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

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

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.