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February 24, 2005
Panko
Panko are a Japanese bread crumb. These little guys are truly amazing compared to our American -store-bought varieties. For one - the are completely white - they aren't toasted. Two, they are flat and long, rather than "crumby" like toaster leavings, and finally, three, they aren't seasoned in any way.
The results of using the Panko are pretty amazing. When used ion frying, they do not get soggy in any way. They produce a beautiful golden crust. When used as filler in food like sausages, meat loaf or meat balls, they become texture-less, but retain much of the flavor, becoming little absorbent pillows.
You can find Panko at Asian grocers. (Beware - some Panko - especially American produced contains Partially Hydrogenated Oils. Don't settle for that. Get the Real Japanese, Hydrogenated free Panko.)
We use the Panko is two very similar and basic recipes.
Fried Mahi-Mahi Sandwiches
1/2 lb Mahi- Mahi Fillets
Panko
Salt
Black Pepper
Cayanne Pepper
Vegetable Oil
Purple Cabbage
Wasabi Mayonnaise (home made or store bought)
Bakery Fresh Buns
Mix Panko, salt, and peppers. All quantities are to taste. Dredge fillets in mixture, pushing mixture into flesh. Heat oil in cast iron pan, fry fillets until brown, flip about 3 minutes per side.
Thinly slice cabbage, mix with rice wine vinegar and mayonnaise. Layer "cole slaw" on buns, and top wiith fried fillets.
Tasty.
See second Panko recipe here.
Posted by tdotjay at February 24, 2005 07:42 PM
