Add some crunch and texture to your fried fish and seafood
Creating a coating for delicate-textured foods such as fish and seafood before you fry it is a classic way of protecting it. This way you also get that appealing contrast of textures between the crisp, crunchy coating and the soft fish or seafood inside...
There are two basic ways to make coatings. One is by using a batter – as in that much-loved British classic fish and chips. Even simpler, though, is using a dry coating ingredient like breadcrumbs, as in my scampi recipe or Posh Plaice Fish Fingers.
To create successful coatings you need to remember a few simple things:
- Spread the coating ingredient out in a deep, even layer on a wide shallow surface such as a baking tray or large plate. You want lots of space for dredging your ingredients.
- When using a dry coating such as breadcrumbs, they will need something to stick to, so dip your fish or seafood in beaten egg first.
- As fish and seafood are so delicate, coat them by hand with a light touch, turning them over in the mixture.
- Coat evenly and thoroughly to create an all-over covering.
- Make sure your oil or cooking fat has reached the right temperature before you add in your coated fish or seafood, especially when deep-frying.
- Remember, if not hot enough, the results will be disappointingly soggy.
Coating ingredients
- Breadcrumbs, fresh or dried, are a classic choice and easily made at home by grating a crusty piece of bread on a fine grater.
- Fine matzo meal, available in supermarkets, adds texture.
- Fine cornmeal or polenta gives a crunchy finish.
- Panko, flaky Japanese breadcrumbs, create a light, crisp coating.
A nice touch which I like doing is to add flavour to the coating by mixing in Knorr Stock Granules and some very – and I do mean very – finely chopped herbs.
