TimeForChangeMike Posted January 22, 2013 Share Posted January 22, 2013 I know im pretty sure i cant but thats what my wife is making tonight, i did tell her to bake me some. But still wondering Link to comment Share on other sites More sharing options...
Susan W Posted January 22, 2013 Share Posted January 22, 2013 No breading per say but you can use almond flour or coconut flour to dust your fish before pan frying and that may create a little crust. It also could create a gloopy mess so I would just bake it. Link to comment Share on other sites More sharing options...
TimeForChangeMike Posted January 22, 2013 Author Share Posted January 22, 2013 I agree i think i will just bake :0) Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted January 22, 2013 Share Posted January 22, 2013 Yeah, I've had no luck using coconut or almond flour for "breading" so I just saute fish in ghee and garlic, then squeeze fresh lemon juice.. yummy! Link to comment Share on other sites More sharing options...
TimeForChangeMike Posted January 22, 2013 Author Share Posted January 22, 2013 Sounds yummy. I told my wife and shes making me 4 pieces of whiting(wild caught) baked :0) Link to comment Share on other sites More sharing options...
Kim Christensen Posted January 22, 2013 Share Posted January 22, 2013 Perfect! I must say your enthusiasm and willingness to ask questions Mike is admirable and inspiring! Link to comment Share on other sites More sharing options...
TimeForChangeMike Posted January 22, 2013 Author Share Posted January 22, 2013 Thanks. :0) I want to make sure im on top of things Link to comment Share on other sites More sharing options...
praxisproject Posted January 22, 2013 Share Posted January 22, 2013 I really like the coating from the Amazing Shrimp recipe (here in the forum). Shredded coconut, egg white, paprika and chili powder. It'd work on fish, shrimp or chicken I think. I cooked mine in coconut oil Link to comment Share on other sites More sharing options...
JordanA Posted January 23, 2013 Share Posted January 23, 2013 I literally just finished eating cod that had an amazing crust! I do this with chicken too. Put almonds with salt pepper and whatever other seasonings you want into blender and grind it up. Dip the cod in egg then coat in the crushed almond mixture- bake or fry! I fried it the crust tasted great and stuck to the fish perfectly. Link to comment Share on other sites More sharing options...
Fenderbender Posted January 23, 2013 Share Posted January 23, 2013 Tonight I just put some whole almonds in the food processor , pulsed for like 2-3 min and made very fine almond crumbs..... Coated some corvina ( like grouper) and sauted in coconut oil on med heat.... Made a very nice crunchy crust Link to comment Share on other sites More sharing options...
Tara Hively Burch Posted January 23, 2013 Share Posted January 23, 2013 I have had luck using almond flour as a "breading" if I dip the protein (usually fish or chicken) in a beaten egg first. Last night, I tried something different based on a recommendation from Robin Strathdee on ways to use up the Well Fed mayo--I sprinkled a rockfish fillet with salt & pepper, spread mayo over both sides, then dredged it in almond flour. That got me the nicest crust I've had yet--nice & even, cooked up well, and tasted great! (and I am not a mayo fan, so there was no over-the-top mayo flavor) Paired with a quick homemade cocktail sauce, it was wonderful! Link to comment Share on other sites More sharing options...
praxisproject Posted January 24, 2013 Share Posted January 24, 2013 Does the mayo taste like anything? Aussies aren't as mayo crazy as our American cousins I cannot imagine it with salmon. Link to comment Share on other sites More sharing options...
Kim Christensen Posted January 24, 2013 Share Posted January 24, 2013 Mayo just is oil, egg, and vinegar or lemon juice. All those things would be great on fish! Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted January 24, 2013 Share Posted January 24, 2013 You can also season your mayo to taste however you like. I like to add in smoked paprika for pulled pork lettuce wraps and it's good in chicken salad or tuna. I also make tartar sauce for fish. Link to comment Share on other sites More sharing options...
TimeForChangeMike Posted January 24, 2013 Author Share Posted January 24, 2013 Love all these ideas!! Link to comment Share on other sites More sharing options...
Robin Strathdee Posted January 24, 2013 Share Posted January 24, 2013 Does the mayo taste like anything? Aussies aren't as mayo crazy as our American cousins I cannot imagine it with salmon. I don't even like mayonnaise. Everyone else in my house does, but not me. But, I had some on hand one afternoon when I was out of other cooking fats and I slathered it on some chicken breasts before baking. It kind of melts/softens/whathaveyou and doesn't retain it's mayoness IMO. Link to comment Share on other sites More sharing options...
praxisproject Posted January 25, 2013 Share Posted January 25, 2013 Ahh, good to know. I used to bake a lot of Indian foods with yoghurt (like Tandoori), I might experiment with mayo as a replacement. I tend towards the asian end of cooking with seafood, so mayo seems totally weird Link to comment Share on other sites More sharing options...
Debs412 Posted January 25, 2013 Share Posted January 25, 2013 How did you make the cocktail sauce?!?!!! Link to comment Share on other sites More sharing options...
Kim Christensen Posted January 25, 2013 Share Posted January 25, 2013 I don't even like mayonnaise. Everyone else in my house does, but not me. But, I had some on hand one afternoon when I was out of other cooking fats and I slathered it on some chicken breasts before baking. It kind of melts/softens/whathaveyou and doesn't retain it's mayoness IMO. Ooo yum! Mayo and dill on a thick slab of white fish is SUPER yummy. Mayo on my chicken sounds super yummy. Link to comment Share on other sites More sharing options...
Susan W Posted January 25, 2013 Share Posted January 25, 2013 Ooo yum! Mayo and dill on a thick slab of white fish is SUPER yummy. Mayo on my chicken sounds super yummy. My mom used to coat lamb chops with mayo before grilling them. She used Best Foods...I use mine. Link to comment Share on other sites More sharing options...
melbournegirl Posted January 25, 2013 Share Posted January 25, 2013 I'm with praxis, I think the time honoured aussie tradition of coleslaw smothered in a mayo dressing in the 70's (and the KFC salads) has skewed the tastebuds against mayo for ever! I did make pulled pork and carnitas today and sort of enjoyed the novelty... a little bit... but its just not really something we eat here despite our profuse multiculturalism Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted January 25, 2013 Share Posted January 25, 2013 KFC slaw is horrible, it's too sweet. I like making a nice slaw when I make pulled pork, they go great together. Link to comment Share on other sites More sharing options...
praxisproject Posted January 26, 2013 Share Posted January 26, 2013 You know Juz I think that's exactly where my mayo aversion comes from Too many 70s white coated salads with unknown lumps in them. I had some purple slaw of some kind a few months back, at a mexican place (with pulled pork) and I loved it, but I have no idea what was in it except purple cabbage and a few bits of carrot, the waiter didn't know. Link to comment Share on other sites More sharing options...
LibLady Posted January 26, 2013 Share Posted January 26, 2013 I love mayo most any time on anything. So glad I can make my own and still enjoy something I love. Link to comment Share on other sites More sharing options...
mochuisle Posted January 29, 2013 Share Posted January 29, 2013 How about this Sweet Potato Crusted Fish? http://www.mylifeasamrs.com/2011/05/sweet-potato-crusted-fish-with-cilantro-lime-vinaigrette.html I made it last night with tilapia, and it was delicious! Obviously, I had to make some subs to keep it compliant - ghee for butter, almond flour for flour. I didn't have all the ingredients on hand for the Cilantro Lime Vinaigrette, but will definitely try it next time. Link to comment Share on other sites More sharing options...
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