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That depends. For a coarse, crunchy coating on fillets or chops, Panko is a popular brand as it stays extremely crunchy. For a delicate fish or dishes such as Mac and Cheese, you may want to have a finer, less assertive crunch and then a brand like 4C or Progresso works well. I think the best bread crumb for coating things is Manischewitz Matzo Meal. For baked casseroles I like fresh bread crumbs (4 slices = 1 Cup) which are a nice alternative and give you the option of introducing different flavors into your food.

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17y ago

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