Simple Ranchy Breaded Fish Fillets

My husband and I loved this recipe! I hate to be that annoying I-changed-everything-in-the-recipe person - but I did make a few changes. To the bread crumb/ranch mixture I added coarse ground pepper and crushed red pepper flakes (my husband is Cajun and loves hot food). We aren't fans of frying so we baked ours on 375 for 25-30 minutes. Will definitely be adding this to our dinner rotation.

This was SOOO GOOD! And very easy and quick to make! The only thing I did differently was to bake it instead of frying. I baked at 400 for 25 minutes. The edges were a little too done so next time I'll only cook it for about 20 minutes. Oh and don't forget to coat your baking dish or it will stick. :) Definitely a keeper!

This recipe was fantastic! I took the advice of a few others and changed it a little bit though. I dredged the fish in flour, then egg whites, then the breading mixture (bread crumbs & ranch mix only). And instead of frying it, I sprayed a baking dish with Pam and baked it. It turned out wonderfully. My boyfriend even rated it top 5 meals I've ever made!

Unlike other reviewers, my breaded fillets were not at all crunchy. We also found it much too salty. We ended up scraping quite a lot of the breading off which was a shame as the first few bites were great. Thanks anyway.

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!

I just tried this recipe as a quick dinner tonight. I was alarmed at the sodium level, so I altered the recipe a bit. I used 1 cup of finely crushed corn flake cereal instead of seasoned bread crumbs. Instead of making a paste, I did a flour and egg wash prior to dipping in the corn flake/ranch mix, then I baked at 425 for about 20 minutes until crunchy. The kids liked this "good crunchy" fish. Overall, I'd make this again.

Very good. I used olive oil with ranch powder and crushed Ritz crackers. Turned out great. Husband is not big fish eater, but told me to do this again!

I haven't tried this recipe yet, but after reading most of the reviews, I will use low fat buttermilk instead of egg or oil. Not only will it enhance the ranch dressing it will be lower in fat. I know w/o trying this will be an excellent fish recipe. If I change my mind I will retract my review. I always use b'milk instead of egg for my recipes. I don't like the egg taste on my chicken or fish.

The first time we had this type of fish, my hubby destroyed it. So I was scared to try it again but we have soo much of it. I decided to try something myself. I found this recipe and it was great. I baked it instead of frying. I baked it at 425 for 20 minutes. Flipping it over and baking 20 more minutes. it was GREAT, everyone loved this fish.

If your eating for bulk sake then this is it. Eating to live and Living to Eat