01
Miso
3.31 tbsp : 1 tbsp
Similar paste texture; earthy but not fermented
3.3
tahini substitute
for frying.
Frying with tahini is largely about its 410°F smoke point — high enough for shallow-fry but the protein-rich solids burn long before the oil itself smokes, charring at around 320°F. As a coating it browns aggressively from sesame sugars and gives a 2mm crust within 90 seconds at 375°F. Substitutes here are ranked on smoke point of the fat phase and on solid burn-point, since most nut-paste alternatives scorch faster than they crisp. Pure sesame oil bypasses the solids problem entirely.
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adjustment for frying
Use 1:1 by tablespoon as a glaze, brushed on after frying — never in the oil. Miso solids burn at 280°F, well below frying temps. Brush onto fried fish or eggplant within 30 seconds of pulling from the oil; the residual heat sets the glaze without further caramelization.
02
Cashew Butter
10.01 cup : 1 cup
Milder and creamier, works in dressings
10.0
adjustment for frying
Swap 1:1 by cup as a coating, not a fry medium. Cashew butter scorches at 300°F at the pan surface, dangerous for shallow-fry. Thin with 2 parts warm water and use as a dredge before a panko coating; the fat helps the breading adhere and crisps in 90 seconds at 375°F.
03
Peanut Butter
7.51 tbsp : 1 tbsp
Thicker and sweeter; works in dressings and sauces, expect peanut flavor to dominate
7.5
adjustment for frying
Use 1:1 by tablespoon as a thickener for fry-finishing sauces, never as the fry oil. Peanut butter scorches at 280°F and the sugars accelerate burning. Stir into a warm sauce off-heat after frying to coat satay-style; the residual oil from the fry helps emulsify the paste.
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04
Almond Butter
7.51 tbsp : 1 tbsp
Sesame-based; earthier, works in savory and sweet
7.5
adjustment for this dish
Swap 1:1 by tablespoon for tahini's role in a batter or coating, never as the fry medium. Almond butter scorches at 290°F. Mix into a tempura batter at 1 tablespoon per cup and the batter browns deeper at 375°F, setting in 75 seconds rather than tahini's typical 90.
05
Sunflower Seed Butter
7.51 cup : 1 cup
Nut-free, similar consistency and richness
7.5
adjustment for this dish
Swap 1:1 by cup as a coating component. Sunflower seed butter scorches at 300°F at surface contact, similar to tahini. Best as a 1:2 thinned dredge under panko, not in the oil itself. Browns slightly less aggressively than tahini because the protein-sugar ratio is lower.
06
Hummus
6.71 tbsp : 1 tbsp
Thinner with sesame-forward flavor; blend with chickpeas for hummus-like consistency in dips
6.7
adjustment for this dish
Use 1:1 by tablespoon for the post-fry dipping role tahini often plays. Hummus contains 60% water and 4% acid, both incompatible with frying oil. Serve alongside fried falafel or kibbeh, never in the fry. Garlic and lemon brighten the heavy fried texture similarly to tahini sauce.
07
Sesame Oil
5.01/4 cup : 1 cup
For flavor only, not as thickener or spread
5.0
adjustment for this dish
Use 0.25:1 by cup. Sesame oil's smoke point is around 410°F (refined) — actually fryable, unlike the tahini paste it replaces. Use as 25% of the fry-oil blend with neutral oil to add sesame flavor without burning the seed solids. Pure toasted sesame oil burns lower at 350°F.