Defrost in the fridge or on the counter and reheat in the oven before serving. You can also freeze raw, breaded, and then bake for an additional 10 minutes.
You will have leftover dip. It keeps in the fridge for at least a week, so enjoy it on bread, challah, or crackers, or served alongside fried fish or roasted chicken. It freezes well too. For the bread crumbs, I use leftover challah, baked in the oven until golden and crispy, then pulsed in a food processor until crumbs are formed. This greatly enhances the taste. Store leftover crumbs in the freezer.
Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger