17 May 2015

Panko-fried seafood morsels

The last time we went to Tours we found bags of Japanese "panko" breadcrumbs at the Asian supermarket. On Friday we made fried fish and shrimp, with French-fried potatoes. The fried food was comforting on a chilly spring day.


Pat dry the fish fillets and shrimp with a clean towel or paper toweling. Dust them with flour, and shake off any excess. Beat an egg with a tablespoon of cold water and dip each piece of floured seafood into it. Then dredge the pieces in panko (or other breadcrumbs). Let them dry on a rack for five minutes before frying them in vegetable oil at 350ºF / 180ºC until golden brown and just cooked through. It doesn't take long.


We cooked filets de merlan (Atlantic whiting fillets) along with shrimp — prawns, if you prefer — imported from India and labeled queues de crevettes crues. Both were good. When you don't eat much fried seafood (unlike in the States, where it is ubiquitous), it's a treat once in a while.

6 comments:

  1. It does look delicious...I'm curious about what seasoning you use with the panko.

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    Replies
    1. I didn't use any seasoning. We just salted and peppered everything after it was cooked. And I made a batch of tartar sauce, with yogurt, mayonnaise, pickles, garlic, onion, capers, and herbs, to have with the seafood.

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  2. Panko crumbs are a supermarket staple here in the states. They crisp up
    wonderfully when used as a topping on creamy dishes baked in the oven
    like, say, turkey tetrazzini or your ham/asparagus dish. They just need to
    be moistened in some melted butter first. Clever folks, those Japanese.

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  3. Oh, that looks sooooooo good. It really makes me think of going to the New England shore towns for fried fish.

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  4. Yum. I never deep fry anything. Do you have a deep fryer? Sue

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    Replies
    1. Hi Sue, we do have a fryer, but we only use it for potatoes. We fry fish in a sauce pan on top of the stove.

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