Chart of Coatings for French-Fried Foods: No. 2

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ½ cup flour
  • 1 egg white
  • Fine bread crumbs


Dip food to be fried in flour to absorb moisture. Whip egg white with a table fork to make foamy. Dip floured foods in froth, then roll in crumbs. Whip egg white back to a froth between dippings. Fry crumb-coated foods.