Recipe BookKitchen FoundationsPangrattato & Crumbs

Seafood Crumbing Mix

Name: Seafood Crumbing Mix
Yield: Approximately 420 g of dry mix
Ingredients: 250 g Panko breadcrumbs; 100 g Fine pangrattato; 40 g Parmigiano Reggiano; of 2 lemons Lemon zest; 20 g Parsley, chopped; 5 g Garlic powder; 8 g Fine sea salt

Panko, pangrattato and Parmigiano, mixed and kept dry.

The crumb for a fried seafood plate. It is mixed, not cooked, and it keeps in an airtight container until service.

Approximately 420 g of dry mix

Cook this

Ingredients

Panko breadcrumbs250 g
Fine pangrattato100 g
Parmigiano Reggiano40 g
Lemon zestof 2 lemons
Parsley, chopped20 g
Garlic powder5 g
Fine sea salt8 g

Method

Mix well.
Store airtight.

Chef’s notes

The fine pangrattato in this mix is whatever plain pangrattato the kitchen holds. It is not the Marine Pangrattato in this Book, which carries anchovy and bottarga and would change the crumb completely.
Used with a standard flour, egg wash and crumb coating, and fried at 175°C.

Keeping

DUKAI storage guidance

Airtight and dry at room temperature. It holds for about two weeks, and the fresh parsley and Parmigiano in it are the reason it is not longer: if it is not going to be used within a few days, mix the dry elements and add the parsley and cheese on the day.

Allergens and diet

Gluten, from the panko and the pangrattato. Milk, from the Parmigiano.

Last refined · September 2026