Fish fillets dusted with flour and cooked until crispy makes a simple yet satisfying dish. The flour browns nicely and creates just the barest hint of a crust on the fish. For this technique, all-purpose flour is often used, and this is a great way to start. But if you want to create a vastly different texture and flavor profile in an otherwise simple dish, all you really need to do is switch up your flours.
You can take this one step further by combining a different flour with a different cooking oil. Think about the difference between a piece of halibut dusted in regular flour and fried in corn oil, versus that same halibut dredged in rice flour and fried in sesame oil—the same fish will offer a completely different taste and texture. Thinking about how you want to serve the fish in terms of flavors and cuisine you want to incorporate will go a long way toward bringing some variety to your cooking.
Chickpea Flour
Chickpea flour is a common flour used in the Mediterranean and India, so when you are making fish or seafood dishes from these regions, this type of flour is ideal. However, you don't need to save this finely ground flour for those types of recipes, as it not only imparts a deep brown, earthy, and warm flavor but is also very nutritious (packed with protein), as well as gluten-free. Although it has a dense texture, it makes a very light batter when combined with club soda that is perfect for deep-frying seafood.
You can buy chickpea flour in most large supermarkets, in specialty markets, or online. It's also possible to make your own chickpea flour. Simply place dried chickpeas in a food processor and blend until a fine powder forms. Sift and remove any large pieces, which you can then grind down in a spice or (well-cleaned) coffee grinder.
Rice Flour
Made from finely milled white or brown rice, this flour is very common in Asian cuisine, especially in Southeast Asia, Japan, and southern India. It is lighter than all-purpose flour and will fry up crispier than most other flours, making it ideal for a tempura batter. Because it is made with just rice, it is a gluten-free option.
You can make almost any fried fish or seafood using rice flour, including Korean fried fish (saeng sun jun), a simple pan-fried fish recipe.
Rye or Barley Flour
If you want a richer, more mouth-filling flavor in your fish or seafood, use rye or barley flour. These flours are heavier-tasting, making them a good match for oily fish such as herring, bluefish, jacks, or mackerel. Consider using these flours when you are cooking dishes of cuisine that uses those flours, such as Scottish, German, or Scandinavian. Swap out the all-purpose flour in a recipe for smoked herring fishcakes or classic British whitebait (fried tiny fish) for a deeper flavor.
Semolina or Stone Ground Wheat Flour
When it comes to fried fish and seafood, it's not all about taste—texture matters, too. If you want something crunchy, but not as grainy as cornmeal, use semolina flour or stone-ground wheat flour. Both are wheat flours—semolina comes from a different type of wheat—but just not as finely ground as whole wheat or all-purpose flour. Make a basic fried fish fillet extra crispy, or swap out the all-purpose with semolina or stone-ground in a recipe for Polish fish in the Greek style; the crispier fish will withstand the sauce very well. You can also replace the cornmeal when making the fried shrimp for a po' boy sandwich.
FAQs
If you want a richer, more mouth-filling flavor in your fish or seafood, use rye or barley flour. These flours are heavier-tasting, making them a good match for oily fish such as herring, bluefish, jacks, or mackerel.
What is the best flour to cook fish in? ›
Here's how: Replace the all-purpose flour with finely ground cornmeal, use rice or oat flour instead of all-purpose flour, use a gluten-free mix, usually made from a base of potato starch, rice flour, or garbanzo flour, or use almond meal to coat the fish, but be mindful of tree nut allergies.
What enhances the flavor of fish? ›
Complementary Herbs and Spices
Fish also pairs beautifully with other herbs and spices such as dill, parsley, basil, tarragon, saffron, and many more that enhance its natural flavor. These additions can transform a simple fish dish into a culinary delight, bringing out the best in the fish's inherent taste.
How can I make my fish more flavorful? ›
There's no reason why you can't sprinkle avocado oil, ginger, cumin, and lemon pepper on hearty fish. Or, add even more punch with a sauce or relish made with shallots, capers, olives, or salsa. Meaty fish can also take a full-flavored marinade made from just two ingredients: maple syrup and whole-grain mustard.
How do different flours affect batter? ›
Bread flour has more protein than cake or pastry flour which affects doughs and batters rising. Whole wheat flour requires more moisture than white flour and more kneading to properly ferment and rise. Rye flour contains very little gluten and will produce a dense bread or batter.
Which flour is best for fish? ›
Semolina or Stone Ground Wheat Flour
Make a basic fried fish fillet extra crispy, or swap out the all-purpose with semolina or stone-ground in a recipe for Polish fish in the Greek style; the crispier fish will withstand the sauce very well.
What makes fish taste more fishy? ›
During storage, bacteria on the surface of the fish convert TMAO into a volatile compound called trimethylamine (TMA), which produces an unmistakably fishy odor the longer the fish is stored.
How do you make something taste like seafood? ›
You can add seaweed, which really gives you the taste of the ocean, by adding kelp flakes, dulce flakes, or crumbled up pieces of seaweed. Lemon juice and nutritional yeast, whether in the recipe or added at the end, is also reminiscent of many seafood dishes.
What is the most common flavor enhancer used by fish processor? ›
The most commonly used substances in this category are monosodium L- glutamate (MSG), disodium 5′-inosinate (IMP), and disodium 5′-guanylate (GMP). Salt, although not classed as a food additive, is the most widely used flavour enhancer.
How do you add flavor to a bland fish? ›
Lemon and dill are two of the most popular flavors to season fish. This mix combines both to create a zippy flavor that's perfect in the summer. Pair it with a chilled pasta salad full of vegetables, potatoes, or a salad.
Yes you can mixing different flours is optional. You can use any type of flour you like it is good to use at least two different kind or brand for the flavor of the starter.
Which flour makes the crispiest batter? ›
Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.
What happens if you put too much flour in batter? ›
Too much flour or too little liquid will cause the batter to be thick and dry, leading to cracking.
What is the best flour for frying? ›
Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.
What do I coat my fish with before frying? ›
In a shallow dish, add ½ cup all-purpose flour. In a separate shallow dish, combine 1 beaten egg with 2 tablespoons water or milk. In one more dish or plate, add ⅓ cup panko bread crumbs. Dip fish pieces into the flour, turning to coat all sides, and shake off excess flour.
