Fried Fish

[Swordfish]

Hi Folk's

Seeing as how batter or breadcrumb's have now gone out the window as far as coating my fish before frying is concerned, has anybody ever come up with a substitute?.

Thank's in advance

Bob

[not2late]

You can pan-sear it. You have to make sure the fish is really dried off well because any extra moisture will steam the fish.

[missnikki217]

I haven't done it with fish, but I melted some butter and dropped shrimp in it. In the meantime, crushed up regular plain pork rinds into crumbs and then "battered" the buttered shrimp. Also added chopped garlic, and a little lemon juice.

I think egg wash is better for pork rinds to stick though, which I believe <not sure> is mixing your raw fish in with egg whites.

[Swordfish]

Hi not2late and missnikki217,

Thank's for the replies

[sallyseachange]

You can use grated parmesan (with or without egg), but take into account that it's already rather salty and that it does brown quickly... needs frying a little more gently.

Once you hit the nut rung of OWL you can use almond flour too.

[Swordfish]

Originally Posted by sallyseachange

You can use grated parmesan (with or without egg), but take into account that it's already rather salty and that it does brown quickly... needs frying a little more gently.

Once you hit the nut rung of OWL you can use almond flour too.

Sound's interesting, thank's for that

[valcan]

Hi,

Here is the recipe I use for fish:

Broiled Fish

2 pounds fish filets

1/4 cup butter softened

3 tablespoons mayonnaise

1/2 cup Parmesan cheese

2 - 3 tablespoons chopped green onion

Salt, pepper to taste

Dash of Tabasco sauce or more if you like

3 tablespoons lemon juice

Place fish filets in shallow baking dish. Squirt with lemon juice and let stand for 15 minutes.

Place fish under broiler for 5-7 minutes.

While fish is broiling, mix together butter, mayonnaise, cheese, onion, and seasonings. Take fish out of oven.

Spread mixture over fish and return to broiler for 2-3 minutes.

Val

[Swordfish]

Sound's like another good one, thank's Val