On 05/21/2013 03:45 PM, Ozgirl wrote:
> lol, there is only a certain amount of breading that will actually stick
> to a piece of fish or other animal protein. I think you might be
> over-estimating just how much of the breading you will actually use. I
> would go for the crumbs of low carb bread. A very little amount of oil
> just layering the bottom of a pan (preheat oil in the oven, pop in the
> fish, turn once. Fish cooks so quickly in an oven, no need for deep
> frying. Dip in egg, shake the egg off a little, lay one side on a thin
> bed of crumbs, turn over and you are ready

Hi Ozgirl,

Thank you!

Yes, I may be overestimating.

Okay, here is what I think you are telling me:


No seasoning.

1) scramble up an egg (maybe two).

2) dip the fish in the egg. Then in whatever I come up with
for breading.

3) Fry in a little oil (EVOO?). Flip quickly so as to not
overcook.

-T