This crunchy little paste has the ability to turn boring white fish into something crispy (without all gluten and fat from breading and frying), and delectable.

Fresh fish is a long. distant memory from the summer this time of year and if it weren’t for our local Farmer’s Market (I’ll never stop singing the praises of buying local and seasonal as much as possible!) we probably wouldn’t eat much fish. We especially avoid fish coming in from China as much as possible which means eating a lot of white fish, mainly pickerel from Georgian Bay.

I’d imagine that this crust would taste just as yummy on tilapia or haddock. Wild tout and salmon too! So whatever you’ve got on hand, hook it up!