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Fish coating...

So I want a crunchy, wheat-free coating for fish. Not something I've done much of at all. I'm thinking dip into beaten egg, and then into potato flakes?

Love any thoughts or ideas!

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  1. What about rice flour, cornmeal or crushed corn flakes?

    1 Reply
    1. re: NYCkaren

      Before you dip into the beaten egg, you might want to consider dredging the fish in a little potato starch, mixed with a little S & P.

    2. I second the rice flour. My Japanese chef mentor loves using it, he says you get a nice crispiness from it.

      Alternatively, a nice preparation is to dip into katakuriko (potato flour) and then fry, then marinate the fish in a soy and dashi broth. Not crispy at all, but soft and mushy, but a nice alternative to consider.

      1. Yes thats how they do it in Chinese resturants that make fried chicken or whole fried sea bass or any other fried fish. If your doing whole fish this is the way to go. Just plain corn starch. If your doing like a piece of salmon then just use shreeded potatoes and make like a crust and pan fry it. Use hot oil and get the potatoes crispy but try to turn only once and not more that 4 or 5 minutes each side. You dont want to get the fish over cooked. You might want to shred the potates and cook them in micro for a minute or so so they get a little soft. I keep thinking of the fish too well done.
        Any way good luck...

        1. Nut crusts are wonderful with fish since they add flavor as well as texture. Almonds are a classic, but pecans and hazelnuts are good, too. You just need to dip a fillet in a bit of egg white and dip in ground nuts. Best with thinner fillets so the nuts don't burn before the fish is cooked.

          1. A little different, but I've just covered a fillet in sesame seed, a nice coating on meatier fish.

            1. Wow, thanks for all the great thoughts already! I have used ground almonds to coat chicken before...and like that because it's low in carbs, and tasty. I'm very excited to try the sesame seeds! Hadn't thought of that...and it sounds great!

              Can I make rice flour by putting rice in the blender to grind? I want to try that to.

              I was at a nice mediterranean diner the other day and had salmon cooked in grated yucca root. Never had yucca before and didn't know what to expect, but it looked and tasted a lot like salmon cooked in finely grated potatoes...which is another great idea.

              But today's mission is to hopefully catch some fish, then make fish tacos with a crispy type coating...with spicey coleslaw and then wrapped in romaine leaves for a semi-low carb fish taco.

              Thanks again for everyone's great input! Kind and heartwarming.

              1 Reply
              1. re: scuzzo

                Yes, you can make your own rice flour. I do it in a spice/coffee grinder (great way to clean out the grinder, by the way) but I assume it would work in a blender as well. If your still have some chunky bits in there, you can always just put it through a fine sifter to remove them.

              2. You might consider brushing with mayo rather than dipping in egg then rolling in your choice of "breading" - I learned this decades ago from the Gloucester Fishermen's Wives cookbook. This was for baked fish. I have used Trader Joe's Mini Soy & Sesame rice crackers, crushed, but later wondered about overlapping them, fish-scale style, over the fillets and then brushing with wineand/or melted butter to soften....

                1. Try chopping some pistachios fairly finely and mix with a little bit of mixed dried mushroom powder (make your own in your spice grinder with the huge tub from Costco -- so incredibly cheap and flavorful, plus you can fish the cup and a half or so of morels from each container to use on their own). A little bit of fresh minced ginger and/or garlic is good in there too.

                  This one won't be exactly crisp as much as crunchy, but it's fantastic. It works best on thicker pieces that cook longer, like salmon fillets.

                  2 Replies
                  1. re: dmd_kc

                    I only bought the Costso mushrooms once, and found them bitter/medicinal/metallic. The label says where they are packed but not where they are grown. I posted about that on some thread or other; other posters agreed. On the other hand, I usually get dried slices of what look like portabellas in the Asian market for even cheaper, and much prefer their flavor.

                    1. re: greygarious

                      Wow, I've never had that at all. In fact, I used some tonight with great success. I will try to be more discerning!

                  2. Cornmeal ~ Corn Flour ~ Corn Starch


                    1. A Scottish cookbook I have calls for using finely-chopped steelcut oats as a coating for fried trout, after the usual milk/egg dip. I did this for a Burns Night dinner, and those guys were delicious. I just put a cup or so of McCann's oats in a blender and gave them a quick buzz, not enough to pulverize them. Made a lovely toasty, crunchy crust.

                      Catfish of course is almost always done with cornmeal, though my mom would sometimes use crushed cornflakes instead. This was always very popular. She prepared all other freshwater fish the same way - crappie, bass or bluegill.

                      1. Oh, I forgot something that sounds INSANE, but it really and truly works.

                        Take thin fillets, such as catfish, and dip in milk, then seasoned corn meal. I like garlic powder and a little Old Bay.

                        Then you BROIL them, flipping once. I promise you, they really DO get crunchy almost like fried, but with no extra fat.

                        I didn't believe it when I read about it, but it is amazing, and perfect for weeknight dinners, because they're so fast.

                        1. I made some fish today. I first dipped in corn starch, then egg, then half rice flour half pork rinds ground. It was excellent!

                          I did a small batch with just rice flour that I put in the coffee mill and didn't sift...and it was a bit too coarse for what I wanted. I will next try a batch with just finely sifted ground rice flour.

                          6 Replies
                          1. re: scuzzo

                            Ground pork rinds sound awesome, I never would have thought of that.

                            1. re: corneygirl

                              I'm trying to do low carb...hence the rinds. I put them in the coffee mill and the fat content caused it to clump up, so I added some rice flour to soak up the fat. It made a GREAT coating. Fine and crunchy. I double dipped in egg and coating. I made a sweet and spicy slaw, avocado slices and diced mango with basil and bit of white wine vinegar...all in a romaine lettuce wrap. Crunchy, sweet, spicy and awesome. I used pollack and cut into 1 x 1 x 4 inch strips for each "taco".

                                1. re: scuzzo

                                  That looks great! It doesn't even seem like a "healthy" meal.

                                2. re: scuzzo

                                  Pork rind "breadcrumbs" are amazing. Try them in meatloaf - because what makes meatloaf better? Pig!

                                  They also make great salmon croquettes and wonderful chicken cutlets. The "hot" ones are even better, IMO. (If you are ever desperate, you can also make "bread" or a french toast/pancake thing that's surprisingly good.)

                                  eta: I use my food processor for making the crumbs - works like a charm and doesn't clump.

                                  1. re: shanagain

                                    God, it's so wrong -- and I'm going to try it this weekend on a piece of mild white fish of some sort.

                            2. Another option is to coat it with grated parmesan and bake it in the oven at high heat. I've done this with chicken, also added garlic, herbs and it turned out great.

                              1 Reply
                              1. re: gourmet wife

                                Sounds great too! Pretty crunchy? How hot?

                              2. Crushed up wasabi pea crumbs! I use these with the mayo coating suggested above also by greygarious...

                                2 Replies
                                  1. re: another_adam

                                    I've tried this - the Wasabi peas give the fish a great crunch and a spicy kick!