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TreasonousBastard Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Mar-07-11 11:13 AM
Original message
Breaded and potatoed?
So, I'm wandering through a local soopermarket wondering what's for dinner and I pass the fish counter.

"Codfish coated with bread crumbs and potato." Three fillets in a package, about 6 bucks a pound, and previously frozen. Not the sort of thing I usually get, but what the hell...

INCREDIBLE! Baked the fillets and they came out perfect. Wolfed down two and the last one the next day made the best fish sandwich I've had in years.

So, my education is obviously lacking in that I've never heard of "breading" with potato. Anybody tried this?



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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Mar-07-11 01:33 PM
Response to Original message
1. Since I've given up wheat because I'm not fond of itching and wheezing
I've discovered that grated potato can be used to bread a lot of things with wonderful results.

I still use cornmeal seasoned with a pinch each of dry mustard and cayenne on shrimp, though.
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TreasonousBastard Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Mar-08-11 03:25 PM
Response to Reply #1
5. Grated potato? Interesting-- any tricks to using it rather than dried flakes?
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Mar-07-11 02:42 PM
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2. Hmm....never run across it. Potatoes can get nice and crispy
so it makes sense that it would produce a nice crust.
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elleng Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Mar-07-11 10:01 PM
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3. Thanks for this. Want to increase fish consumption, so won't hesitate.
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Arkansas Granny Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Mar-08-11 03:00 PM
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4. I have seen recipes before that call for breading meat or fish with instant potato flakes.
I haven't tried it because I generally wouldn't have instant potato flakes on hand, but it might make an interesting coating if it was well seasoned.
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TreasonousBastard Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Mar-08-11 03:28 PM
Response to Reply #4
6. I always have a box around to use as thickener...
since it has a flavor I like it better than cornstarch in a lot of things, and it cuts the heaviness of flour.

Never thought of using it as a coating though, and now I'm gonna have to.
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Arkansas Granny Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Mar-08-11 03:50 PM
Response to Reply #6
7. I thought about getting some after seeing Jacques Pepin use them to make
a quick potato soup, but I never remember to put them on my grocery list.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Mar-08-11 06:56 PM
Response to Original message
8. We have a shredded potato "breaded"
fish filet on one of our menus. It's pretty good. Could be a wee bit crisper for my tastes. :hi:
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pengillian101 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Mar-10-11 05:36 AM
Response to Original message
9. Good Job!
"Codfish coated with bread crumbs and potato."

Sounds really good :-)
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