1. Select a type of fish you enjoy. I use Red Snapper. 2. Debone it thuroughly. 3. Cut into small chunks. 4. Soak small chunks in beaten eggs. 5. ...

Heat oil in a large skillet and saute garlic, bell pepper and onion until limp and very fragrant. Remove veggies and add fillets. Let saute for 2 ...

Mix mayonnaise and mustard together to make a sauce. Cover fillets with sauce, then coat each side of the fllet with the smashed up pork skins. Put ...

The restaurant served it with breadsticks and crackers. I usually serve it with celery sticks--unless of course I eat it with a spoon for ...

Carefully flake the salmon into a bowl, discarding any small bones, cartilage and skin. Set aside. In another bowl, combine the garlic, eggs, ...

blend 3/4 bag bakenette pork rinds, 1 tbsp bacon bits, 1 tbsp parmaesan or romano cheese, 1 tsp garlic powder or chopped garlic, 1 tbsp onion ...

Melt margarine add lemon juice, pepper and basil. Dip fillets in mixture and then in dry bread crumbs. Lay in one layer in greased pan. Bake at 400 ...

Cut fillets into four portions and soak 3 minutes in milk. Drain and roll in bread crumbs. Place fish on a greased baking dish. Bake in a very hot ...

Combine all ingredients except fish and orange. Mix well. Add fish and orange, toss lightly. Serve on lettuce leaves. Garnish with tomato wedges and ...

Sprinkle fish with salt and garlic powder. Mix remaining ingredients and spread over fish. Bake at 350 degrees for 20 minutes, until fish flakes with ...