Total Time
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. 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.
  2. Tip: If you like an even crunchier texture, substitute polenta for the semolina.