When a recipe states to 'dredge,' what is typically expected?

When a recipe instructs you to 'dredge,' it typically means to coat a food item with a dry ingredient, such as flour, cornmeal, or breadcrumbs. This technique is commonly used in preparation for frying or baking, as it helps create a crispy exterior and adds flavor and texture to the finished dish.

Dredging often involves placing the food into a shallow dish with the chosen dry ingredient, then turning or tossing the food to ensure an even coating. This step is crucial, especially in recipes where a textured crust is desired, like when frying chicken or preparing certain fish dishes.

Other methods listed, such as coating with oil or fat, soaking in liquid, or grilling over an open flame, do not align with the specific action implied by 'dredge.' Each of those methods has its own terminology and function in cooking, distinguishing them from the dredging process which centers around using dry ingredients for coating.