Dredging (cooking) - Wikipedia

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Appearance move to sidebar hide From Wikipedia, the free encyclopedia Cooking technique
iconThis article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Dredging" cooking – news · newspapers · books · scholar · JSTOR (October 2025) (Learn how and when to remove this message)

Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put simply, dredging involves little more than pulling or 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 chicken cutlets.

Advantages of dredging

[edit]

There are several reasons for dredging food before sautéing or frying:

  • The flour and other dry ingredients seal in moisture to prevent the food from becoming tough.[citation needed]
  • The coating applied to the food acts as a barrier that keeps the food from sticking to the pan as it cooks.
  • The coating helps to brown the food and provide a crunchy surface.
  • The coating enables the exterior of the food to become crisp and darken evenly without burning.
  • The seasoning in the coating adds flavor to the food.

See also

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References

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Cooking techniques
List of cooking techniques
Dry
Conduction
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See also
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