JayT said:Whaddaya breading them with TB? Panko? Cornmeal? Looking good. I had a contribution to this thread, but the camera didn't cooperate. I just made a Magherita Pizza with my own vine ripened heirloom yellow and red tomatoes and fresh sweet basil. The only picture that uploaded was the before pic. Sorry. I guess I'll post that anyway. The pizza was simple and awesome!
The breading was a dredge in seasoned flour. (I like Lawry's and pequin powder) Then eggwash and on into bread crumbs. I like the Progresso brand. I almost went the panko route but opted for a less tempura approach and more southern gulf coast 'thang.
In the future I may forego the eggwash and dredge in wasabi mayo and then breadcrumbs. Sadly these ideas hit me only after several hosky's.
Salute', TB.