To coat food lightly and evenly with dry ingredients such as flour, breadcrumbs, or seasoned coating by dragging it through or sprinkling the coating over it. This creates a protective layer and adds texture when cooking.
From Middle English 'dragge', related to 'drag', describing the motion of pulling food through coating ingredients. The culinary term evolved from the general sense of gathering or collecting material, as the food 'collects' the coating during the dragging motion.
Dredging creates a protective barrier that prevents delicate proteins like fish from sticking to pans while creating texture contrast—the flour coating becomes golden and crispy while keeping the interior moist. This technique was essential before non-stick cookware, allowing cooks to achieve perfect pan-fried results.
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