Crispy Panko Clam Strips
The light and crunchy texture of panko breadcrumbs combined with the tender chew of clam strips makes crispy panko clams strips an irresistible bite.
Equipment
- Deep Sided Skillet I prefer Cast Iron
Ingredients
- 1 lb fresh or frozen clam strips (thawed, if frozen) cut into strips
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- oil for frying see tips and tricks for baking option
- lemon wedges and sauces for serving
- finishing salt optional
Instructions
Set up Breading Station
- In a shallow dish, add the flour.
- In a second dish, beat the eggs until smooth.
- In a third dish, combine the panko breadcrumbs with garlic powder, paprika, salt and pepper.
Bread the Clam Strips
- Dry the clams thoroughly, dredge each strip in flour shaking off any excess, then dip the floured clam strip into the beaten eggs, making sure it is fully coated. Finally press the claim strip into the seasoned panko breadcrumbs, ensuring an even coat. Repeat with all clam strips.
Fry them up!
- Heat about 1 inch of oil in a deep skillet for frying pan over medium heat. You want toe oil hot but not smoking. 350 degrees is ideal.
- Carefully place the breaded clam strips into the hot oil, working in batches to avoid over-crowding. Fry for about 2-3 minutes on each side until golden and crispy.
- Use a slotted spoon to remove the clam strips and transfer them to a cooling rack or paper towels to drain any excess oil and salt them with finishing salt (optional)
- Serve them up garnished with fresh lemon wedges for a bright zing of flavor. Pair them with your favorite dipping sauce.