Crumbed Anything - For Fillets, Chops or Potato Wedges
For Potato Wedges:
1 Tablespoon Bittersweet Blend (any blend, but mulling spices)
1/2 cup plain, dry bread crumbs
6 medium potatoes scrubbed and cut into equal size wedges (about 15cm thick)
1 tablespoon oil*
Preheat oven to 180. Mix Bittersweet Blend and bread crumbs in a shallow dish. Place potato wedges in a disposable plastic bag with the oil and toss to coat. Add the crumb mixture and toss to coat. Spread evenly on a baking sheet and bake at 180 about 25 minutes.
For Chops or Fillets:
Try to get chops and fillets of similar size so they cook evenly.
For 4 pieces...
1/2 cup mayonnaise or mustard*
1 1/2 tablespoons (divided) Bittersweet Blend (any Blend except Mulling spices)
31 tablespoon lemon juice or vinegar
3/4 cup dry breadcrumbs**
In a shallow dish mix 1/2 tablespoon Bittersweet Blend with mayonnaise or mustard and the lemon juice or vinegar. It should be the consistency of a creamy salad dressing. In another shallow dish mix the remaining Bittersweet Blend with the bread crumbs (and some salt to taste). Coat the pieces in the creamy mixture and then in the crumbs. Let stand at room temperature for about 10 minutes before pan frying or baking.
*Can use a beaten egg, but then omit the lemon juice or vinegar.
**Change the crumb mixture every time. Try crushed rice bubbles or cornies, finely chopped nuts (toasted or untoasted), add toasted sesame seeds, or Parmesan cheese. These can be added to the dry bread crumbs in any proportion.