Breading food question

AllenOK

New member
I just keep thinking of more stuff when it comes to all this.....

When I've done cornmeal-breaded fish, I usually use either a 50/50 mix of cornmeal and masa harina (finer grind of corn, better texture), a 33/33/33 mix of cornmeal, masa, and flour. I may need to go and try a basic flour/egg wash/cornmeal (no masa) and see how that affects the crust. My fish crusts are usually a little thicker and heavier than I'd like. Or, possibly a flour/egg wash/masa breading.

At work, we've been running a blue-cornmeal-breaded chicken breast. The name is a bit misleading. We can't get fast, cheap, blue cornmeal, so we just buy some blue corn tortillas, slice them into strips, freeze it, then grind it in a food processor. It's not quite a powder, but is very similar to ground nuts. It's actually a rather good dish, and is visually impressive.

I wish I had a working digicam right now. I pecan-breaded a dozen trout today. You could have seen the process.
 
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