Prep 15 mins
Cook 0 mins
An adopted recipe whose original intro read: "It gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets. You may as well make a lot because it keeps well in the freezer, and it's hard to grind less than 1 cup of rice in a blender. If you have a spice/coffee mill, you can halve the recipe. And you can grind the rice in small batches. Or to use as a thickener for gravies, soups, and stews." Originally posted by Mean Chef.
- 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.
I love this! Used this on some tilapia fillets (yes, I fried them). It was excellent! The crust was wonderfully crisp and stayed on the fish. Lovely color and flavor, too! I will be using this one on fish from now on, as well as experimenting with other types of meat.
It is a bit difficult to review a recipe that doesn't "stand alone", but I am giving 5 stars because this recipe achieves the stated goal: it *does* give a crispy, attractively browned crust to fried foods. I used this in place of flour on "Balsmic Chicken Livers" #91762 by Flemish Minx, and had a great result. I have a lot more in the freezer, and am looking forward to similar great results in future recipes. Thanks, Meanie!