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  • FIRST POST
    • Citygirl1
    • By Citygirl1 7th Oct 17, 11:07 PM
    • 877Posts
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    Citygirl1
    Breaded fish and chicken
    • #1
    • 7th Oct 17, 11:07 PM
    Breaded fish and chicken 7th Oct 17 at 11:07 PM
    Does anyone eat breaded fish and chicken, is it good for you? Its not really ready meals so just wondering.
Page 1
    • Pollycat
    • By Pollycat 8th Oct 17, 8:40 AM
    • 18,571 Posts
    • 47,816 Thanks
    Pollycat
    • #2
    • 8th Oct 17, 8:40 AM
    • #2
    • 8th Oct 17, 8:40 AM
    Very occasionally we have breaded fish (with home-made wedges) but I wouldn't buy breaded chicken.

    I'm not a big fish fan but do try to eat it, we buy the 'lightly dusted' fish. Take a look at Youngs Gastro range. I think they also do 'lightly dusted' chicken.
    They're usually £4.00 but I get them from Iceland when on off at 2 for £5.00.
    • Farway
    • By Farway 8th Oct 17, 9:19 AM
    • 5,741 Posts
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    Farway
    • #3
    • 8th Oct 17, 9:19 AM
    • #3
    • 8th Oct 17, 9:19 AM
    I buy the breaded fish, normally from Lild. For convenience really

    I do not buy breaded or coated chicken, just because I like to see my meat and not have it hidden under a coating
    • jackyann
    • By jackyann 8th Oct 17, 10:15 AM
    • 3,274 Posts
    • 6,912 Thanks
    jackyann
    • #4
    • 8th Oct 17, 10:15 AM
    • #4
    • 8th Oct 17, 10:15 AM
    I don't very often use it, I think it's a question of taste.
    For me, the breadcrumb coating gives it a dry texture, so I want something like mayonnaise / tartare sauce etc. If baked, it seems hard and dry, if fried, just adds grease. I also find that the coating rarely adds any taste.
    So on the whole, I'll cook my chicken and fish without any coating. very occasionally I will fry squid rings, dipping them first in milk, then seasoned flour, if I want to serve posh nibbles to a crowd. I really like that, it's not too much work, but you have to be quick!

    As for 'good for you'- well see above. To make sure your meal is balanced, then don't add too much carbohydrate. Bake rather than fry to keep fat down. Bear in mind that cutting up chunks, breadcrumbing then frying is an old way of stretching a small amount of meat / fish!

    So, whatever you like really!
    Last edited by jackyann; 08-10-2017 at 10:19 AM.
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