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Breading Tips Using Dehydrated Instant Potatoes

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Instant potato-flake products can be used for much more than just mashed potatoes! Learn great ways to transform the outer coating to a crispy texture for scallops, fish, chicken, and other proteins. Video instruction by Chef Chris Koetke.
  Scallops 1 Pound
  Dehydrated potatoes 1 Cup (16 tbs)
  Egg whites 4 , beat until frothy
  Salt and pepper To Taste
  Oil 1⁄4 Cup (4 tbs)

1. Clean and dry the scallops on linen until as dry as possible.
2. Set up a bowl with the egg whites and another with the dehydrated potato.

3. Season the scallop with salt and pepper, dip into the egg white and then dip the same side into the dehydrated Idaho potato to form a crust.
4. Bring a sauté pan up to medium high temperature; add in the oil and heat.
5. Place the scallops, potato side down. When the potato looks golden brown around the edges, turn the scallop over and allow to cook on other side.
6. Remove the scallops from sauté pan and set aside.

7. Serve with steamed fresh spinach and top with red pepper mix.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
If you like to savor your meats with extra crunchy, crispy breading, potato flakes are your best bet. Potato flakes are any day a great alternative to messy cornflakes or even mashed potatoes. Not only do they serve as great binding agent, but the humble potato flakes also lend them the extra crispiness that you won't find anywhere. This video shows you how to make the most of your dehydrated potato breading.

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