This past Friday I decided to make a quick meal of fried perch and mashed sweet potatoes and snow peas.

I seasoned my fish with Tony Chachere's Creole Seasoning (a great reccomendation from my budding Gourmet Don - DJ Roc) and flour.  While I was frying my fish I thought, how can I make fried fish a "gourmet' food.  Two things came to mind 1) Fry it with Japanese panko crumbs* instead of traditional flour 2) Presentation

I took some panko bread crumbs and added seasoning and fried the fish. The results were an airy crunchy crust.

The taste could have been better, the crust tasted like the oil I fried it in.  My recommendation would be to oven fry the fish (1, its healthier 2. no oily taste). I then placed some sweet potatoes in the middle of the plate and neatly put the fish on top like they do in the restaurant.  Viola, gourmet fried fish - now thats Gourmet Diva!


* What is Panko? Panko is a crumbs made of tiny flakes of bread ground from traditional yeast - risen dough. The crumbs are not seasoned.  Two common brands of panko are the Sushi Chef and Kikkioman brands.  Its retails for about three dollars a box. Other ways to use panko is to put it on
top your favorite mac and cheese recipe or try the following recipe below.  


Crispy Chicken Drumsticks (courtesty of Susan Ware)
Vegetable oil (for brushing)

1/4 cup Djion mustard
1/4 cup honey
1 cup panko bread crumbs
8 medium chicken drumsticks

1. Set the oven at 425 degrees Brush a rimmed baking sheet with oil
2. In a bowl, combine the mustard and honey.
3. Spread the panko in a shallow bowl. Dip each drumstick into the mustard mixture to coat it completely. Then dredge them in the panko, turning all around.
4. Arrange the coated drumsticks on the baking sheet and bake for 35 minutes turning several times, or until the chicken is cooked through and lightly golden.