Arborio Rice Coating

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.

• Ready In: 15 mins
• Yields: 5 Cups

Ingredients

• 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

Directions

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.