Justin's Junior Chef Bloggette - Breading Fish or Chicken

Today for my birthday we made Cornmeal-Crusted Pickerel.  I learned how to bread fish. This works with chicken too.  I learned that you keep one hand for dry ingredients and the other hand for wet ingredients.  This is important to make sure your hands don't get all sticky and goopy from the flour and eggs.

Directions:

Place your wet and dry ingredients in separate pans or bowls.  You will need 3 bowls or pans; one each for flour, egg and coating.  That is the order which you will dip your fish or chicken.

Step 1:

Your flour is in your first glass pan or bowl.  Be sure to season well with salt and pepper.

Drop your fish or chicken into the flour using your left hand and flip to coat.  This is your dry hand. This means your right hand is your wet hand.






Step 2: 

Your egg-milk mixture is in your second bowl or pan.

Using your left or dry hand, pick out the fish or chicken from the flour and drop into the egg mixture.  Switch hands.

Using your right hand flip the fish or chicken around to make sure it is covered in egg-mixture.


Step 3:

Your coating mixture in your third pan or bowl.

Using your wet (or right) hand, pick up fish and drop it in the dry coating.

Using your dry (or left) hand, sprinkle and pat the coating onto the fish to make sure it is completely covered.

Then you are ready to pan fry your fish or chicken!