Panko Bread Crumbs....

Now that we have a Trader Joe's in the area I have been able to finally find Panko bread crumbs. The one problem I have come across with using them is when I add spices to them the spices seem to settle out of the mix to the bottom of the bowl very fast. Has any else come across this problem? Any ideas?

Thanks,

Jeff

Put the spices in the undercoating ... standard NCKA style packo fried fish calls for a tempura undercoating.

-Allen

Never spice the Panko, the undercoating or even better the fish directly.

Watch the heat of your oil! 

Okay I know sounds obvious and I guess that is often what I do. So here is another question which actually prompted my original question. What do you use for undercoating when you have someone who doesn't eat eggs or milk or for that matter most flours?
My one day to be sister in law doesn't, so originally I switched to putting the spices in the bread crumbs which worked out fine, then we switched to the panko and it didn't work out so well. When I cook for just Sarah and I, I usually do put the spices in the undercoating but can't when the sister is over. I have made up a seasoning that is olive oil based for her but the panko or even bread crumbs won't stick to that although still very good cooked the same way but without breading. On the other hand my sister in law is checking out the pankos, maybe I'll luck out and she can't or won't eat those either and I can go back to cooking the way I like too.

Jeff

Jeff, when I make this I'm lazy & mix up a standard beer batter, without eggs. I think its a cup of flour and some baking powder, spices & enough beer to make it like waffle batter (I prefer it to a pancake batter thickness). I drop each piece of coated fish into a ziploc of panko just like Chuck's recipe. It has worked well for me!

Corn Starch and water

Panko does not work well without an undercoating.  Can she eat Tempura? That is the best.

Otherwise I would go with mickfish's suggestion or really just spice the fish directly. It is much better that way I think.

Panko does not work well without an undercoating.  Can she eat Tempura? That is the best.

Otherwise I would go with mickfish's suggestion or really just spice the fish directly. It is much better that way I think.

I would agree with Bill and Mickfish. My older sister always makes a small bowl of spice/seasoning to sprinkle on fried fish/chicke/frog legs...etc. It comes out awesome, you can taste the outside freshly sprinkled seasoning as well as the seasoning that has been rubbed on the meat.

Panko tastes great!

Don't mean to throw cold water on the fire - but did you know it is NOT very healthy - look at the ingrediants - "partially hydrogenated" blah blah blah. It still tastes great and you should make the decision for yourself to eat it or not but know it CLOGS your arteries - just thought I'd let you know!! Better to be in the know.

Kim
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Well on the sister in-law it turns out it is a self created diet she is doing. So I told her fine when your ready we will take you out and get you started ab diving then you can cook your ab anyway you want.

Kim - Yeah the are pretty bad but we only use them on ab so it is a limited intake anyway. And it has got to be much better than the old Ritz and butter recipe we used to use.

Thanks everyone for the input.

Jeff