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