Saute Fish

What do you all use to coat fish for saute -Please no pork rinds1

"MEKIESS" wrote in message
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| What do you all use to coat fish for saute -Please no pork rinds1


I use parmesan cheese, unsweetened coconut, or rice protein powder (2
carbs per 2 tablespoon scoop).

essense

Panko. Japanese bread crumbs that I get in the Asian foods section of my
local grocery store. They have 1.5 carbs per 1/4 cup.


"MEKIESS" wrote in message
...
What do you all use to coat fish for saute -Please no pork rinds1

I was so thrilled to see this post, after trying to 'fry' my cod last
night by dipping fish in cream then coating it (like that worked??) with
crushed pork rinds...

The taste was great, but the crumbs didn't want to stay attached to the
fish, I will grab some more cod (ya gotta love Lent ! ) and coat it with
parmesan, then coconut another time, I adore coconut shrimp !

I was thinking of a post here today, asking about which flour I might try to
coat my fish, then found this informative post...

Love this newsgroup!

"MEKIESS" wrote in message
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What do you all use to coat fish for saute -Please no pork rinds1

Dip first in Atkins baking mix, then in beaten egg, then drop it (still
dripping) into the hot pan. Brown to golden perfection on each side.
YUMM.
--
Evelyn

(To reply to me personally, remove sox)

Coat with beaten egg, then dredge in almond flour, seasoned with salt,
pepper and onion powder. Did this for my talapia and it turned out decent!

--
AmyB
LC since 12/01/03
238/216/165
"MEKIESS" wrote in message
...
What do you all use to coat fish for saute -Please no pork rinds1

Beemie quoth:
I was so thrilled to see this post, after trying to 'fry' my cod last
night by dipping fish in cream then coating it (like that worked??) with
crushed pork rinds...

The taste was great, but the crumbs didn't want to stay attached to the
fish, I will grab some more cod (ya gotta love Lent ! )

Wow, you must love Lent -- you're jumping the gun on it. ;-)

and coat it with
parmesan, then coconut another time, I adore coconut shrimp !

I was thinking of a post here today, asking about which flour I might try to
coat my fish, then found this informative post...

I use regular white all-purpose flour to coat, but it doesn't take that
much.

Priscilla

"Priscilla H Ballou" wrote in message
...

I use regular white all-purpose flour to coat, but it doesn't take that
much.

Me too; coat the fish lightly in it and then straight into the pan. Doesn't
use enough to be any sort of problem IMO.

MEKIESS wrote:

What do you all use to coat fish for saute -Please no pork rinds1

This is a weird idea, but I don't "coat" the fish with anything. I
put a generous amount of whatever herbs I've chosen, and fry the
thing on high until it's crispy. It kind of makes its own "crust".
cm

Anthony quoth:

"Priscilla H Ballou" wrote in message
...

I use regular white all-purpose flour to coat, but it doesn't take that
much.

Me too; coat the fish lightly in it and then straight into the pan. Doesn't
use enough to be any sort of problem IMO.

And it'll crisp up just fine. I use the "just flour dusting" approach
with trout. With haddock, I dip the filet into a cream/egg mix before
seasoned flour and then into a deep hot canola oil pan. Extremely good!

Priscilla