Crushed almonds as a base for a chicken shake and bake?

I've run out of pork rinds but I have a ton of almonds I can crush.
Does this sound like an idea worth trying?

There is a restaurnat in town that advertises macadamia nut crusted
copper river salmon. I'm sure almonds are doable too.
Laureen

wrote:
I've run out of pork rinds but I have a ton of almonds I can crush.
Does this sound like an idea worth trying?

Try it...

But almonds have a high oil content... watch it or they may burn.

Jennifer

wrote:

I've run out of pork rinds but I have a ton of almonds I can crush.
Does this sound like an idea worth trying?

wrote in message
ups.com...
I've run out of pork rinds but I have a ton of almonds I can crush.
Does this sound like an idea worth trying?

I've seen almond meal used as a base to coat fish...so why not?
--
Sherry
364/315/195
http://lowcarb.owly.net

Maybe thats why nut crusted fish is a hit. The fish cooks fast thus not
burning the oily nuts??????????

Jennifer wrote:
Try it...

But almonds have a high oil content... watch it or they may burn.

Jennifer

wrote:

I've run out of pork rinds but I have a ton of almonds I can crush.
Does this sound like an idea worth trying?

I located some pork rinds but I ended up using almonds anyways along
with the rinds... I did about a 50/50 mix. Very nice... the crust was
thicker than with pork rinds alone and somehow, I dunno, creamier. No
problem with burning.

Laureen wrote:
Maybe thats why nut crusted fish is a hit. The fish cooks fast thus not
burning the oily nuts??????????

Jennifer wrote:
Try it...

But almonds have a high oil content... watch it or they may burn.

Jennifer

wrote:

I've run out of pork rinds but I have a ton of almonds I can crush.
Does this sound like an idea worth trying?

I bet some finely grated parmesan would be good mixed with the pork
rinds and almonds on some fish too? I dont think I would use codas cod
is so moist but maybe drier fish like halibut or an oily fish like
sockeye salmon! Oh hell crunchy just sounds good today LOL!!!!!!

wrote:
I located some pork rinds but I ended up using almonds anyways along
with the rinds... I did about a 50/50 mix. Very nice... the crust was
thicker than with pork rinds alone and somehow, I dunno, creamier. No
problem with burning.

Laureen wrote:
Maybe thats why nut crusted fish is a hit. The fish cooks fast thus not
burning the oily nuts??????????

Jennifer wrote:
Try it...

But almonds have a high oil content... watch it or they may burn.

Jennifer

wrote:

I've run out of pork rinds but I have a ton of almonds I can crush.
Does this sound like an idea worth trying?

Niiiiice suggestion! I'll try that next time. I haven't been
experimenting with enough fish. I'm too cheap.

Laureen wrote:
I bet some finely grated parmesan would be good mixed with the pork
rinds and almonds on some fish too? I dont think I would use codas cod
is so moist but maybe drier fish like halibut or an oily fish like
sockeye salmon! Oh hell crunchy just sounds good today LOL!!!!!!

wrote:
I located some pork rinds but I ended up using almonds anyways along
with the rinds... I did about a 50/50 mix. Very nice... the crust was
thicker than with pork rinds alone and somehow, I dunno, creamier. No
problem with burning.

Laureen wrote:
Maybe thats why nut crusted fish is a hit. The fish cooks fast thus not
burning the oily nuts??????????

Jennifer wrote:
Try it...

But almonds have a high oil content... watch it or they may burn.

Jennifer

wrote:

I've run out of pork rinds but I have a ton of almonds I can crush.
Does this sound like an idea worth trying?

I have tried 'crumbing' fish this way using almond meal. initially it
tasted very good but with each successive bite it made me feel sicker
and sicker. Too much oil I think and secondly it has a natural sweet
taste that is not overcome with dollops of salt. But everyone's taste is
different so you might really enjoy it.

--
All the best,
Pete

------------------------------------------------
Home Page: http://users.bigpond.com/lansma
Location: 42°53'S; 147°19'E



wrote:
I've run out of pork rinds but I have a ton of almonds I can crush.
Does this sound like an idea worth trying?

Best chicken I ever had was rolled in crushed pecans and served with a
Bourbon sauce. Fabulous.

Lass