I've been using Shore Lunch breading for years when frying crappie. I usually mix it about 30/70 flour and Shore Lunch. I like to add some Old Bay as well. When ordering a new box of the regular mix a couple of weeks ago, I also ordered the Oven Style fish breader.

Cooked a mess up tonight and it was very good in the oven. I was quite surprised and will definitely do it again. I cut the fillets in half, then followed the directions on the box. To complement the fillets, I had some Louisiana Remoulade Sauce to dip them in. My wife keeps telling me that I need to implement portion-control when eating my meals. I will admit that I far-exceeded my "portion-control" tonight.

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