 stars. 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. My version is 5 stars, but I'm sending this one back to 4.

—ZeldaSayre 

View the original article here