The use of different flours and cooking fish ...

I like most of my fish fillets dusted with flour and fried until crisp outside: Apples flour well and simply create the most subtle of a crust on the fish.

Usually regular use of all-purpose flour, and is a good way to start - but all you have to do is to change to create your flour profiles and texture very different tastes in a simple dish elsewhere.

For example, the use of chickpea flour for flat fish or seafood or Indian Mediterranean. This is used a common meal there, and give you a dark brown, earthy flavor and warm. You can buy chickpea flour in most major supermarkets, markets or ethnic online.

Fried seafood from Asia? With rice flour. Fry clear and crisp other flours. There is a need in my tempura.

Want to be a richer flavor filler? Use rye or barley flour. Heavier you are good tasting food taken with oily fish such as herring, mackerel or mackerel. I will also use this flour sometimes when I'm in a kitchen that uses these fees as Scottish, German or Scandinavian cooking.

Texture, too. Want something crunchy, but not hard like corn flour use semolina flour or wheat flour stone ground Both are wheat flour, but not too finely ?. a food is different, also types.

So the next time you pop a question a piece of fish think, give a moment to think about when you want with special flour jazz things - be transported combining different flour, with oil of different meals and also to a new kitchen and also. Think dusted the difference between a piece of halibut with flour and fried in oil compared to normal maize with the same halibut dredged in rice flour and fried in sesame oil? It will be a totally different animal.