[tumbleweed]

I love to use panko when cooking fish. Because they are flakes and not crumbs they soak up less oil and gives the fish a lighter and crispier texture. If you buy the white panko, it is just made with inside of a loaf of bread not the crusts. You can get the tan panko which is made up of whole loaf. Panko flakes are becoming more common in supermarkets, I even saw them at wal-mart by the house.

Panko are also totally tasteless, so cooking with them is like painting a blank canvas. You can add all sorts of flavors.