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5

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Total Reviews: 5

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  • on January 09, 2013

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    This is so simple, yet so good. I made for my grandchildren and no left overs. Also used the same recipe on halibut and it was fantastic!! Thanks

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  • on January 05, 2012

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    Made this two days ago and it was a hit. No leftovers! My only beef was the recipe states a 4 minute prep, well, maybe if you're an octopus with 8 arms. The dipping sauce sounded iffy but it was great using parsley.

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  • on January 02, 2012

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    Gustoso e semplice da preparare!

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  • on October 27, 2011

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    Very good. You can also just use mayo and cheese bread crumbs (or oil and sprinkle Tony cachere's creoleseasoning baked in toaster oven plain.

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  • on July 06, 2011

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    For the salmon and crunch lover this recipe is a hit! The only thing that could have made this better was if I had caught the fish myself. The process is very easy. The Parmesan crunchy crust is well flavored. The fish sticks can be picked up by hand or eaten with a fork. The salmon is tender and moist. The sauce has 4 simple ingredients but when blended together the flavor rivals any tartar sauce. I made the sauce a few hours ahead of time to let the flavors meld together. I baked the sticks on parchment paper and only drizzled the oil on top. They lifted off the parchment beautifully. This is a family pleasing meal.

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