Prep 15 mins
Cook 0 mins
This is by far the best coating I know for anything fried. It gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets.
- 1 cup arborio rice
- 1 cup semolina
- 3 cups all-purpose flour
- 2 tablespoons table salt (see Chef's Note)
- 1 teaspoon fresh ground pepper
- Put the rice in a blender and grind until very fine. Shake out into a large bowl and add the semolina, flour, salt, and pepper. Toss until well blended. Store in a sealed container in the freezer to maintain maximum freshness.
- Tip: If you like an even crunchier texture, substitute polenta for the semolina.