Coating for fried fish?

[jpshaw]

I'm looking for a quick and easy coating since I'm usually only cooking for one or two. Looking for very low sodium but I can alter almost anything to low sodium but I don't want something "bland".

I've already fixed some of Mamas ketsup and am ready for some fried fish.

[Mama Mangia]

can you adapt this?

3 ounces flour
2 eggs
1/2 pint milk
1 ounce butter
pinch of salt

Place the flour and salt in a basin, beat up the eggs in another basin; add half the butter to the milk, and place in the oven for a few minutes to allow the butter to dissolve, then add the milk to the eggs and pour on to the flour, stir briskly with a wooden spoon, grease a baking tin or dish with the remainder of the butter, pour in the batter, and bake in a rather hot oven for half an hour.



1 cup self rising cornmeal
1/2 cup self rising flour
3/4 tsp table salt
1/2 tsp powdered white pepper
1/3 tsp cayenne pepper (optional)
1/4 tsp garlic salt
2 tbsp peanut oil
1 large egg
1 tsp cool tap water

Use a small bowl and prepare an egg wash by mixing 1 large egg with 1 tsp of water. In another bowl, place the cornmeal, flour, salt, pepper, cayenne pepper and galic salt and blend well. This breading recipe will bread about 2 pounds of fillets. Rinse the fillets and pat dry, then place them into the regrigerator for about 30 minutes. Next, place the fillets in the egg wash, then the breading mix before placing them on the prepared cookie sheet. Prepare the cookie sheet by spreading the peanut oil evenly on the sheet. The oven should be pre-heated to 375. Cook the fillets 5 minutes on each side.


1 cup flour
1 cup cornmeal
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon red pepper

Mix ingredients in a large bowl or bag. If desired, dip meat in beaten egg and milk mixture, or just dampen with water. Roll fish, pork, or chicken pieces in coating mix. Place in shallow pan and bake at 350 degrees F until done, about 1 hour. Will coat 7 pounds of meat. Store mix in airtight container.

[jpshaw]

I can adapt everything but the middle one. There is no substitute for "self-rising" other then adding featherweight baking powder to all purpose flour or cornmeal.

I'm going to go with the bottom one. Thanks Mama.

[Mama Mangia]

You're very welcomed! May I ask - what is it in baking powder you can't have? there may be a substitute.

[jpshaw]

Originally Posted by Mama Mangia

You're very welcomed! May I ask - what is it in baking powder you can't have? there may be a substitute.

Most baking powder has a lot of sodium in it. Featherweight by Haine is the only one I know that is very low sodium. Problem is it is not sold everywhere. I order mine over the Internet and pay a higher price but at least I can have some bread.

[Mama Mangia]

would it help to make your own:

1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon corn starch (optional)

Mix the baking soda and cream of tartar together until well combined. Use immediately.

[The Ironic Chef]

1/2 cup of cornstarch
2 egg whites
1/2 tsp of white pepper
1/8 tsp of ginger
A pinch of salt
Enough liquid to make a thick pancake consistancy.

I have used water, beer, pineapple juice, apple juice, orange juice, cranberry juice, what ever suits you and what you are going to fry.

For fish I would just use water and after frying squeeze on some fresh lemon juice.

This batter is the closest I have come to the crispy batter used in most Chines food establishments.