FogDog Premium Panko Breadcrumbs - Gluten Free

FogDog Premium Panko Breadcrumbs - Gluten Free


Introducing Fogdog’s Premium Panko Breadcrumbs, here to make all of your breadcrumb dreams come true! Proudly made in New Zealand, our authentic Japanese-style panko is made using an electrode bake process which produces a beautifully elongated and delicate crumb that fair wallops traditional breadcrumbs.
Perfect for fish, prawns, squid rings, or any other seafood that takes your fancy, our Premium Panko Breadcrumbs are also great for chicken or beef schnitzel, patties, or as a delicious topping for pasta, soups, or salad.
Our light and crunchy panko breadcrumbs will have you hooked. Trust us.


FogDog Premium Panko Breadcrumbs - Gluten Free Spec's:

• Manufacturer: Fogdog
• Flavour: Panko Breadcrumbs
• 1 Packet serves: 6-8 people 

COOKING DIRECTIONS
On a plate, make a bed of panko breadcrumbs.
Flour your chosen seafood or protein and then dip into a bowl of beaten egg.
Evenly coat seafood or protein in the panko breadcrumbs on both sides.
Heat a small amount of oil combined with a bit of butter. When hot, cook crumbed fillets until crispy and golden brown on either side. Beauty!
COOKING TIPS
To avoid wastage, make an approx 5mm bed of Panko to lay your fillet in. Use Panko from the packet to sprinkle on the topside. Ensure well coated, evenly on each side.
Ensure the frying pan is hot be before adding the crumbed fillet. A couple of minutes each side is all that is required and flip once.

COOKING TIPS!

Cut fish into pieces:
They cook better, are easier to manage and kids love them.

Rice Bran oil:
Because you can crank the heat up without burning the house down!

Oil Temperature:
It needs to be hot! Test by dropping some batter in... Don’t overload the pan as this will lower the pan temperature and effect the result. If cooking with low temperature oils like olive or canola, take care!

Don’t over cook:
It doesn't take long - when it is golden brown on both sides it’s done! Watch the first batch when the oil is at its hottest.

Cast iron fry pads:
The batter has a habit of sticking! The ideal fry pan is a non-stick one. But if you have the heavy duty clunker, make sure you get things really hot. Add a little more oil than 5ml and don’t over load the pan. Move the battered fish around slightly when you first place it in the pan to get the oil under it.

To keep it crispy:
Use an oven rack, not paper towels and keep warm in the oven warming draw.

QUESTIONS AND ANSWERS:
Q. How big should the fish pieces be?
A. Cut them into bite size bits. Hey it goes further and looks great on a plate if you want to impress with presentation.

Q. Can I use water rather than beer?
A. What, are you mad!! Use beer, its healthier, gives a better flavor and the alcohol burns off so the kids won’t get tipsy. Under no circumstance should you even think about killing our product with water...

Q. Do I need to flour my seafood first?
A. No. Just pat it dry.

Q. Hey Fogdog which is the best fry pan to use?
A. Mate, use a non-stick pan. If you still live in the dark ages and use cast iron make sure you use plenty of oil so the batter doesn’t stick to the iron pan. Make sure the oil gets under the batter or you’ll have problems! Look a cheap nonstick will do the job equally as well as an expensive pan.

Q. What else can I use the batter for?
A. Just about anything, try seafood fritters, squid and scallops. Don’t forget Mussel’s as they are cheap as chips and great with Fogdog Cajun Batter. Give anything a go then drop us a line with your stories.

Q. Dog, Can I do it with Chicken?
A. You bet ya. Cut into thin pieces so it cooks. A mad mate of mine in Turangi does it with Pheasant!!

Q. Fogdog, what about mud fish?
A. Bubba, I presume you are talking about Trout? Go for it! Had great reports about Trout and Fogdog Lemon Pepper Batter.

Q. What sort of Oil is best?
A. We use Rice Bran. It has a high heat point, good health properties and is relatively tasteless. Safety is important, so if cooking on the boat Rice Bran can be cranked up without catching fire. My mate Kev reckons watch out for cooking scallops without a shirt on! They can spit!!

Q. Sir which is the best beer to use?
A. Firstly they won’t give me a knighthood for being Fogdog. I use Lion Red as it is a reliable drop and hasn’t got an overpowering taste. Any light beer is great! You can give anything a go! But watch the dark beers with the Cajun.

Q. How hot should the oil be?
A. Crank it up, but be sure not to overcook your seafood as it will continue to cook when taken out.

Q. Fogdog what is the best way to get it super crispy?
A. Use a whisk to fold and fluff batter. Have the pan HOT and turn only when it is crispy on the bottom. If at home we like to put cooked pieces on a rack and in the warming draw, but to be honest it’s normally scoffed down before the salad is on the plate!

KEYWORDS:
FogDog Premium Panko Breadcrumbs - Gluten Free, panko, Breadcrumbs, fogdog, beer batter, fish coating, crumbed fish, FD-PANKO,