On Wed, 22 May 2013 21:37:34 +0200, in alt.food.diabetic, Bjørn
Steensrud > wrote:

>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.
>
>Yum - I think I will, too, thanks for the tip!

You're welcome. We also like to just spray with olive oil, sprinkle
with fresh shredded parmesan cheese and bake. That one is a favorite.
Another we like, usually done with salmon is to baste with a flavored
balsamic vinegar such as lime-tangerine vinegar. There is a shop
local to me that sells dozens of different flavored balsamic vinegars
and flavored olive oils. Neither of these recipes are like fish
sticks, but they are popular at my home.