Rye Crumb

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 50 g ( oz) potato starch
  • 25 g (1 oz) modified wheat starch*
  • 10 g ( oz) dried rye breadcrumbs (see Note)
  • 0.8 g finely ground white pepper


This is best made the day before to allow the ingredients to settle as the excess air contained within the fresh mixture affects the texture of the coating when fried.

Combine all of the ingredients, mix well and store in an airtight container until needed.