Prep 15 mins
Cook 0 mins
I found this recipe on a nice German website about American food. It has become my standard coating mix for meat, fish and tofu. And I use it instead of breadcrumbs in meat balls or meat loafs. According to the site I got the recipe from, you can use the mix without egg and then bake your coated foods in the oven. As I didn't try that yet, I can't guarantee it will work. The recipe called for raw sesame seeds, but I think they're nicer when toasted. Also it only says to crush the corn flakes. That's okay, too, but I find it stucks better to the meat when powdery, so I use to blend everything. And of course you can add more or other herbs or spices to your taste!
- 3 cups unsweetened corn flakes
- 1⁄2 cup sesame seeds
- 4 teaspoons dried parsley
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 taespoon mustard powder
- 1 teaspoon celery salt
- 1 teaspoon onion salt (or powder)
- 1 teaspoon black pepper
- Toast the sesame seeds in an ungreased skillet. Allow to cool.
- Place everything in a food processor or blender and process until powdery. Depending on your liking make it more or less powdery, but don't overmix because the sesame seeds will become tahini --
- Store in airtight container.
- To coat, beat two eggs, toss meat, fish or tofu (or veggies) in eggs, then in coating mix. Fry.
- Shake'n bake works very well with this.
- Or use it in recipes calling for breadcrumbs - it adds a very nice flavor.
Very good. My son is allergic to many foods, including wheat, and this satisfied my "need" for shake'n'bake! The spices are bang-on by adding less pepper. My 4yold is getting pretty good at getting the cornflakes REALLY fine - which I think is key.