For years I have been using bread crumbs. The first time was when my friend showed to me how to bread shrimp for deep frying. For years I just grabbed the plain bread crumbs off the shelf without a second thought. That was until I saw an episode of Alton Brown’s Good Eats, the use of panko bread crumbs or also called Japanese bread crumbs. Panko is different from normal bread crumbs. They pack more of a punch that normal bread crumbs. I have described them to people as looking like someone took some crutons and smashed them to bits. They more coarse than normal bread crumbs. Panko has now become the standard in our house (I love using them to coat seafood – fish, shrimp). Recently I have seen an increase of panko products on the market, including different flavored versions (although I would prefer to add my own herbs to the dish I am making instead of buying the herbed panko).