Light, crispy, and seasoned, a two-flour blend that fries up with a crunch that all-purpose flour alone can't match. The rice flour is what makes the difference.
Ingredients
- 575 g (20¼ oz) all-purpose flour
- 140 g (5 oz) rice flour
- 70 ml (¼ cup) salt and pepper blend
Instructions
- 1Combine all ingredients in a large container.
- 2Mix thoroughly until evenly blended.
- 3Store in a sealed container.
Cook's Note
Rice flour is the key here, it creates a lighter, crispier crust than straight AP flour. The ratio is about 4:1 AP to rice flour. Don't skip the rice flour or swap it for more AP.
How to Use This
Dredge fish right before frying. Press the mix into scores and the cavity for whole fish. Shake off any excess before dropping into oil at 180 °C (350 °F).
Why This Foundation Works
Rice flour absorbs less moisture than wheat flour and stays crispy longer after frying. The 4:1 ratio gives you enough wheat structure for the coating to stick, with enough rice flour to keep it light.
Make It Yours
- Add a tablespoon of cayenne per batch for heat in the dredge
- Mix in a tablespoon of garlic powder for more flavor
- Add dried herbs like oregano or thyme for a more seasoned dredge
Leftover Strategy
Keep sealed and dry. Discard any dredge that has come into contact with raw protein, it can't be reused safely.