On Jan 2, 1:18*pm, "James Silverton" >
wrote:
> *ChattyCathy *wrote *on Fri, 02 Jan 2009 21:01:23 +0200:
>
> > We decided to make deep fried pork in batter and DH suggested
> > we go the beer batter route for a change. Turns out it's very
> > good with pork too. The whole family agreed it was 'lekker'
> > (yummy). I feel like we've been 'missing out' - but not
> > anymore, will try it again soon. <g>
> > Anybody else got a "Why the heck did I wait so long to try
> > something" story?
>
> The Japanese use an egg/Panko coating for Tonkatsu (deep fried pork
> cutlet). It's pretty good and usually served, sliced, *on thinly sliced
> cabbage with Tonkatsu sauce (spiced fruity ketchup). Some Japanese even
> use English mustard with it.
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

I use panko crumbs for oven-baked cod fillets - perfect for that
purpose. I rub olive oil all over the fillet and then mix panko,
lemon zest, a few parsley flakes and some garlic powder together, and
dredge the fillets in that - bake at 350 F. until done - about 15-25
minutes, depending on thickness of the fish.

N.