Karen AKA Kajikit wrote:
> On Fri, 5 Oct 2007 11:12:10 -0500, "jmcquown" >
> wrote:
>
>> I usually just pan-sear the scallops in olive oil, unadulterated
>> except for a little pepper. But he had some panko breadcrumbs a
>> friend had given him. So I pressed (as opposed to dredged) the
>> scallops onto the panko to very lightly coat top and bottom.
>> Proceeded as usual, olive oil, fairly high heat to get a nice brown
>> crust on each side, then turned down the heat to cook them through
>> until just opaque. Sorry folks, but I don't see what all the fuss
>> over panko is about.
>
> Next time you want to make oven-baked chicken fingers

Can't think of the last time I made chicken fingers. But then, I don't
really like chicken

>>or fish fillets,

Tomorrow, cod fillets. No panko, sorry! Just baked cod with a little milk
in the pan to keep the fish moist; dried dill weed, sea salt, pepper and a
dash of lemon.

> dredge one in regular breadcrumbs and one in panko, and then
> compare... you'll really see the difference that way! Panko makes a
> beautiful light crispy oven crust...

I suppose it depends on if you want a crust. The only time I really want a
crust is on fried chicken, and I don't fry chicken. If I want crispy fish I
want *battered* deep fried fish. And I don't deep fry, either. So...
panko? Nope.

I only dredge fish fillets in any sort of coating about 25% of the time.
Normally I just bake them as outlined above. If I do want some sort of a
crispy coating I do like Zatarain's "fish fry" coating. It's fine cornflour
with just enough spice to give it a little kick without being hot. I don't
care for "bready" things. Panko definitely isn't something I'd spend $ on
now that I've tried it.

The scallops were tasty but would have been just as good sans panko.
Overall the meal was a success!

Jill