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Tips for breading those fillets

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Well-Known Member
May 28, 2004
Hi all,
While I do most of the cooking at home and enjoy doing so, I was never any good at breading (whether fish, veal, chicken, whatever). Fish in particular always gave me hell and I always seemed to lose half the breading when cooking. Anyway, I came across 2 tips I wanted to pass on for breading fish that for me, have been foolproof.
-The first is after breading, put the fish back in the fridge for 5-10 minutes on a plate. The cooling helps keep the breading on when frying.
-The second is to shave about half a lemon of zest INTO the bread crumbs. Believe it or not, even after frying you can taste this quite strongly (so don't add too much)

The way I bread is the standard 3 bowl method:
1. Prepare the fish or whatever and make sure its pretty dry by patting with a paper towel.
2. Dip in your bowl of flour
3. Dip in your bowl of egg
4. Dip in your bowl of bread crumbs with lemon zest and any other spices
5. Put on a plate and stick in the fridge for 5-10 minutes
6. Fry in butter over medium heat
7. Eat with favorite beverage on the side

I have not yet tried something like a good strong fresh dill chopped small in place of the lemon but will do so shorty assuming I can get out hunting tomorrow.
Next time I'm breadin' em up, I'll give this a go. Thanks Anton.
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