The best fish I've ever eaten, I think

Actually it wasn't the fish itself, it was just pollock, but the coating -
oh yeah, baby! G

I just used 3 TBSP of vital wheat gluten, 3 TBSP of soy flour, a tsp of
garlic salt and ½ tsp of paprika with ½c of pecan meal for my coating and
dropped it in my deep fryer - WOW! My husband and I both thought it was so
good, I'll probably fix it again tomorrow - lol. We both agree it sure
beats any fried fish we've had at a restaurant .
--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net

In article ,
"Sherry" wrote:

Actually it wasn't the fish itself, it was just pollock, but the coating -
oh yeah, baby! G

I just used 3 TBSP of vital wheat gluten, 3 TBSP of soy flour, a tsp of
garlic salt and ½ tsp of paprika with ½c of pecan meal for my coating and
dropped it in my deep fryer - WOW! My husband and I both thought it was so
good, I'll probably fix it again tomorrow - lol. We both agree it sure
beats any fried fish we've had at a restaurant .

Almost three years ago I had a pan-fried filet (can't remember what kind
of fish) that was coated in parmesan cheese. Heaven!

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

On Sun, 11 Dec 2005 14:34:15 -0500, "Sherry"
wrote:

Actually it wasn't the fish itself, it was just pollock, but the coating -
oh yeah, baby! G

I just used 3 TBSP of vital wheat gluten, 3 TBSP of soy flour, a tsp of
garlic salt and ½ tsp of paprika with ½c of pecan meal for my coating and
dropped it in my deep fryer - WOW! My husband and I both thought it was so
good, I'll probably fix it again tomorrow - lol. We both agree it sure
beats any fried fish we've had at a restaurant .

I am wanting to buy and cook a tilapia fish. I see them at
Walmart supercenter for .99 per pound and that's for the whole fish,
head, eyeballs and all.

So how do I cook them?

Sherman wrote:

I am wanting to buy and cook a tilapia fish. I see them at
Walmart supercenter for .99 per pound and that's for the whole fish,
head, eyeballs and all.

So how do I cook them?

Chinese style steamed whole fish. Yumm.

Cut a bunch of green onions/scallions into strings. Also cut some
ginger into strings and mix it in. Use about half to form a bed and
put the fish on it. Dust with salt and some other spices. Put the
other half of the greens on top. Spray with soy sauce or some
other type of sauce (I rather like Maggi sauce). Steam the whole
thing plate and all in a steamer. If you use a wok you can put
several chopsticks in a star to hold the plate above the water.
Serve with other Chinese stuff.

I've seen this in plenty of Chinese restaurants, had it in several,
made it myself a couple of times. The fish should come gutted
but you'll want to confirm that before cooking.

The meat should be soft enough that you can lift a strip of it
off the backbone and then go back and lift another strip. It will
separate along a natural line in the middle most of the time.
There's a tradition that then you lift the backbone off rather
than flipping it.

"Sherman" wrote in message
...
I am wanting to buy and cook a tilapia fish. I see them at
Walmart supercenter for .99 per pound and that's for the whole fish,
head, eyeballs and all.

So how do I cook them?

Since tilapia has a stronger flavor than the white fish types that I buy,
when I do get it on sale I simply spritz it with olive oil, drizzle a little
lemon over it, sprinkle some sea salt and paprika on it, and bake just until
done through but no more so it doesn't dry out.

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net