Article: JAPANESE BREAD CRUMBS PACK A CRUNCH

There is an old Polish proverb that claims in order for fish to taste right, it must swim three times; in water, in butter, and in wine. Apparently, the orator did not try panko. Nothing beats a fillet of firm white fish, coated in butter and dredged in the delicate, very crisp Japanese bread crumbs.

Think of panko as the superior, five-star cousin to preseasoned, finely ground supermarket crumbs. Panko is not made of rice, as some think, but rather of tiny flakes of bread ground from traditional yeast-risen dough. The most commonly available panko is white, made from the crumb of the loaf. The crumbs are not

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