The recipe says that Wondra flour is the secret ingredient for crispy skin, but from what I can tell, the flour only gets dusted on the flesh side, no

The recipe says that Wondra flour is the secret ingredient for crispy skin, but from what I can tell, the flour only gets dusted on the flesh side, not the skin side. It looks like the crispy skin happens from having enough oil and then pressing down with a spatula. Is that correct? Also, can I use cornstarch instead of Wondra? Thanks!

cfoley12000
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Le Bernardin's Crispy-Skinned Fish
Recipe question for: Le Bernardin's Crispy-Skinned Fish

1 Comment

drbabs
drbabs April 20, 2023
I have made this and I do not have Wondra flour. I just lightly sprinkled both sides of the fish with all purpose flour. (I also don’t blow off the excess. Ew.) The oil, high heat and pressure all help create the crispy skin. Flour does make it crispier. I haven’t tried cornstarch, but I would use it sparingly if I tried that.
 
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