All questions

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?

asked by a Whole Foods Market Customer about 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
6 answers 5471 views
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 7 years ago

I use superfine flour aka Wondra all the time for sauteeing fish. But then so does Eric Ripert who runs the best seafood restaurant in the country, La Bernadin (three Michelin stars). See for example his recipe for "pan roasted cod basquaise" in his new book AVEC ERIC.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
cookbookchick
added about 7 years ago

You can see Eric Ripert's method right here, a food52 "genius recipe"! Here's the link: http://www.food52.com/blog...

But I must add, I still use a light coating of regular flour if there's no Wondra at hand.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
inpatskitchen
inpatskitchen

Pat is a trusted home cook.

added about 7 years ago

I agree with both pierino and cookbookchick...I panic when there's no Wondra in the cupboard!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
amysarah
amysarah

amysarah is a trusted home cook.

added about 7 years ago

Not sure I understand the original question, but Wondra has been around and used for sauteeing - fish, chicken, veal scallopini, etc. - for many years. I recall my mother using it routinely back in the '60's...way before fish got fancy ;)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
healthierkitchen
added about 7 years ago

I have used Wondra, and also, rice flour, a la Paul Joseph:
http://www.food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 7 years ago

I use flour for coating a fish before frying... That is, when I don't use corn meal. Don't buy Wondra, either. If I want a finer flour, I whirr some organic unbleached in the food processor to make it finer. (This also works for sugar, but don't put that in your fish coating!)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.