Most of us have a weakness for fried foods. The flavors imparted by a little bit of grease and fatty oils make our mouths water and our stomach gurgle. Unfortunately, the heavy-belly after-effects and long-term health problems frown upon fried foods in any form. Still, it is reasonably fair to say that most of us will continue to enjoy some form of fried food, but hopefully something leaning toward the healthier side of the plate, such as fried fish, chicken or shrimp.
Obviously, the very fact that the food has been fried defeats the purpose of consuming anything that may contain healthy nutrients, but realistically, we are going to eat it, and we are going to enjoy it, and we are going to feel guilty about it afterwards, perhaps. But hey, it tastes good! Really good!
Still, if you are going to subject your body to suffering the effects of such tasty, forbidden treats, you might as well increase your overall enjoyment of it.
We are all familiar with traditional Western bread crumbs. Used extensively for everything from fried foods to casseroles, stuffing poultry and adding mass and flavor to ground meat, they are a staple in nearly every kitchen and restaurant, and have served us well these many years. But a challenger has slowly risen and is steadily finding its way onto our shelves, claiming not just flavorful, crispier superiority, but some argue it is also healthier.
Coarse and jagged-edged, the Japanese panko bread crumbs succeed at coating your food in a delicate yet sturdy crispy sheath. They are typically made from the soft, tender centers of bread, rather than from the crust, resulting in a more harmonious, crunchy texture when fried. The beautiful brown luster assumed by panko bread crumbs after frying lends your food the appearance of culinary stardom.
Lighter than traditional bread crumbs, they maintain essential crispiness longer, and contain considerably less salt and calories. Absorbing far less grease than Western bread crumbs, they are indeed a somewhat healthier alternative.
Managing to coat your food completely but less densely than traditional bread crumbs, they create a lighter coating, thus allowing the flavors of the food within to shine, and settles gently in the stomach. A light egg wash is usually suitable for applying the bread crumbs; whole eggs can be too heavy for such coarse crumbs and ruin the consistency and airy texture of the panko package.
Of course, panko can fill in wherever Western bread crumbs are called for, and consider as an alternative to frying, roasting up a rather crispy, delicious baked meal.
Just because a dish is considered classic doesn't mean it never can change. Take this recipe for Panko-Fried Fish. My grandmother, mother and myself used to make it with store-bought bread crumbs and haddock, but switched to flounder when haddock grew scarce. Now I enjoy making it with sole and Japanese bread crumbs.
PANKO-FRIED FISH
1 pound fish fillets
1 teaspoon each salt and freshly ground pepper
1/2 cup flour
2 eggs, beaten
1-1/2 cups panko or regular bread crumbs
3 tablespoons olive oil
Lemon wedges, tartar sauce, optional
Season fish with salt and pepper. Place flour, beaten eggs and bread crumbs in separate shallow containers. Heat oil in a large skillet over medium-high heat.
Dip each fillet in the following order: flour, beaten eggs and bread crumbs. Add fillets to skillet. Do not overcrowd. Cook, turning once, until fillets are cooked through and golden brown, about 4 to 5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce, if desired.
Makes 4 servings
SUGGESTED MENU - Mashed potatoes, succotash and chocolate cake for dessert.