Breading helps preserve all the juices inside when cooking fish, meat, vegetables and other products, creating an appetizing crispy crust.
Breadcrumbs are most often used for this purpose.
However, if you don’t have them on hand while cooking, don’t throw everything away and rush headlong to the store: perhaps you already have a worthy alternative in your kitchen.
Perhaps the most obvious option is flour. Not only wheat flour will do, but any other flour, for example, corn, rice, oatmeal, etc.
Semolina creates a denser crust, compared to flour.
In both the first and second cases, fish, meat, cutlets, schnitzels, etc. must first be dipped in egg, and then in flour (semolina).
Finally, any crunchy snacks, such as onion crackers, can help out in a difficult situation.
Before using, they should be crushed into crumbs. This can be done in a blender or even in a zip-lock bag: put the cookies in a thick bag, release the air from it, close it and roll it with a rolling pin.
