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 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.
There are several reasons to dredge food prior to sautéing or frying:
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Cooking techniques
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| Dry |
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| Wet |
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| Fat-based |
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| Mixed medium |
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| Device-based |
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| Non-heat |
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| See also |
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