Breading - chicken fillets - help

SallyUK

Hi Folks

I wonder if anyone has got any good tips for coating things in flour, egg and breadcrumbs.

I tried to make some Thai fish cakes the other week and by the time I got a ball of mixture and dipped it in the flour, then the egg, into the breadcrumbs it was just a mess and really lumpy! What a mess I made.

It seem to be when I take it from the flour and put it into the egg, that it goes all yeughy - has anyone got any tips please on how to do this as easily as they seem to do it on TV?

Thanks

Sal
x

taplady

I'm an expert at this!:D two bowls - beaten egg in one, breadcrumbs in the other.

Wear some of those disposable gloves for the mucky bits.

Dust your fishcakes in flour as you shape them.

wash your hands then put some gloves on.

use one hand to dip them in the egg then drop them in the crumbs(dont touch then crumbs with your eggy hand)

Use the other hand to coat them in the crumbs the pop them onto a tray.
The secret is to keep both hands entirely separate , one for egg and one for crumbs.

Hope I've explained it so you know what I mean.
I used to work in a bakery and had to so 50 scotch eggs at a time:eek:

good luck!

meritaten

once you have shaped your fish cakes, and before flouring etc - pop them in the fridge for half hour to firm up! this really makes a difference!

freyasmum

Not sure how delicate your fishcakes are, but I use tongs for crumbing chicken breasts

Moorhen

If your fish cakes are not too delicate you can put the crumbs in a plastic bag, drop the eggy fish cakes into the bag and give it a gentle shake, then as Taplady says use a clean (non eggy) hand to get them out again.
HTH

spike7451

I was watching a programme yesterday where they used crushed cornflakes to coat chicken..Looked yummy too!!

SallyUK

Hi Folks

Thanks so much for all the replies, that's great!

Taplady, this sounds like a fab idea, I'll give this a go tonight and let you know how I get on!

Much appreciated.

Sal
x

taplady wrote: »

I'm an expert at this!:D two bowls - beaten egg in one, breadcrumbs in the other.

Wear some of those disposable gloves for the mucky bits.

Dust your fishcakes in flour as you shape them.

wash your hands then put some gloves on.

use one hand to dip them in the egg then drop them in the crumbs(dont touch then crumbs with your eggy hand)

Use the other hand to coat them in the crumbs the pop them onto a tray.
The secret is to keep both hands entirely separate , one for egg and one for crumbs.

Hope I've explained it so you know what I mean.
I used to work in a bakery and had to so 50 scotch eggs at a time:eek:

good luck!

gin

I use Matzo Meal instead of breadcrumbs, and the seperate-hand method.

SallyUK

Hi Folks

Just to let you know this worked a treat!

I've got them in the fridge now = all breadcrumbed and ready to fry off.

Thanks again to Taplady for the tip!

Sal
x

zippychick

Really glad they worked out! I will try your method Taplady!

we have an older thread on breading chicken so ill merge this with it later on

Zip