Breadcrumbs coming out soggy

[bmorecupcake]

I just mafe fresh breadcrumbs for the first time in the food processor with a hard day old baguette. I fried two batches of fish, one with the store-bought breadcrumbs, and one with the fresh breadcrumbs. The fresh ones soaked up a lot of oil and didn't get crispy like the store ones. What could I be doing wrong?

Also, is it safe on the food processor blade to be chopping up hard bread?

[Dmnkly]

I'm not sure that you're doing anything wrong, per se, but if you aren't getting the crunch you're looking for, you might consider toasting the crumbs in a little butter or oil over medium heat until golden brown before you use tham.

[afoodyear]

Wouldn't frying the crumbs instead of toasting them interfere with the breading of the fish and cause them to retain even more oil/moisture? I've never tried that before! hmm...

[Dmnkly]

Oh, good point... I misread the original post.

[afoodyear]

The bread was probably too dry to pleasantly eat, but not quite dry enough for your bread crumb application. If there is still moisture in the bread, it will end up soggy instead of crispy. Dry out the remaining loaf in a 350 degree oven for 15 minutes or so first or else leave it out for another day or so, that should do the trick!

[4Snisl]

Just how crusty was your baguette? :)

I don't think you did anything wrong. The fresh ones have a lot more moisture, I imagine, so they aren't going to crisp up the same way as the more dehydrated store-bought ones. Usually, I find fresh breadcrumbs are better applied to baked dishes where there's a long period of time to crisp them and form a crunchy crust- like topping baked pastas, gratins, baked chicken or fish dishes, etc. No having fried anything with fresh breadcrumbs, I'm not speaking from experience, only speculation. Someone else may be able to advise more wisely.

Oh, and I don't know what food processor you have, but I make breadcrumbs in it all the time with day-old bread.....