Forget The Pork Chops: Use That Store-Bought Breadcrumb Mix For Fried Fish Instead

Fans of hearty dinners like pork chops and chicken fried steak already know that some preparations and cooking methods intended for meat can be applied to other foods. However, it may seem counterintuitive that a kitchen aid originally marketed as an alternative to fried red meat and poultry could be perfect for fried fish. Yet that is precisely the recommendation of Ebony Robinson, founder and recipe developer at Elicit Folio. In an exclusive interview with The Takeout, Robinson said cooks who are seeking both convenience and flavor when frying fish should turn to the old school charms of the Shake 'n Bake method.

For those unfamiliar with the product, Shake 'n Bake is a seasoned coating mixture that debuted in 1965 that could be used to add crispness to pork chops, chicken, and other meat types. In a commercial advertising the new concept, actress June Lockhart promised, "crispy but not greasy like fried chicken." All you needed to do was moisten your meat with water or milk, place it in the accompanying bag with the mix of breadcrumbs, seasoning, and oil, and shake until the meat was coated and oven-ready. "No messy frying, no hot fat!" Shake 'n Bake's early advertisements promised (via Click Americana). "Clean up? Throw the bag away."

However, Robinson argues that Shake 'n Bake can also be useful for those unwilling to abandon the frying pan — or the inimitable texture frying provides. "For fried fish, it can provide a quick shortcut to a well-seasoned crust because it already contains salt, spices, and breading," she said. "When used on fish, it can create a crunchy coating with minimal prep and works especially well for cooks who want convenience without having to mix their own seasoning blend."

If you are employing the Shake 'n Bake technique, Robinson recommends frying with a firm-fleshed fish like flounder, whiting fish, mackerel, red snapper, fresh cod, or catfish because of their ability to stay intact during the frying process. "To use Shake 'n Bake for fried fish, first pat the fish dry and lightly coat it with a binding such as mustard, add seasonings to fish, then place the fish into a bag with the Shake 'n Bake mixture and gently shake until the fish is evenly coated." Robinson notes that the fish should be allowed to rest for a few minutes to allow the breading mixture some time to stick to the fish. "After coating, the fish can either be shallow-fried in hot oil or baked according to package directions," she said.

Shake 'n Bake can generally be found in stores alongside dried breadcrumbs like panko and comes in several varieties, including Original Chicken, Original Pork, Parmesan Crusted, Crispy Buffalo, Ranch and Herb, Crunchy Pretzel, and BBQ Glaze. When making your selection, think about which would pair best with the fish you'll be frying. The Parmesan Crusted flavor, for example, pairs well with catfish. These two ingredients are often spotted together in recipes because the nutty Italian cheese complements the catfish's mild taste. If you prefer something spicier, the mildness of whiting fish or tilapia would benefit from a coating of Crispy Buffalo. And remember, just because Shake 'n Bake comes pre-seasoned, there's nothing stopping you from boosting the flavor by adding something extra, like Cajun seasoning or Old Bay.

Static Media owns and operates Tasting Table and The Takeout.