Deep frying coating choices??

[SCUBAgal]

I have soy flour but I've been reading that it doesn't taste very good. Can I just season the meat before I deep fry it with like egg and then seasonings or will that all just come off when I fry it (fry baby fryer) or will it have some effect on the whole cooking process? Is the coating really there for anything but extra flavor or does it serve some purpose?

Any other ideas?

[not2late]

Re: Deep frying coating choices??

I have soy flour but I've been reading that it doesn't taste very good. Can I just season the meat before I deep fry it with like egg and then seasonings or will that all just come off when I fry it (fry baby fryer) or will it have some effect on the whole cooking process? Is the coating really there for anything but extra flavor or does it serve some purpose?

Any other ideas?

If you're on Induction, soy flour isn't allowed because it's just ground up dried soybeans. There's a no legume rule for Induction and soy beans, like peanuts, are legumes.

Some people use finely crushed pork rinds as a "breading" with success. Some people use dry grated Parmesan cheese (the stuff that comes in the cans).

[Kent]

Depends on what stage you are in... I have been using a 50/50 Carbsense No Carb Baking Mix/Parmesan Cheese +herbs for my breading. A completely induction friendly coating is crushed up pork rinds, which is about the only thing I use pork rinds for in my house. The pork rinds coating really aren't too bad after using an egg-cream bath to stick them to the meat. The breading really helps in sealing in the juices without toughening the outside of the meat.

[MotherOfGizmo]

Parmesean cheese with spices works wonderfully! Looks like regular breading too! The pork rinds are great IMO for making fried pork chops, we use the hot and spicey ones and add a few spices of our own--I always dip the meat into egg and then put it into a big ziploc with the crushed pork rinds and spices I lay it on the counter and press down pretty hard on the meat to kind of stick the coating into the meat, it stays on much better than just shaking it or laying it into the rinds.

[Heidi3]

chicken can be deep fried with just seasoning on it....wings come out very crispy and good if you just use salt, pepper garlic, cumin and some chile or whatever you like...jI deep fry first then sprinkle with my concoction but I think you can sprinkle first and fry as well...

[SCUBAgal]

Thanks for the tips. I haven't used the soy flour but glad someone told me its a nono for no in case I decided to get creative!

Fiance wants crack conch and I know I can't resist so I figured I'd make a legal batch for me. I don't think the porkrinds would work to good on that, but I will definitly do the egg bath and parmesan/seasoning trick. Sounds yummy. In fact I think I'll do mine first and let him have a taste and I just may be able to do the whole batch that way! (he's not low carbing). Now I just have to come up with a good dip for it. The typical dip is just a ketchup/mayo/sometimes tabasco or horesraddish type mix.

I can't get low carb products here so no sf ketchup. I will try and find a could creamy dip recipe that would work for seafood...mayo and horseraddish??? or something like that???

[MotherOfGizmo]

Mayo and horseradish and maybe a little sour cream?
I like mayo w/ capers myself.

I bet you are right, the parmesean sounds like the best choice for seafood, my BF is not on Atkins and he loves it on chicken so I betcha your man will like it --good idea trying your batch first!

[Heidi3]

Thanks for the tips. I haven't used the soy flour but glad someone told me its a nono for no in case I decided to get creative!

Fiance wants crack conch and I know I can't resist so I figured I'd make a legal batch for me. I don't think the porkrinds would work to good on that, but I will definitly do the egg bath and parmesan/seasoning trick. Sounds yummy. In fact I think I'll do mine first and let him have a taste and I just may be able to do the whole batch that way! (he's not low carbing). Now I just have to come up with a good dip for it. The typical dip is just a ketchup/mayo/sometimes tabasco or horesraddish type mix.

I can't get low carb products here so no sf ketchup. I will try and find a could creamy dip recipe that would work for seafood...mayo and horseraddish??? or something like that???

OH I am so jealous of the conch you can make a conch salad for yourself if you want it is so wonderful ....if you want a recipe let me know...my mouth is watering I have not had conch in about three years!!!.....