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Uses for Panko and other battering questions [moved from Ontario]

kerwintoronto Aug 16, 2006 04:24 AM

I think purchasing has been well covered.

I've done the veggies, pork chops, chicken, fish, seafood. It all worked well except for the pork chops...I used a cut too thick...almost 1 inch thick and had to over cook the crust to get a nice inside. Probably a schnitzel thickness would work better.

Salmon, halibut and monkfish. Monkfish was ok but I prefer other methods for monkfish. Salmon and halibut worked out well.

Scallops if you go with sea scallops I'd cut in half so they are two thinner scallop pieces but still circles. Helped with the cooking time. Shrimps worked butteflied or not. Butterflied gave a little more surface area for panko and result crunch.

For the harder/denser vegetables I prefer parboiling them first in seasoned water...sugared and/or salted. Potatoes, sweet potatoes, yams and carrots all worked. The alternative we tried was very thin slices but I like a little substance to the bite.

Good cooking,

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  1. The Chowhound Team RE: kerwintoronto Aug 17, 2006 12:55 PM

    This post was moved from the Ontario board ( http://www.chowhound.com/topics/show/... ), where the original questions asked were:

    Can I use panko on just about anything? I'm thinking veggies, pork chops, calamari, chicken, fish...? Anything I should avoid?

    While we're on the topic of frying stuff, what do you put in your perfect batter to season?

    1. s
      s1729543 RE: kerwintoronto Aug 17, 2006 03:43 PM

      I used panko to crust camembert cheese, served it with a charred tomato sauce...i was jonesing for those 'deep-fried mozzarella sticks' they have at kelsey's et al.

      1. c
        cheryl_h RE: kerwintoronto Aug 17, 2006 03:53 PM

        I've used panko as a coating for slices of chevre, fried until just crisp and used to top a salad.

        1. LoDega RE: kerwintoronto Aug 17, 2006 07:24 PM

          Great as a topping on mac & cheese as well.

          Or for tempura onion rings.

          2 Replies
          1. re: LoDega
            jennjen18 RE: LoDega Aug 18, 2006 04:30 AM

            So how exactly do you do ur mac & cheese then? Can u take me through it step by step? With the panko as well?

            1. re: jennjen18
              LoDega RE: jennjen18 Aug 18, 2006 07:18 PM

              Don't have a specific recipe, but I love this book
              http://www.slashfood.com/2006/08/12/m...

              Just use panko wherever you'd use breadcrumbs.

          2. mochi mochi RE: kerwintoronto Aug 18, 2006 04:05 AM

            I like panko covered deep fried tofu.

            1. Kitchen Queen RE: kerwintoronto Aug 18, 2006 04:24 AM

              I've used panko for fresh tilapia and catfish. Saute in a little garlic oil and top w/reduced balsalmic vinegar and dried cranberries. YUM! :) KQ

              1. t
                theSauce RE: kerwintoronto Aug 18, 2006 04:28 AM

                Fried ice cream using panko crumbs.

                1. m
                  melly RE: kerwintoronto Aug 18, 2006 05:10 AM

                  I use a mixture of panko and sweet rice flour for fish and chicken...I add some lemon pepper and paprika to the mix as well.

                  1. c
                    Calamityville RE: kerwintoronto Aug 18, 2006 05:27 AM

                    Oysters rolled in seasoned flour, dipped in egg, rolled in panko panfried. A bit of lemon and a glass of Chablis.......life is good!

                    1. mrsmegawatt RE: kerwintoronto Aug 19, 2006 05:19 AM

                      Marinate thinly sliced flank steak in teriyaki sauce. Dredge in Panko and flash fry. It's crispy and juicy. Really good!

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