Friday, August 26, 2011
Almond Flour Breaded Mahi Mahi
I got home from a fun but less than relaxing vacation to Traverse City, MI (the most awesome place that you didn't know existed) a little over a week ago. I've been feeling a bit under the weather ever since, due to a week of lack of sleep (aren't vacations supposed to be restful??) and having to work some extra long days immediately after getting home. I'm not sure if I've just fried my adrenals, if I've been fighting something off or if it's allergies which, for me, manifests mainly as intense fatigue and a vague sore throat (my allergies were non-existent last spring and fall). Adrenal fatigue exacerbates allergies.
Anyway, I haven't had much inclination to post, but I'm on the upswing now, thanks to lots of sleep and some big doses of Himalaya Stress Care (even if my adrenals aren't the main issue here, it won't hurt to give them a boost after all that lack of sleep!)
I've noticed that my food posts seem to be the most popular type of post so I thought I'd start doing more of them (my readers obviously like to eat;) Here's my latest and greatest kitchen adventure:
I was shopping at Trader Joe's (my home away from home) recently and I discovered some frozen mahi mahi chunks and hubby decided he wanted fish tacos and I thought they looked perfect for making fish sticks with. So, I did a little internet sleuthing to see how people were breading their fish with almond flour, since my own attempts had been yummy but not crispy/crunchy like I had wanted.
I noticed that a lot of people were including grated parmesan in their breading mixture, so, I tested it out and I'm happy to report that I achieved stellar crispy/crunchiness! I used Spectrum shortening, which is made from organic, sustainably harvested palm kernel oil and, being a saturated fat, stands up to heat, yet has a neutral flavor.
This breading would work well on other fish and it would make some great fried chicken, too!
Almond Flour Breaded Mahi Mahi Sticks
-One beaten egg
-Palm shortening for frying
Combine in a ratio of between 4:1 and 3:1 almond flour to parmesan (I didn't measure, so play around with it.)
You can add a bit of garlic granules, black pepper and other seasonings (taco seasoning is good if you're making fish tacos). Get creative!
Dip the fish in the egg and then dredge in the breading mixture. Fry in a generous amount of palm shortening, making sure not to let the oil get too hot (almond flour will burn quickly!)
Drain on paper towels
If you're anything like me, you're kitchen will be a mess when you're done and you will be disinclined to clean up. Some loud music is the answer to help get you going. Tame Impala is my latest favorite doing-the-dishes soundtrack: