Raspings are very fine breadcrumbs used for coating foods before frying or baking, giving a delicate, even crust. They are finer than ordinary dried breadcrumbs and coarser than flour, and they adhere well to foods that have been dipped in egg, milk, or batter. When fried, raspings form a crisp, golden shell that protects moist fillings in croquettes, fish cakes, and breaded cutlets, while in baking they add texture to gratins and toppings. Commercial raspings are milled to a uniform particle size for consistent coating and colour. Like all breadcrumb coatings, they absorb some frying oil, so the choice of crumb affects both the eating quality and the fat content of the finished dish. Freshness matters, as stale crumbs taste rancid.