I want to deep-fry some fish for someone who is does not eat eggs or wheat
or dairy. I was thinking about a dip in soy milk followed by a dusting of
cornstarch. Has anyone tried this? Any other ideas?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
> I want to deep-fry some fish for someone who is does not eat eggs or wheat
> or dairy. I was thinking about a dip in soy milk followed by a dusting of
> cornstarch. Has anyone tried this? Any other ideas?


What about a nut crust? Dip in soy milk, or in maybe white wine, and
then in finely powdered nuts? Pan fry, not deep fry, to keep the nuts
holding on better, though. My mom used to do pecan-crrusted chicken
with dijon sauce that was out of this world.

Another thought - I've had tilapia crusted in corn tortilla chips, with
lime juice and spices. Dip in lime juice with cayenne, cumin, etc, then
if you want to in an egg-substitute to hold the chips on better, then
in finely ground tortilla chips. Serve with guacomole.

Peter Aitken wrote:
> I want to deep-fry some fish for someone who is does not eat eggs or wheat
> or dairy. I was thinking about a dip in soy milk followed by a dusting of
> cornstarch. Has anyone tried this? Any other ideas?


Oooh, or another idea, I've had tilapia crusted in crushed tortilla
chips. Those are corn, not wheat based. They were flavored with lime
juice and herbs, maybe use that for the first 'liquid' dip?

On Mon, 27 Feb 2006 16:48:09 +0000, Peter Aitken wrote:

> I want to deep-fry some fish for someone who is does not eat eggs or wheat
> or dairy. I was thinking about a dip in soy milk followed by a dusting of
> cornstarch. Has anyone tried this? Any other ideas?

We use cornmeal often. Just moisten the fish with plain water and mash
the seasoned meal with an attempt to embed the meal into the flesh. I
keep the cornmeal dredge and the fish in the freezer between batches. You
are a fisherman and no need to explain the importance of hot grease and
not overloading the frier. Hope it works for you.

"Peter Aitken" > ha scritto nel messaggio
...
>I want to deep-fry some fish for someone who is does not eat eggs or wheat
>or dairy. I was thinking about a dip in soy milk followed by a dusting of
>cornstarch. Has anyone tried this? Any other ideas?

Rice flour , then frying pan with some olive oil; evaporate with lemon,
salt, pepper, etc...
Cheers
Pandora
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>

On Mon, 27 Feb 2006 09:07:58 -0800, Jude wrote:

> Another thought - I've had tilapia crusted in corn tortilla chips, with
> lime juice and spices. Dip in lime juice with cayenne, cumin, etc, then
> if you want to in an egg-substitute to hold the chips on better, then
> in finely ground tortilla chips. Serve with guacomole.

You really don't need any glue to make the dredge stick. Ice cold fish
and dredge into HOT grease is the ticket. I would not use lime
juice as a dredge/dip unless you want to start the cooking process early.

I may fix your shrimp and oyster starter soup today. Thanks for posting
it.

"Pandora" > wrote in message
...
>
> "Peter Aitken" > ha scritto nel messaggio
> ...
>>I want to deep-fry some fish for someone who is does not eat eggs or wheat
>>or dairy. I was thinking about a dip in soy milk followed by a dusting of
>>cornstarch. Has anyone tried this? Any other ideas?
>
> Rice flour , then frying pan with some olive oil; evaporate with lemon,
> salt, pepper, etc...
> Cheers
> Pandora

Wow, thanks for all the great ideas. Now I have to choose one!


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" > ha scritto nel messaggio
m...
> "Pandora" > wrote in message
> ...
>>
>> "Peter Aitken" > ha scritto nel messaggio
>> ...
>>>I want to deep-fry some fish for someone who is does not eat eggs or
>>>wheat or dairy. I was thinking about a dip in soy milk followed by a
>>>dusting of cornstarch. Has anyone tried this? Any other ideas?
>>
>> Rice flour , then frying pan with some olive oil; evaporate with lemon,
>> salt, pepper, etc...
>> Cheers
>> Pandora
>
> Wow, thanks for all the great ideas. Now I have to choose one!

You are welcome
Cheers
Pandora

How about Indian pakora batter. The batter consists of chicke pea flour
called Besan. Add dash of salt and some cayenne pepper. Add water to
make the batter. Its a catch all batter used in India for deep frying
from vegetables to fish.
Yogi
www.IndiaCurry.com

Peter Aitken wrote:

> I want to deep-fry some fish for someone who does not eat eggs or wheat
> or dairy. I was thinking about a dip in soy milk followed by a dusting of
> cornstarch. Has anyone tried this? Any other ideas?

This is common in Chinese cookery. If you're doing filets, you don't
need to wet the fish unless they're very dry. Then, a splash of water
merely to dampen the surface works fine. The soy milk won't add any
flavor to speak of. The cornstarch will form a thin, crisp crust. Season
starch if you want, or don't and serve with bold sauces.

One good way to present a whole fish is upright. When you fry the fish,
curve it into either an "S" shape or a "C" and let it sit upright as it
fries. That needs a deep enough pool of oil for it to submerge
completely. Present it on a tray with a nappe of a starch-thickened
lemony sauce or a more Asian sauce. Make three or four cuts into the
back of the fish and stick thin slices of lemon into the cuts.

I've done that with fish ranging from smelts (maybe 4 inches long) to
carp, trout and bass up to a foot long.

Pastorio

Great idea. I've also had Korean fish fillets dipped in a batter of
rice flour of egg, with a little sesame oil.