A method for preparing a white fish, specifically tilapia, involves coating it in Japanese-style breadcrumbs before cooking. The process typically includes dredging the fish in flour, dipping it in beaten egg, and then pressing it into the breadcrumbs to ensure even coverage. This culinary preparation results in a crispy exterior and a moist, flaky interior when baked, pan-fried, or air-fried.
The popularity of this cooking technique stems from its ability to add texture and flavor to a mild-tasting fish. The use of this type of breadcrumb creates a light and airy crust compared to traditional breadcrumbs. Its simplicity and relatively quick cooking time contribute to its appeal as a convenient meal option. Furthermore, variations allow for the incorporation of seasonings and spices, enhancing the overall taste profile and catering to individual preferences.