The Ultimate Good Friday Guide to Breading Fish & Seafood

Good Friday is one of the most beloved occasions for fish and seafood — whether you're frying up a classic beer-battered cod, crispy panko shrimp, or a golden catfish fillet. The secret to a perfect crust isn't just technique — it's starting with the right ingredients. Here's everything you need to bread fish and seafood like a pro this Good Friday.

Start with the Star: Supreme Breader Flour

If there's one product that belongs in every Good Friday kitchen, it's our SUPREME BREADER FLOUR. This professional-grade breading flour is engineered for high-volume foodservice but works just as beautifully at home. It delivers a light, crispy, even coating that adheres perfectly to fish and seafood — no egg wash required in many applications. Whether you're frying flounder, tilapia, shrimp, or scallops, Supreme Breader is your shortcut to a restaurant-quality crust.

Pro tip: Season your Supreme Breader with a pinch of Old Bay, garlic powder, or smoked paprika to customize the flavor profile for your catch.

The Breading Pantry: Essential Ingredients

🐟 Panko Breadcrumbs — For Maximum Crunch

Panko is the gold standard for an ultra-crispy, shatteringly light crust. Japanese-style panko creates larger, airier flakes that fry up crunchier than traditional breadcrumbs and absorb less oil. We carry several excellent options:

• Extra Fine Japanese Panko — ideal for delicate fish like sole or flounder where you want a fine, even coat
• Coarse Japanese Panko — perfect for shrimp, oysters, and thick fish fillets where you want dramatic crunch
• Panko Bread Crumb (Bulk) — the workhorse for high-volume frying
• Kikkoman Japanese Style Panko — a trusted brand with consistent quality
• Build Your Bread Crumbs Pack — mix and match to find your perfect texture

For gluten-free needs, we also carry Ian's Gluten-Free Seasoned Panko, Aleia's Gluten-Free Real Panko, and Schär Gluten-Free Bread Crumbs.

🌾 Flours — The Foundation of Any Dredge

A proper dredge starts with flour. Beyond all-purpose, specialty flours can add flavor, texture, and dietary flexibility to your breading:

• Chickpea Flour — naturally gluten-free with a nutty, savory flavor; excellent for a Southern-style dredge or pakora-inspired fish fry
• Quinoa Flour — high-protein, gluten-free, and adds a subtle earthiness to fried fish
• Buckwheat Flour — robust, slightly nutty flavor that pairs beautifully with salmon or mackerel

⚗️ Starches — The Secret to Extra Crispiness

Starches are the professional chef's secret weapon for an impossibly crispy crust that stays crunchy even after resting. Swap out 25–50% of your flour for starch and watch the difference:

• MELO JEL Corn Starch — the classic choice; creates a light, golden, crackling crust on fried fish and shrimp
• Let's Do Organics Tapioca Starch — gluten-free and creates an exceptionally crispy, translucent crust; great for tempura-style preparations
• Bob's Red Mill Arrowroot Starch — a clean-label, gluten-free thickener that also works beautifully as a breading starch for delicate seafood

🌶️ Ready-Made Fish Fry Mixes — When You Want It Done

Sometimes you want a seasoned, ready-to-go coating with zero prep. These are our top picks:

• La Fish Fry New Orleans Style Lemon Flavor — a classic Southern fish fry mix with bright lemon notes; just dredge and fry
• Slap Ya Mama Cajun Fish Fry Mix — bold Cajun seasoning for those who want heat and flavor in every bite

🫙 Specialty Coatings

• Matzo Meal — a traditional Passover-friendly coating that's also perfect for Good Friday; creates a dense, savory crust on fish fillets
• Porq Premium Panko Breadless Crumbs — pork rind-based, zero-carb coating for keto-friendly fried fish
• Authentic Pork Panko — premium Japanese pork skin crumbs for a rich, ultra-crispy crust
• Edward and Sons Organic Panko — certified organic option for clean-label menus

The Classic 3-Step Breading Method

Whether you're using Supreme Breader or building your own dredge, the technique is the same:

1. Dry the fish. Pat fillets completely dry with paper towels. Moisture is the enemy of a crispy crust.
2. Dredge in flour or starch. Coat lightly in Supreme Breader, chickpea flour, or corn starch. Shake off excess.
3. Coat in panko or crumbs. Press extra fine panko or coarse panko firmly onto the surface. Let rest 5 minutes before frying for better adhesion.

Fry at 350–375°F until golden and the internal temperature reaches 145°F. Drain on a wire rack — never paper towels — to keep the crust crispy.

Shop the Full Crumbs & Coatings Collection

Looking for even more breading inspiration? Browse our complete Crumbs & Coatings Collection for the full range of professional-grade crumbs, coatings, and specialty options — all sourced for foodservice quality and available in bulk sizes.

From your kitchen to the table, have a delicious and meaningful Good Friday. 🐟