Why is flour no longer used to coat fish before saute?
Although a majority of customers just ordered, ate, paid and left, a significant number of them were pleased enough to extend their compliments to the chef. I'm talking about twenty five years of cooking for the public, nine of them at a very busy seafood restaurant where the customers could watch the fish being unloaded from the boat. Where they all simply missing some esoteric point?
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But I must add, I still use a light coating of regular flour if there's no Wondra at hand.