BOUND BREAD CRUMB OR CRACKER COATING
Pat the food dry. Whisk together in a shallow bowl:
- 1 cup all-purpose flour
- 1 ¼ cups water
Mix in a second shallow bowl:
- 1 ½ cups Seasoned Crumbs
Dip each piece of food to be fried in the thin batter, then place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).
Pat the food dry. Have ready a shallow bowl of:
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Combine in a second shallow bowl:
- 1 large egg, slightly beaten
- 1 tablespoon water or milk
Stir together. Place in a third bowl:
- 1 ½ cups Seasoned Crumbs or other crumbs
Dredge each piece of food in the flour: Toss it lightly from one palm to the other, patting it gently all over, and shake off any excess flour, as shown. Then, slide the flour-coated food through the egg mixture, making sure the entire surface is coated; allow any excess moisture to drip off. Place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).