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Panko crumbed

The secret to making crispy, greaseless, breaded fish, prawns, scallops and oysters is Japanese "Panko" breadcrumbs (along with a very specific frying procedure). There are several brands, all classified as “Panko”, which are available in Asian markets, and increasingly
in general supermarkets.


Fish is rinsed, dried, coated in flour, submerged in scrambled egg and then thoroughly coated with Panko breadcrumbs prior to frying.

This recipe for Panko crumbed snapper shows you how it is done, or the new lighter stlye featured here.

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