Fried Fish

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  • buddymama
    ADBB Amateur
    • Oct 27, 2009
    • 24
    #1

    Fried Fish

    Anyone know how to make fried fish for induction?like those in fish and chips? is it possible to 'fry' without flour?
    Tags: fish, fried
    • Grant
      ADBB Admiral
      • Dec 29, 2006
      • 2874
      #2
      Re: Fried Fish

      I've used parmesan cheese and pulverized pork rinds. Both work pretty well.
      Grant
      x20

      Consecutive days nuts free - 0
      Consecutive work days commuted by bike - 5

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        • liv
          Moderator
          • Nov 21, 2007
          • 11013
          #3
          Re: Fried Fish

          I fry fish without flour. Did it yesterday. What kind of fish are you planning on?
          Startdate: November 18, 2007. Female 5'2"

          May Challenges 2010
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          2 Years on Atkins.................. President Challenge Medals earned

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            • jcapulet
              ADBB Admiral
              • Mar 23, 2006
              • 1596
              #4
              Re: Fried Fish

              You can still fry fish and get it crispy, but if you'd like some sort of "breading" you can use crushed pork rinds. Many dip their meats in a scrambled egg before doing a "shake n' bake" with the meat in a bag with crushed pork rinds. I've never tried it with fish but I imagine it would have the same effect.

              Personally, I prefer to moisten my meats in egg yolk only, because it seems to help the pork rinds to stick better. I find that with a full egg, the presence of egg whites just causes it to slip off the meat.
              ~Lisa
              -----------------------------------------
              Low-carb RULES, and low-calorie drools.
              194/165.6/140
              5'2"
              Mini-goal #3: get below 160 pounds.
              Mini-goal #2: get below 170 pounds. -- met March 18!
              Mini-goal #1 (get below 180 pounds) -- met Dec. 8!
              on my way!

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                • Elizellen
                  Moderator
                  • Apr 22, 2004
                  • 16700
                  #5
                  Re: Fried Fish

                  Originally posted by jcapulet View Post
                  Personally, I prefer to moisten my meats in egg yolk only, because it seems to help the pork rinds to stick better. I find that with a full egg, the presence of egg whites just causes it to slip off the meat.
                  Thanks for that tip I don't often try using any sort of 'breading' because it always seems to slip off.
                  Wondering how to get 'most' of your net carbs from your induction veggies?
                  Take a look at the thread from the latest Veggie Challenge to see how others manage it!



                  Check out our Low Carb Recipes website and add to it!!





                  F/60 yrs/5ft 5.5" (Though due to collapsing vertebrae I am now only 5'3" - but I refuse to recalculate my BMI )

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