Seems like many fish recipes these days, suggest Panko.
Since I'm new to the Panko scene I'm curious about the different types. I visited a Japanese market today, saw many brands and noticed that most Japanese-made Panko had Palm Oil among the ingredients whereas the Italian-American Fish store-made Panko did not (ingredients were wheat flour, dextrose, yeast and salt).
Is there a reason to use one over the other? If the Japanes version is preefered is there a particular brand I should look for?
Finally, which cuts of fish go best with Panko and there are any non-fish dishes that Panko is preferred.