Recipe by winkki
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.
Top Review by Kay D.
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.
- 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