If you want a thinner crust, you should use milk instead — but keep in mind that your cheesy crackers may not stick to your fish as well. If you beat your egg and milk together, the crust will be thicker because of the egg proteins — which will enable more adhesion and allow the crushed crackers to stick together more. If you decide to use butter, dredge it in the flour and then dip it in the butter before adding the nice coat of crackers. You can also sprinkle your breaded fish with a little cheese or a drizzle of butter to really enhance the flavor before popping it in the oven and letting your appliance go to work.
If you like your cheesy crackers to taste like your fish crust, don’t be afraid to experiment. If you want that pretzel bite from Town House Pretzel FlipSides, grind them up and make a breading that features a dual cracker-pretzel texture. On the other hand, if you have a secret fondness for those addictive Chicken in a Bisket crackers and that irresistible onion powder, unleash their salty power for your next fish bread. Your mouth will thank you.
