The breading technique is one of the most basic and easy methods, even if cooking isn’t your thing. It involves coating a piece of food with a mixture and then frying it. Typically, it’s a crumb coating of flour and egg (in that order), although it’s also common to use breadcrumbs, what we would call a crumb coating, as with croquettes or cutlets (which would be the reverse: first the egg and then the breadcrumbs). You can even combine all three: flour, egg and breadcrumbs (forget about commutativity—the order of the ingredients does indeed affect the result).
If you enjoy Japanese cooking, you may also be familiar with panko. Under this exotic name lies breadcrumbs made from crustless bread that flakes rather than pulverise. This is why the pieces produced are larger and, therefore, will provide a crisper texture when fried, as long as the oil is hot but not smoking.
The secret ingredient for crispy batters
Around 2002, Ferran Adrià filmed some episodes with recipes and tips for what was initially going to be a television programme. However, for various reasons it never came to fruition, and two years later it ended up becoming a DVD collection titled Ferran Adrià’s Easy Kitchen, with which the chef aimed to bring the most useful culinary techniques and tips for everyday life to the general public, such as the keys to achieving a much crispier breadcrumb coating than usual—a trick he revealed from a fish recipe (it would be delicious with red mullet or langoustines).
What is the secret to making it work? Replacing breadcrumbs with nachos, as simple as that. The first thing you’ll need to do is crush them and stir them two or three times during the process to ensure you obtain a homogeneous result. At first glance you’ll notice that the texture is different, as well as that distinctive flavour that will further enrich your dish.
Now for the crux of the matter: do you have to use bagged nachos? Not at all. Here’s a homemade nachos recipe so you can make them whenever you want.
Other ideas for replacing breadcrumbs
There are plenty of reasons you might want to substitute breadcrumbs in your coatings. Perhaps you’re following a gluten-free diet, perhaps you’re after a bit of experimentation, or you’ve simply run out of breadcrumbs. In any case, here are some ideas that can work (some with gluten, some without).
- Rolled oats. They’re ideal for burgers and croquettes. You can use fine oats or blitz them yourself at home until you reach your preferred texture.
- Ground almonds. In addition to coatings, you can incorporate them into doughs as they bind very well. For extra flavour, add Italian herbs, onion and garlic powder.
- Crackers. If you’re brave enough to bake protein biscuits at home and have some left over, you can use them for your coatings. Give it a try.
- Breakfast cereals. A good substitute as long as they contain no added sugar. Ideally plain cornflakes or buckwheat cereals.
- Desiccated coconut. If you’re into Asian flavours, desiccated coconut has a texture similar to breadcrumbs and works beautifully.
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