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Friday, 27 May 2011

Crumbs for Fish/Chicken

Use anything you find tasty really but all I would suggest is make your own bread crumbs, its simple. I have made bread crumbs with Chinese five spice in, onion and garlic powder, onion, oregano, just salt and pepper and, a combination of the following and various other herbs. For the bread mix I just use what is at hand, tonight it was left over sourdough bread and 2 slices of bruschetta bread, both I found in the freezer. Sliced white also works. Bought stuff is OK and functional but lacks depth as it is too fine and quite flavourless. Having said that the Japanese version of store bought bread crumbs, Panko, is wicked. If I can get it in western Queensland, you can get it anywhere. Whatever you think you won't use (before you taint it with raw egg etc), put in a freezer bag and into the freezer for another time.

6 slices of bread (ish)
3 or 4 slices of parmessan
1 handful of parsley
A few sprigs of thyme
Salt and pepper
Zest of 1 lemon
Polenta or semolina
2 or 3 eggs whisked

If the bread you wish to use is not stale, stick it under the grill at a medium heat for a couple of minutes either side but don't toast it as such. Combine the bread (torn), parmessan, parsley, thyme, zest, salt and pepper in a blender/whizz thing and pulverize until you have a both a fine and chunky texture. In order have bowls/plates filled with polenta, egg and bread crumb. Dip your meat product into the previous in the written order, pressing in the crumbs and shallow fry.
Serve with slices of lemon and whatever else.

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