Dredging and Breading
Dredging is one step in the breading process, and consists of coating an item in flour or another coating such as bread crumbs or cornmeal. This initial coat can be left as is and used right before frying to keep moisture inside the food and give it a nice crust, or the dredging can be the initial step of the basic three-step breading process – the standard breading procedure. Dredging is most associated with the ‘sauté’ cooking method: light coating, hot pan, little fat, quick cooking.
How to Dredge Foods
The process is simple: take your cut of meat or fillet of fish and coat all sides in your coating. The coating is meant to be light. Shake off all excess before cooking in a frying pan.
Standard Breading Procedure
The standard breading procedure takes the dredging a step further, and consists of three basic items: dredging ingredient, egg wash, and breading. The dredging is vital to help the egg wash stick, which adheres the breading. The breading coating is meant to be thicker, and is often used in pan frying or deep frying, where the breading protects the fat from the food and the food from the fat. Breading an item using the standard breading procedure will result in a thicker, very crispy coating on the outside.
When using the standard breading procedure, the dredging ingredient will almost always be flour, seasoned or plain, while the final coating could be panko, fresh or dried breadcrumbs, cornmeal, or even an thicker layer of flour.