[Sca-cooks] OOP - Baked Fish

Deborah Hammons mistressaldyth at gmail.com
Mon Jun 29 14:32:45 PDT 2009

My other half has been type 2 for 15 years.  If you don't have issues that
keep you away from oil and fat, try bacon grease.  Trout and catfish do well
in that.  If you need crispy you can eat and aren't allergic, use crushed
nuts.  Almonds are really good.  Lard or bacon grease is not spectacular on
cod, but it does work.  Rhys really likes me to coat the fish in the cajun
boil spice and fry it in the bacon grease.  YMMV.

On Mon, Jun 29, 2009 at 9:25 AM, Martha Sieting <osermart at msu.edu> wrote:

> Not baked, but pan-fried - what I will typically do with a trout or salmon
> fillet is season it (however you want - salt, pepper, garlic powder,
> whatever) and then pan-fry until your desired level of done-ness in a little
> olive oil (just enough to coat the pan, not deep-frying by any means).  I
> like the golden-brown crispy bits around the edges!  No bread crumbs or
> batter needed!
> -Helena
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