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Breading Tips




Source of Recipe


Chef Dandy's Herb Crusted Tilapia


Recipe Introduction


Now for the culinarians way to batter or bread something.
This is called a "standard breading procedure"
You will need 3 dishes for this to be done properly. They do not have to be all the same size but it does make life much easier. Also, they do not have to equal parts as to each ingredient


List of Ingredients




enough all purpose flour to coat however many fillets you want to cook.
season with salt and pepper ( I use kosher salt and fresh cracked black pepper or ground white/ if you want to use white go lightly)
"panko" style Asian bread crumbs / about 2 c.
an egg mix:
I use 4 or 5 whole eggs and butter milk. You can use 2% milk or just plain water , nut you have to have the eggs to get the right texture.


Recipe




in 3 separate dishes place your flour, your egg mix and your bread crumbs. Oh yeah! you might want to grind your crumbs in a food processor first. Then mix them with fresh basil, thyme, oregano, and fresh chopped parsley. Drain tilapia or at it dry with a paper towel.
With one hand take each fillet and dredge it in the flour, then dip in egg mix, then dredge it in bread crumbs. place on a wax paper covered sheet pan. lay each filet out so it's not touching the others. when finished toss the extra crumbs, egg wash and flour out. You don't have to but it's your doctor bill, not mine. Make sure your oven is pre-heated to 350 degrees. Place filets in a med. hi pan with a little unsalted butter and olive oil. Be sure NOT to use extra virgin. Extra lite is ok! Extra Virgin has such a low flash point it will burn off before you can get the flavor. Just get the filets golden brown Place on another sheet pan and finish tem in the oven. This is more simple than you think and it makes a great dish to serve those who think a tilapia is some kind of exotic fish.
If you'd like a nice sauce to serve with this, keep the pan on the stove and toss in some minced garlic( can be found at your local grocer ), some minced dry onion and heavy cream bring to a boil and let it reduce to desired thickness. pour over ( or into a gravy boat ) fish and serve.

You have just made a 4 star restaurant meal in your own kitchen. not as difficult as you think.