Am going on a fishing trip with a friend for crappies in Wisconsin. Will have access to refrigerated storage and can bring in any ingredients.
Traditionally, a trip like this would result in a celebratory feast of fried fish with cornmeal and flour breading, which was a previously favorite meal. Now I'm looking to fry the fish paleo friendly in coconut oil, possibly with a coconut flour, cream and egg batter (and probably eat one or two pieces to get my fill rather than a insulin driven entire plate.)
Anyone have any experience with a fish fry batter or breading that works with fried fish? I ordered some Bob's Red Mill coconut flour from Amazon as I enjoy the coconut taste, will keep insulin in check and think it would pair well with fish, but have no idea on the batter/breading/dusting, etc. Possibly just a little salt, pepper and cayenne with a quick dip in the flour? Anyone with some experience with this?
Thanks as always in advance.
asked byEatMoreBBQ (233)
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on May 20, 2010
at 01:54 AM
I impulsively bought some smelt today and was worried this whole paleo fish fry thing wouldn't work... but a wash, a dry, a dip in whisked egg, a dip in coconut flour/almond meal/spices + fried in just a little ghee= crispy whole fish goodness.
on May 17, 2010
at 02:02 PM
I've had a lot of luck using a half-and-half mixture of coconut flour and desiccated shredded coconut (plus spices) as a breading. The trick is to be certain the thing you're breading is as dry as possible (pat the fish down with paper towels) and use egg as the binder. Since coconut flour contains no gluten, you need the protein in the egg to get the coconut flour to stick.
The batter is not overpoweringly coconutty - it's awesome on chicken and shrimp, and I'm sure, tons of other stuff!
Good luck! :)
on December 29, 2012
at 02:36 AM
Well I tried all of the above.. tried my rub on shrimp,oysters and chicken pieces dropped them in the 375 coconut oil and was very happy with the result served with avocado sprinkled with pink sea salt,pepper and squeezed clementines ... Excellent! Great app!..
on May 21, 2010
at 02:34 AM
I usually use almond flour as my breading, after dipping the meat in whisked egg. The key for me is to make the breading interesting with lots of herbs and spices.
I've played with coconut flour as well, but even if you can get it to crisp up, the effect isn't as long-lasting nor satiating, at least in my experience.
on May 17, 2010
at 01:08 PM
The only other flour alternative I can think of is almond, which actually would work pretty well with pike (pike amandine is a traditional European pike dish). I'm not sure how well it would bread, though; the almond flour I've seen has been pretty fine.
Never actually done the breading thing; we always just go with butter, salt, pepper, and lemon, or capers and Spanish onions with trout. But yeah, fish straight from the water into the pan is one of the better things in life...
FWIW, Grok may just have gone for sushi :).
on April 08, 2013
at 11:53 PM
CRUSHED PLANTAIN CHIPS. Yum. http://www.health-bent.com/seafood/paleo-fish-sticks
on April 08, 2013
at 11:50 PM
Just goggled the very same question and after seeing a few recipes this is what I did: Washed the fat walleye fillets that a friend gifted me with at work today!!! Made my Monday!
Patted those fillets dry and then dusted them with coconut flour containing a touch of sea salt and black pepper.
Then dipped the floured fillets into egg that I beat with a little water
Tossed the egg covered fillets into a plastic bag with unsweetened shredded coconut (1 cup); coconut flour (maybe a 1/4 cup); 2 tbsp of curry powder; 1 tsp of cumin; and sea salt & pepper. I love flavour so went heavy on the curry and cumin.
I fried the fillets in lard and they turned out amazing! I can't wait to eat them again. And if you're in the bush all you'd have to worry about is not breaking the eggs....yum yum and happy fishing.