Breadcrumbs can be used in a variety of ways to enhance a meal so be sure to try these recipes for three different kinds today!

Flavored Breadcrumbs

Compliments of Market District Chef Benjamin D’Amico

Each Flavor Makes: 2 ½ cups
Prep Time: 2 min.

Wasabi-Ginger

2 cups Panko Breadcrumbs
2 tbsp Ginger, ground
2 tbsp Wasabi, prepared
1 each Lime, Zested
1 tbsp Black Sesame Seeds
1 tbsp White Sesame Seeds
1 tsp Kosher Salt
1 tbsp Fresh Cracked Black Pepper

Lemon-Romano

2 Cups Panko Breadcrumbs
3 tbsp Romano Cheese, grated
1 each Lemon, Zested
2 tbsp Dried Parsley
1 tsp Kosher Salt
1 tbsp Fresh Cracked Black Pepper

Rhode Island Style

2 Cups Panko Breadcrumbs
1 each Lemon, Zested
2 tbsp Prepared Horseradish
1 tbsp Chives, dried
2 tbsp Old Bay Seasoning
½ tbsp Onion, dried, minced
1 tbsp Fresh Cracked Black Pepper

Directions:

Mix together all of the ingredients, store refrigerated in an air tight container. Each mix contains enough coating for 2-3 lbs of white fish (Works best with: Cod, Grouper, Tilapia, Mahi-Mahi, Flounder).

Crusted Baked Fish:

Preheat oven to 450F. Place fish into a small oven safe dish. Drizzle fish with a touch of olive oil. Then top the fish with several spoonfuls of flavored breadcrumbs. Top each piece of fish with a few dabs of butter & bake for 7-8 minutes until top is golden brown.

Shallow Fried Fish:

Preheat a cast iron pan or large skillet over medium high heat. Add about ¾ cup of oil to the pan. Take the fish & fist place it in some flour (shake off any excess), then place the fish in an egg wash, then place fish into the seasoned breadcrumbs & press fish into the breadcrumbs so it is evenly coated. Place fish in the hot oil (350F is best) for 3-4 minutes on each side. If the fish browns to quickly turn down the heat so the breading will not burn & the fish will cook evenly.