Dredging (cooking)

From Wikipedia, the free encyclopedia
Jump to: navigation, search

This article is about the cooking technique. For other uses, see Dredge (disambiguation).

Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling/rolling the wet food through the dry material to provide an even coating. The technique is particularly common with breaded foods, such as fried fish or bourbon balls.