Your making Tuna Cake a'la Bachelor.
this post was submitted on 15 Oct 2024
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Breading.
The “usual” process- with chicken- goes something like:
- Marinate in buttermilk, salt and pepper (optional)
- dredge in flour, let it sit until it’s a dry gluey surface
- dip in egg
- dredge in flour/batter/breadcrumbs/panko
- Fry
Usually for chicken tenderloins and kids we just do a dredge in flour with salt, pepper and some chopped herbs (chives, parsley, basil) no marinade.
Gringo bacalaitos?
Dunno but I'd eat it. Bit of soy sauce and furikake, and maybe some vinegar/lemon.
What kinda soy though.
Nothing fancy. Kikkoman light soy solves most problems.
Sounds like just a weird way to bread something 🤷♂️ normally you'd take something like a cutlet, dip it in an egg mixture, then dip that in some sort of breading (flour, crumbs, etc.).
You've combined it all into a single step, which is probably fine, overall? I'd guess it gets a little less crispy due to total submersion (and wait time) of the breading
Not really. It's still crunch on outside and soft on the inside.
Well you'd have to try it the normal way and see the difference!