Cooking with Panko
If you've never tried Panko chips, you should try it. These Japanese bread flakes can be found at Asian markets, but some grocery stores now stock them.
COOKING WITH PANKO This is a method – not a recipe. The amounts are approximate and vary with the number of portions. BAKED FISH FILLETS INGREDIENTS: Chopped green onions (1-2 bunches, including tops) Chopped garlic (2-3 cloves/to taste) Olive Oil Panko (Japanese Bread Flakes) Saute onions and garlic in olive oil , just until wilted REMOVE FROM HEAT Add Panko (approx. one cup for two fillets), and toss until coated with the oil (If it’s too dry, add more oil. If too moist, add more Panko) Place fillets (flounder, red snapper, speckled trout) on a broiler pan. Cover with a thin coat of Hellman’s mayonnaise Shake on your favorite seasoning (Tony’s, Chef Paul’s, Slap’Yo Momma) Cover with the onion/garlic/panko mix Place in pre-heated 350° oven for about 20 min. Finish under broiler for 2-3 min. (don’t burn it!) Serve with any steamed vegetable, salad & adult beverages ENJOY!! FRIED FISH (no egg wash needed) Keep fish in ice water prior to frying Prepare one pan with seasoned flour & one pan with Panko Dredge wet fish pieces in seasoned flour Drag fish pieces back thru ice water, forming a paste Coat fish pieces with Panko by pressing the pieces into the Panko Fry in 365°oil until golden (3-4 min.) YUM!! |
I love to use panko when cooking fish. Because they are flakes and not crumbs they soak up less oil and gives the fish a lighter and crispier texture. If you buy the white panko, it is just made with inside of a loaf of bread not the crusts. You can get the tan panko which is made up of whole loaf. Panko flakes are becoming more common in supermarkets, I even saw them at wal-mart by the house.
Panko are also totally tasteless, so cooking with them is like painting a blank canvas. You can add all sorts of flavors. |
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