Panko Crumbed Fish

Panko vs traditional.

Kia ora! Ever wondered why Panko works better for crumbing for frying then traditional crumbs? Ever noticed the difference?

Traditional breadcrumbs are made from stale bread that is oven cooked at low temperature to release moisture. Once dried they are crushed to preferred granule size then are ready to use. They are normally toast in colour (hues of golden to deep brown) and denser and harder than panko.

Panko breadcrumbs are made using an “ohmic” cooking process. Industrial manufacturers use uncooked dough then effectively electrocute the dough creating a brittle, consistent, flaky, white crumb. This crumb compared to traditional crumb when fried results in a lighter more crackle like crust, absorbs less oil which also prevents oil saturation minimising the soggy or heavy coating that can result when using traditional crumbs.

Panko was first invented around the 1930’s by the Imperial Japanese Army as they investigated ways to produce bread in a more cost effective and energy effective process. Not long after they built the first mighty Landcruiser.

So with all this mind traditional breadcrumbs are great for use as a binder in fishcakes or meatloaf (the meal not the artist) and used for breading.

Panko give you more crunch and less oil absorption when frying. For fried fish make a wet binder using egg and cornflour, make sure you have towel dried your fish then dredge your fish and fry.  Short n sweet this week as on a mission to Fiji tomorrow.

Kia nui te kai