Lotus Panko Breadcrumbs 230g

Panko is Japanese breadcrumb made from crustless bread, torn into large flat flakes rather than ground into crumbs. The flakes absorb less oil than ordinary breadcrumbs and give a coating that is lighter, noticeably crisper and that stays crisp for longer after frying.

Lotus is the panko we sell most of. The 230 gram bag is enough for six to eight portions of breaded chicken or fish. The method is the same either way: flour first, then beaten egg, then panko, and press the flakes lightly into place with your palm. If you fry in a pan, you need oil to half the height of what you are coating, and around 170 degrees. If it is going in the oven, the result is best if you toast the panko golden in a dry pan before coating, since the oven does not colour it in the same way.

Use it for tonkatsu, ebi fry, korokke, schnitzel and fish fingers, or as a crisp topping on gratins and baked pasta. The bag should be kept tightly closed and dry. Panko that has drawn moisture turns chewy and does not stick well. See the whole range in panko.