Coating Foods with Flour, Egg & Breadcrumbs

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Published 1989

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Before being pan-fried or deep-fried, delicate foods such as fish fillets, veal escalopes, croquettes and soft vegetables should be protected by a coating of flour, egg, and crumbs such as dry white breadcrumbs, cracker crumbs or cornmeal, sometimes lightened with flour.

Preparation On one plate, mix ½ cup/60 g flour with ½ tsp salt, ¼ tsp pepper and other spices to taste. On a second plate, whisk 2 eggs with 1 tbsp oil or water and ½ tsp salt, using a fork.

Roll the food in the flour and seasoning, making sure it is thoroughly coated.
Dip the food in the egg, or brush it until it is coated. Drain off excess egg and transfer to the crumbs.
Turn the food in the crumbs until completely coated. Transfer to a plate or paper. If kept uncovered for 1-2 hours in the refrigerator, the coating dries and will be even crisper when fried.

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