In article >,
says...
>
> On 8/5/2013 8:30 AM, sf wrote:
> > On Sun, 4 Aug 2013 17:39:45 -0700, gtr > wrote:
> >
> >> On 2013-08-04 21:56:24 +0000, sf said:
> >>
> >>>
> >>> I even saw a recipe for fish piccata the other day, but I don't
> >>> remember what kind of fish it was.
> >>
> >> Actually the first couple of piccata dishes I ever had in Italian
> >> restaurants were with fish.
> >
> > No kidding!?! That was the first time I'd ever put fish and piccata
> > together in the same sentence, but I'm interested enough in the
> > concept to try it sometime. Thanks.
> >
> > I found the recipe I saw, but won't follow it exactly because it calls
> > for bread crumbs (which I won't do to fish) and chicken stock (no
> > thank you with fish). Somebody else might be interested in seeing it
> > though, so here it is.
> > http://www.skinnytaste.com/2011/12/f...r-piccata.html
> >
> Thanks! I don't have a problem with breadcrumbs on fish. A light
> coating is fine. Dredged heavily in crumbs, not so much. I don't see
> any real evidence of sauce being spooned over the fish in the final
> pictures. It just looks like breaded fried fish topped with lots of
> chopped parsley, some capers and slices of lemon.
>
> I might try something similar with the cod fillets I bought.
>
> Jill

I use breadcrumbs but lately been using Panko instead. Maintains a
crunch when cooked. Last thing I made was Panko and Parmesian Zucchini
sticks.