Technique Tuesday: Take a Dip
After 597,191 views this year (and counting!) on RachaelRayMag.com of our Parmesan-Crusted Tilapia recipe, we can take a hint: You like fish with a flavorful coating. Lucky for you, there are tons of tasty combos you can put together, and not just for fish (we used chicken below)! Here's the how-to:
Step 1: Dunk your fillets, cutlets, shrimp, etc. in your dipper of choice and shake off the excess -- too much and the crust will get soggy.
Step 2: Coat with your dredger. There's just one rule: Match thin dippers (oil, milk) with fine dredgers (flour, grated cheese) and pair thick dippers (yogurt, mayo) with coarse dredgers (nuts, crushed chips).
Dippers from thinnest to thickest:
Water
Oil
Milk
Buttermilk
Egg whites
Beaten Egg
Teriyaki Sauce
Maple Syrup
Mustard
Barbecue Sace
Honey
Yogurt
Mayonnaise
Dredgers from finest to coarsest:
Flour
Cornmeal
Breadcrumbs
Cooked quinoa
Grated hard cheese
Shredded coconut
Crushed cornflakes
Crushed potato chips
Crushed tortilla chips
Crushed saltines
Chopped nuts
Crushed spices
Now, some recipes to get your started:
Pretzel-Crusted Chicken Fingers
Rice Cracker-Crusted Tuna with Apple Slaw
