On 05/21/2013 06:32 PM, Karen wrote:
> On Tue, 21 May 2013 19:56:02 -0500, in alt.food.diabetic, Janet Wilder
> > wrote:
>
>> On 5/21/2013 6:31 PM, Todd wrote:
>>> 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.
>>
>> You can try pulverizing pecans in a food processor. I use crushed
>> pecans as breading for chicken.
>>
>>> 3) Fry in a little oil (EVOO?). Flip quickly so as to not
>>> overcook.
>>>
>>
>> If you bake the fish it's less calories, but if you are frying, it use
>> an oil that is more stable at higher temps like canola or peanut.
>>
>> I have used wheat germ, the kind that comes in a jar, for breading and
>> filler, like in meat balls.
>
> I have used crushed pecans on fish. It is very good. I spray with a
> bit of olive oil, sprinkle the crushed pecans on it then bake. My
> husband really likes fish cooked this way too.
>

Hi Karen,

Oh cool, I don't have to mess with egg!

Thank you!

-T