This nut crusted white fish is perfect- and its also fun to try different foods to make crusts with besides bread crumbs or wheat flour. I still eat gluten, but it's great to vary the ways to prepare foods besides relying on wheat flour. I think it's a great way to vary the mineral content of one's food intake.
How-To and Recipe:
- Finely chop crispy nuts in a food procesoor- these are nuts that have been soaked and dehydrated- to improve their digestability and mineral availability.
- Lay nut flour out on a plate or shallow bowl and combine with desired spices- you could make this cajun, spicy, lemon pepper and so on- it's up to you!
- Mix egg whites (I have a bunch of these as leftovers from using egg yolks in smoothies) with some milk to use as a coating to get the nuts to stick.
- Cut fish into your preferred size pieces- then cover the fish with egg mixture. Then coat the fish with the nut and spice dredging.
- Heat your frying pan VERY hot with ghee or coconut oil (a fat with very high heat stability- butter will burn because of milk solids in it. Never heat olive oil this hot-it destroys the vitamins and fats in it.) Make sure there is 1/4'' of oil in the pan so it doesn't stick.
- Place coated fish into the hot oiled frying pan and sear the outside nut crust so it doesn't fall off. Leave on one side for 2-3 min. Flip to other side until crisply browned- then reduce heat to finish cooking the fish for a few minutes depending on thickness. It doesn't need very long- overcooked fish is no good.
Posted at Monday Mania: http://www.thehealthyhomeeconomist.com/2011/03/monday-mania-3142011/