What is used for this breading?

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Joined Nov 26, 2011
So I recently had a delicious piece of lightly fried fish filet and I wanted to figure out what is used in the breading (panko, tempura batter, etc.).  I am hoping that the picture I am attaching here will help the community tell me what is most likely used in this breading.  Thanks!


A close up:

 
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Joined Mar 21, 2008
Looks like a panko bread coating... a piece cut open would have helped show thickness of the coat...

I salt and pepper the fish, dredge in seasoned flour then fry. Very light thin crispy coating but the fish I get is primarily freshwater and very light flavored so a heavier coating can smother the taste of the fish.
 
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Joined Nov 26, 2011
Thanks for the feedback.  I thought maybe it wasn't thick enough for panko, but maybe you're right.  How would it turn out if I only used cornstarch and a little panko?
 
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Joined Sep 25, 2014
I was always told the primary difference is that most other bread crumbs contain crust, whereas panko (coarser ground) is made just from the actual bread, what they do with the crusts? nobody knows. Or maybe the japanese have invented a technique to cook bread without the crust... cryofry bread?! ferran would love it!!

at any rate I couldn't tell you why you'd decide to grind panko down (why not just save money and buy regular breadcrumbs). my job is not to question. I will tell you it happens!
 
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Joined Mar 10, 2015
I could never quite wrap my head around the concept of a sauce combined with a breading. To me, it wouldn't matter what the breading was because it would be soggy in the end...

Maybe I chew too slowly.

Even with chicken wings, I'm all "sauce on the side please"!
 
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Joined Apr 3, 2008
I could never quite wrap my head around the concept of a sauce combined with a breading. To me, it wouldn't matter what the breading was because it would be soggy in the end...

Maybe I chew too slowly.

Even with chicken wings, I'm all "sauce on the side please"!
That means you've never had really good Korean fried chicken.  
 

cerise

Banned
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Joined Jul 5, 2013
I could never quite wrap my head around the concept of a sauce combined with a breading. To me, it wouldn't matter what the breading was because it would be soggy in the end...

Maybe I chew too slowly.

Even with chicken wings, I'm all "sauce on the side please"!
I'm with you. Don't see how a wet coating would stick to the dish. The dish may be breaded/coated then fried or baked, and tossed or topped with sauce afterward. Or, with wings, sometimes served on the side (like Anchor Bar). It looks like a fruity/sweet sauce/topping. What kind of restaurant? What was the dish description? That might give us a clue.
 
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232
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Joined Mar 10, 2015
I'm with you. Don't see how a wet coating would stick to the dish. The dish may be breaded/coated then fried or baked, and tossed or topped with sauce afterward. Or, with wings, sometimes served on the side (like Anchor Bar). It looks like a fruity/sweet sauce/topping. What kind of restaurant? What was the dish description? That might give us a clue.
I was guessing a honey garlic or sweet chili, but that might just be because of the green onion. Probably honey garlic because I see no red.
Don't keep us in suspense!
 

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