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Anyone pan fry fish without "breading"?

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  • Anyone pan fry fish without "breading"?

    I've seen some paleo/low carb pan fried fish recipes that use coconut flour or almond flour or crushed pork rinds as breading. But does anyone just throw the fish into the pan and fry it naked? (The fish is naked, not the cook! lol) I prefer my fish fried because, well... I really don't like fish, but the little bit of extra crispiness from frying makes it easier for me to stomach.

    If so, any tips/hints/suggestions?

    I have a couple of flounder fillets and was thinking about just frying them in butter and then dusting them with dried dill. Any other ideas?
    Female, 40 yrs old, 5', 120 lbs (post-pregnancy)
    Went Primal January 2, 2012!

    Paleo Cooking for Cavekids cookbook

  • #2
    i pan fry steak in coconut oil without breading, cant see why it would be different. never tried it though
    Primal Chaos
    37yo 6'5"
    6-19-2011 393lbs 60" waist
    current 338lbs 49" waist
    goal 240lbs 35" waist

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    • #3
      Fish fried on medium heat with butter is excellent. Flounder is a good choice for it. Personally, I wouldn't fry until crisp as I prefer my fish moist. You'll find it has a milder taste too
      Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

      Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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      • #4
        i fry fish all the time without batter, but not to make it crispy, it will go rubbery in the pan.

        There are loads of recipes on the net about frying fish its not hard to find other suggestions, but if you want crispy and fried fish, this is how the thai do it and it awesome!



        I believe its whole fish deep fried for ages. (You will have to choose a better oil than them though lol)
        www.beatingorthorexia.co.uk

        No more diets. No more stress. Health made easy. Living made incredible.

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        • #5
          It can stick and flake/break up.

          I find it works best with skin on, fry it on a moderate heat skin side down until the skin is crispy enough not to stick; then flip.

          Or How to saute and pan sear fish - YouTube

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          • #6
            We usually do not use breading at all. Hot Oil and flash fry, make sure u dry the fish first as it will crisp up way better....

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            • #7
              Salmon or trout fillets fried in butter or coconut oil are awesome.
              F 5 ft 3. HW: 196 lbs. Primal SW (May 2011): 182 lbs (42% BF)... W June '12: 160 lbs (29% BF) (UK size 12, US size 8). GW: ~24% BF - have ditched the scales til I fit into a pair of UK size 10 bootcut jeans. Currently aligning towards 'The Perfect Health Diet' having swapped some fat for potatoes.

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              • #8
                I pan fry fish without any breading all the time. I use a couple tbsps of butter, to prevent any sticking. Coconut oil or lard would also work.
                Primal cookery, forgotten skills, natural birth
                www.forgottendomesticarts.com

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                • #9
                  I always fry my fish with no flour or anything. Just lard, in a cast iron pan. Works really well...

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                  • #10
                    We eat naked fish, too. I prefer it this way. Just add a little bit salt and pepper, and maybe some lemon juice (just before eating).
                    Turnstone's world - not really a journal...


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                    • #11
                      All the time! Also, a couple of mins in the microwave on a paper towel and perfection! - no fuss and especially no muss!
                      Live. Grow. Flourish.

                      My Journal/story is at http://www.marksdailyapple.com/forum/thread38948.html

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                      • #12
                        No need for breading. My standard fish cookup is pan, butter, heat, fish (skin on). Top with lemon or pesto or whatever works at the time.
                        If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                        • #13
                          Awesome! The fish I have now doesn't have skin, although I'll look for it in the future. Thanks everyone! Now I won't be scared to try it. (I'm a lousy cook.)
                          Female, 40 yrs old, 5', 120 lbs (post-pregnancy)
                          Went Primal January 2, 2012!

                          Paleo Cooking for Cavekids cookbook

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                          • #14
                            Nothing like Catfish, olive or coconut oil with some arrowroot! Mmmm season the arrowroot and cook! Yummy!

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                            • #15
                              Originally posted by banananutmuffin View Post
                              I've seen some paleo/low carb pan fried fish recipes that use coconut flour or almond flour or crushed pork rinds as breading. But does anyone just throw the fish into the pan and fry it naked? (The fish is naked, not the cook! lol) I prefer my fish fried because, well... I really don't like fish, but the little bit of extra crispiness from frying makes it easier for me to stomach.

                              If so, any tips/hints/suggestions?

                              I have a couple of flounder fillets and was thinking about just frying them in butter and then dusting them with dried dill. Any other ideas?
                              I don't like fish either. I do "bread" mine because I think it will distract me from knowingly eathing the fish. I use ground up pork rinds. I crush them, beat an egg a bit, dry the fish, dip in the egg - let some of the egg drip off and roll them in the "breading" and fry. I was surprised that I couldn't taste the pork rind at all, they just tasted like crunchy bread crumbs. When I used to make chicken fried steak, after the meat had been egged and breaded, I'd put it in the refrigerator for an hour or two and when I fried it the breading stayed stuck. Should work the same for fish. I'm going to keep eating fish this way to get my Omega 3's instead of taking a supplement. I did notice the pork rinds tasted somewhat bland. Next time I jazz them up a bit with some salt and other seasonings.

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