Recipe by Mia in Germany
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!
Top Review by melaniestangl
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.
- 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
Directions See How It's Made
- 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.