I’ve made this recipe more times than I can count. It’s a really great, mostly-healthy (depending on how much dill sauce you like), way to have a “fried” fish dinner.
The sauce really makes this dish. I usually make it earlier, use more dill than called for, so it can sit and the flavors can mix and marry. For the fish, I’m using Swai but any flaky, white fish will do.
Original post March 15, 2014