Crispy fish with bacon & chives from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 206) by Julia Turshen

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Notes about this recipe

  • snoozermoose on May 31, 2022

    We thought this was just okay. The bacon overpowered the flavor of the fish for me, and it needed a lot of lemon juice to brighten it up. I suspect if I had used a better fish (I used tilapia which is all my grocery store had left), this would've been more enjoyable.

  • chawkins on January 24, 2022

    I made half a recipe using flounder fillet that were very thin, thus there were much more surface area to be coated and I did not have enough coating. I also skipped the chives because I did not have any. But it tasted great and wherever I had enough coating, it was crispy.

  • ezwriternc on January 21, 2022

    Easy and good. I’m so never thought if pairing bacon with white fish. I used barrimundi. The splash of lemon really brightened it up.

  • Lepa on April 26, 2021

    OMG, this recipe is SO GOOD. I followed the recipe exactly and it resulted in stunningly good fish. We ate this with salad and rice/peas and it was one of the best dinners we have had in recent memory. Try this recipe!!!

  • mharriman on July 09, 2019

    Really nice flavors and texture. I made my fish with hake and it pan fried easily. I served the hake with boiled baby red potatoes in a dab of butter and asparagus. The crispy fish and bacon with the cut up potatoes reminded us of pub meals we’ve had in England. The cornstarch & flour fish coating was enough to get a crisp exterior but not so thick as to overtake it. Certainly not a gourmet meal but good comfort food.

  • Zosia on January 18, 2019

    I've never thought to pair bacon with white fish but the combination works if you don't mind the fish taking a backseat (family who merely tolerate fish liked this very much). I really liked the effect of the cornstarch in the flour dredge and will use this with other recipes.

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