I am going to use panko crumbs on shrimp.Will letting them set up in the fridge for a few hours like you would bread crumbs ruin the texture of the panko?
Darnoc, Don't know about shrimp, but I used the panko crumbs on chicken yesterday. They "sat" for about half hour and never got soggy. BTW ... I made the crunchiest cutlets I'd ever made. I usually "bread" them but tried panko for a change. From now on I'll use only the panko (or a panko/bread mix) on my cutlets. Curious ... I fried these in olive oil on the kitchen stove. You cooking these on the egg? If so, fried or what?Later, Peter
Darnoc,I don't hold them in the fridge. I brine my shrimp for about 10 minutes then rinse, roll in seasoned flour, dip in egg wash and a light coating of panko, not pressing it in. I try to fry within 10 minutes or less. I do fry in small batches. Usually they take around 4 minutes total cook time. Some fried oysters will sure go good with the shrimp.~thirdeye~
thirdeye, You are good man.Thanks for the fast response.I am glad you are aware of the brine procedure for shrimp to keep them moist.Most folks never have heard of that.I was going to add a little shot of Raging River Run to the panko but what you say has merit.Put the R/R in the flour then proceed.Thanks again for the info.Owe you a cold one.I am going to cook about twenty 14 count shrimp.I am thinking about one teaspoon of R/R in the flour.Seem about right?
Darnoc,I guess that depends on the amount of flour you start with and if you want a in-your-face flavor or a back flavor....I tend to use plenty of flour to avoid any chances of it clumping up from moisture. I season the flour to taste with black pepper or a pepper blend and sometimes a rub or a Cajun seasoning. It takes quite a bit to get a flavor footprint from it. For the best control, you can sprinkle a seasoning like RR directly on the shrimp, (I think I might grind it finer in my mortar) then in to the peppered flour and so on. I'm sure you are on to this, but I'll mention it anyways....shrimp finish cooking after being removed from the fryer, so pull a tad early.~thirdeye~
thirdeye, Yes Master.Mortar and pestle makes good sense.The turbinado sugar in the rub is a bit coarse and it makes sense to mash it down a bit.Right on about not having a tough product from cooking it to long.For me it would be a good dash of R/R,but the wife does not like heat so for her just a pinch will do.Don't you love it when one partner likes heat and the other one does not unless you sneak it in on her? Looks like I will have to make ten with heat and ten with a pinch.Oh well anything to keep them happy.
omba, Never fry in the Egg.There are many things that you can bake in the Egg using crumbs of any kind.Most of them that I have done are on a raised grid and cook as per the recipe that you would do in your oven.
QBabe, This is for one pound of shrimp.1/4 cup kosher salt 1/4 cup sugar 1 cup waterLet it all dissolve and pour over shrimp in a plastic bag for twenty minutes.Drain and rinse.Then proceed to whatever way you want to cook them.Thirdeye says ten minutes but I do not know what he uses in his brine mixture.
Darnoc,My brine is a bit weaker than yours.1 Quart of water 3 tablespoons of sea salt (or kosher) 2 tablespoon of sugarSalt & sugar dissolved in a pint of hot water, pint of iced water added to chill it back down. In a zipper bag in the refrigerator, brine for 10 minutes, rinse and rest for 10 minutes. Cook as usual.~thirdeye~
~thirdeye~