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!