Uses for Panko and other battering questions [moved from Ontario]
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.
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?
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.
I've used panko as a coating for slices of chevre, fried until just crisp and used to top a salad.