You can use Panko breadcrumbs in any recipe that calls for breadcrumbs. The only difference is that Panko breadcrumbs are made for the heart of the bread and not the crust.
ALMOND AND PARMESAN BREAD CRUMBS
YIELD 1 1/2 CUPS
1/2 cup sliced almonds, coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup Panko breadcrumbs
2 tablespoons Italian parsley, about 5 sprigs, minced
1/2 teaspoon Kosher or sea salt
1/4 teaspoon freshly ground black pepper
Combine all the bread crumb ingredients well in a shallow bowl. Set aside.
Use half the amount when starting to coat the fish and add more as needed. Any leftover may be stored in the refrigerator for up to 5 days, in a covered container or zipper bag. Discard any crumbs that may be left in the dish after dipping the fish.
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