Quote:
Originally Posted by Harry Klauber
Haven't tried the Italian flavored yet - will do. Thanks. Harry
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Report on the Italian seasoned Panko.
Haven't had a chance to try the shaved coconut or Macadamia nut blended with Panko yet: but I did have a chance to try the Italian seasoned panko, fried style, last weekend.
Personally, I did not care for the Italian seasoned panko for fried snapper because it was too much seasoning for the delicate flavor of snapper.
(Actually, I will only use italian seasoned bread crumbs for stuffed artichokes and chicken/pork cutlets, so it is not because of a dislike for seasoned crumbs, simply too much seasoning for a delicate flavored fish.)
Now, we did cook up (deep fried in vegetable oil) some fresh Yelloweye snapper last night with plain Panko crumbs, starting first with flour, then egg, then panko. Yeah Mon, that style is off the hook!
Add a side condiment of freshly diced onions marinated in some lime juice with a dollop of mayo to make a simple tartar sauce. It simply works well together.
But Macadamia and grated coconut still sounds very intriguing: I just haven't had a chance to try it yet. Maybe sometime soon.
Time to refresh the pantry, and also get stocked up for some Tuna Poke.
It's starting to sound a bit like tuna time, etc.
