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Do we have primal fish coating?

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  • Do we have primal fish coating?

    I'm cooking alot of fish currently and was wondering if there was a Primal recipe for a fish breading comparable to a fish fry batter?

  • #2
    You can use almond meal or coconut flour. It won't be quite the same as a grain-based batter, but should give you a similar feel. Mark has a recipe at the bottom of this post:

    Coconut Flour | Mark's Daily Apple
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

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    • #3
      Crushed pork rinds are also an option, but the best non-grain "breading" I've EVER had consisted mostly of ground macadamia nuts. Seemed like part of it was finely ground and then there were larger chunks of the nuts - it was deeeelicious.
      Life is not a matter of having good cards, but of playing a poor hand well.

      - Robert Louis Stevenson

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      • #4
        I use almond meal mixed with food processed pecans and any seasonings you like (garlic salt, pepper). I dip the fish in egg and batter. I then pan fry in coconut oil and butter. I mix some yellow onion in as well some time.

        The batter doesn't stick quite as well as conventional, but what falls off you can put back on when done, it really turns out pretty tasty. Batter sticks better if you can refrigerate for 15 -20 minutes after.

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        • #5
          Originally posted by jet47 View Post
          I use almond meal mixed with food processed pecans and any seasonings you like (garlic salt, pepper). I dip the fish in egg and batter. I then pan fry in coconut oil and butter. I mix some yellow onion in as well some time.

          The batter doesn't stick quite as well as conventional, but what falls off you can put back on when done, it really turns out pretty tasty. Batter sticks better if you can refrigerate for 15 -20 minutes after.
          Ok, I'll be making some fish now.
          Life is not a matter of having good cards, but of playing a poor hand well.

          - Robert Louis Stevenson

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          • #6
            Ah, I can never stomach whole fish. I have to make it into fish salad. This assumes your cut is about 5"x5":

            1. Shred the fish into small chunks.
            2. In a medium bowl, mix together three heaping spoonfuls of mayo, a half a cup of water, a teaspoon of paprika, 1/2 garlic clove (minced), and the chopped greens of a single green onion. Stir until consistent.
            3. Mix together with the fish until the fish is finely coated in a layer of sauce.
            4. Chill until ready to serve.

            I also like mixing in small cuts of celery to give it some crunch.

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            • #7
              Originally, the batter was there to protect the fish from the severe heat of frying. The batter was cracked, the fish released, eaten and the batter discarded. You could do it that way.

              If it is crunch you're after wrap a crisp salad leaf around the pieces of fish as you pull them from the coat of batter.
              Paul
              http://www.pjgh.co.uk
              http://www.livingintheiceage.co.uk

              "... needs more fish!"

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              • #8
                I use a mix of ground macadamias and almond flour. Tastes good.

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                • #9
                  I dip firm white fish into beaten egg, then coat in grated coconut, and bake or fry in butter. Delicious! Finely chopped pecans also make a great coating.
                  WWW.SUGARAHOLICS.COM

                  I was a sugarbaby; meaning since I was born I was given lots of sugar, and ate lots of processed foods, especially sweets until I was into my thirties. Most people in the west were/are sugarbabies.

                  “How does today’s youngster educate his sense of taste? By submerging it in a sea of sugar from the time he gets up to the time he goes to bed.” W. Root and Richard DeRochemont, Eating in America (1976)

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                  • #10
                    Tonight I dipped my fish in egg and then in crushed pork rinds. I thought it was a comparable to panko bread crumbs. Yummy and crispy. Even my picky kids liked it.
                    ~Sandy

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                    • #11
                      Originally posted by Rosegin View Post
                      Tonight I dipped my fish in egg and then in crushed pork rinds. I thought it was a comparable to panko bread crumbs. Yummy and crispy. Even my picky kids liked it.
                      Clever! I never would have thought of that! I will definitely try this sometime. But not on fish. (I can't stomach whole fish, as mentioned above.) Maybe on some fried gizzards?

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                      • #12
                        I dip mine in egg, them parmesan cheese, the cheap stuff in the can. Awesome crunch.

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                        • #13
                          Originally posted by Adrianag View Post
                          I dip mine in egg, them parmesan cheese, the cheap stuff in the can. Awesome crunch.
                          so far, i think this one takes the cake, i loooooooove parmesan cheese. will definitely have to try

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                          • #14
                            Originally posted by nitrofish1 View Post
                            so far, i think this one takes the cake, i loooooooove parmesan cheese. will definitely have to try
                            Give me your report back, this is awesome for cauliflower and chicken as well.

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                            • #15
                              Originally posted by GoJenGo View Post
                              Crushed pork rinds are also an option, but the best non-grain "breading" I've EVER had consisted mostly of ground macadamia nuts. Seemed like part of it was finely ground and then there were larger chunks of the nuts - it was deeeelicious.
                              Thanks to this suggestion, I tried this on Wednesday night with a piece of mahi-mahi. Ground up some raw macadamias, mixed in a little salt and garlic powder, then used it to create a crust on the fish (I moistened the fish with a little 1/2 & 1/2 b/c that's what was easy, but egg might have worked better and been a little "sticker.") I had to really press the nut mix into the fish to get it to stick, and handle it very delicately in the pan, but sauteed in butter it was deeelish.
                              "Sometimes, you need to make sure the angel on your shoulder has a wingman." -Me

                              My primal log

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