Lastly, create a thick coating by dipping the protein in a coating of your choice. You can add a little milk or water to make it more of an egg wash, if you wish.ĥ) Create the crunch. To keep yourself from getting more coated than the food, keep a little bowl of water handy to rinse your fingers in between steps.Ĥ) Egg it up. It also helps the egg to adhere.ģ) Stay clean. This helps seal in moisture when cooking. You can also season your coating with herbs or spices.Ģ) Flour first. Then season everything, including the protein, beaten egg and flour with salt and pepper. Prepare the coating for dredging by creating an assembly line with everything in its own separate shallow dish.
However you can get fancy with coatings and make thicker coatings by dredging proteins in things like cornmeal, crushed crackers or ground nuts - such as our almond-crusted salmon.ġ) Setup and season everything. The most basic dredging ingredients include flour, egg and breadcrumbs. The benefits of dredging include keeping lean cuts tender, preserving moisture during cooking, adding flavor and preventing the proteins from sticking to the pan. If you want to give your food that crispy, delicious coating you often find in restaurant meals, you’ll need to how to dredge.Īlso referred to as breading, dredging is the process of dipping cuts of poultry, fish and meat in a series of flour, egg and a coating of breadcrumbs or other toppings.
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