rebozados

Rebozado is a cooking technique used to coat food with a protective crust before frying. The term comes from the Spanish verb rebozar, meaning to cover or cloak with a crust. In many cuisines, rebozado refers to a multi-step breading process that creates a crisp, golden exterior and helps seal in moisture.

The basic method involves three elements: flour, eggs, and breadcrumbs. A common sequence is to pat the food dry, season it, dredge it in flour to help the coating adhere, dip it in beaten eggs, and finally coat it with breadcrumbs or a crumb mixture. Variations may substitute or combine ingredients such as cornmeal, ground nuts, or cornstarch, and may include seasonings like salt, pepper, paprika, garlic powder, or chili. Some versions use a wet batter instead of a dry crumb coat, producing a lighter crust reminiscent of tempura or pancake batter.

Typical cooking involves frying in hot oil until the coating is deep golden and crisp, then draining on paper towels. Temperature and crowding affect the result, so moderate heat and small batches help maintain even cooking.

Common uses include fish, chicken, pork, and vegetables, as well as certain cheeses or firm fruits. Rebozado is valued for texture and flavor contrast, offering a crunchy exterior with a tender interior.