GENIUS P1-friendly crispy coating for fish!!!

[CraftyAng]

OK, admittedly I'm probably behind the curve with others on here already thinking of this: but I got so excited when it sprang into my head anyway!

I'm going to do some baked jicama fries and cod fillets for dinner tonight. Everyone in my family likes the fish with a coating of italian seasoned bread crumbs but that won't be 'legal' for me right now. So.... I'm going to take some of my roasted chick peas from a few days ago and run them through the food processor to coat mine with. With the chick peas, seasonings I usually use and a light coat of Olive Oil it should be a very nice substitute for the bread crumbs!!!

I'll have to come back on later and let you know how it actually turns out, but I'm excited to try it now...

[RedRox]

FWIW, another very popular P1 recipe and coating for fish is the parmesan cheese coated fish. Or as our kids came to call it "Cheese Fish"!

viewtopic.php?t=20013 -- recipe link

FWIW, I like to add seasonings to the cheese and mix that first before coating. Key is really to let it set for 5-10 mins before putting them into the pan to cook.

[CraftyAng]

FWIW, another very popular P1 recipe and coating for fish is the parmesan cheese coated fish. Or as our kids came to call it "Cheese Fish"!

viewtopic.php?t=20013 -- recipe link

FWIW, I like to add seasonings to the cheese and mix that first before coating. Key is really to let it set for 5-10 mins before putting them into the pan to cook.

OMG this sounds SO GOOD. THANKS for sharing!! I'll be modifying my approach and skipping the chick peas for tonight....

[RedRox]

awww.... I was curious how those were going to turn out!

[CraftyAng]

awww.... I was curious how those were going to turn out!

Update:

I used my caste iron skillet (which desperately needs to be seasoned again), and had a tough time with sticking, as the recipe poster noted. HOWEVER, once I got the cooking started I moved the pan into the oven to let things finish cooking and I stopped worrying about whether or not it would stick. When the pan came out of the oven I used a metal spatula to 'pry' it off the bottom of the pan and was pleased to find that the bottom layer was golden brown and nice and crispy. Sort of had to align things before fork-cutting bites so you would get a crispy bite with fish, but it was SO GOOD!

I served it with thinly sliced baked jicama chips (2 tbsp olive oil, salt, ground pepper and a very light sprinkling of parmesan cheese). PHENOMENAL dinner, which I will happily make again soon!

Thanks again for the link to the recipe!

[esscoinc]

This all sounds so good! I've only used crushed nuts for crispy coatings on my fish and chicken. I'll have to try the chickpeas. I've also never tried the jicama. I was afraid that it may taste like turnips!

[CraftyAng]

This all sounds so good! I've only used crushed nuts for crispy coatings on my fish and chicken. I'll have to try the chickpeas. I've also never tried the jicama. I was afraid that it may taste like turnips!

I actually skipped the roasted/ground chick peas this time, but WILL be trying it soon! As for the jicama, it's a FANTASTIC substitute for several things depending on how you cook it (or don't). We've made roasted vegetables, pureed them into a dip and then used jicama instead of crackers or chips to dip into it. I hadn't cooked them as chips, fries or hash browns before, but as good as the chips turned out I'll try them all soon, too. Even slicing them thinly you should be aware that they are still crunchier than a potato - almost like a potato that's not quite cooked through. But the flavor was great, especially on the browned edges where it had carmelized. YUM!