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Hello all,

Thanks for the deluge of responses!  It was universally agreed that  
Panko is white bread crumbs, no crust included. More detailed  
descriptions suggested that Panko is Japanese in origin and has  
bigger, less regular bits than regular bread crumbs.  If making them  
from bread at home it was emphasized that the crumbs should be gently  
dried in the toaster oven, but not really toasted per se.

The overwhelmingly popular vote was Kinnikinnick panko crumbs, which  
are GF and widely available.  I have put this on my shopping list.

There were a wide variety of other suggestions, some for sources of  
Panko and some for other things with which to prep fish. I am listing  
them below, in no particular order:

crushed up Chex cereal,
  crumbs from whatever GF white bread I have in the house,
Ian's is also suggested to make a GF panko,
Le Garden Bakery (www.legardenbakery.com),
  If you're in NY, they are available at all the Wegmans stores, (note  
that Wegmans is also in PA, MD, VA and maybe other states)
Whole Foods has GF Panko,
crushed potato chips,
Glutino bread crumbs,
choice batter is another alternative preparation for the fish,
Farmer's Kitchen website in Davis, CA,
potato stix run through blender,
mashed up rice crispy type cereal,
Hol-Grain Hol Grain Bread Crumbs or Southern Homestyle Tortilla Crumbs,
fine crushed gf pretzels, Glutino or Wyle, and add kosher salt and  
powdered garlic

I was astonished by the wide variety of responses!  Thanks to everyone  
who responded, I look forward to improving my fish techniques!

Melinda Freckleton DVM
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Catlett, VA


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