Panko breadcrumbs
Japanese breadcrumbs made from crustless white bread, coarse and flaky, that turn especially light and crisp when fried.
Many larger supermarkets now stock panko next to the breadcrumbs or in the Asian section, and it is reliably found in Asian grocers or online. Where it is missing, it can be made at home from white bread.
Substitute:
Tear or coarsely grate crustless white bread and dry it in a low oven without letting it colour; this comes close to panko. Ordinary fine breadcrumbs are denser, absorb more fat and give a thinner, harder crust instead of the light, shattering one.