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In this post, @liamsaunt lists a coating for fried fish which uses very fine cornmeal and flour. I bought some cornmeal today, but I've had second thoughts.
Mostly our fish is done in the Anova steam oven until it's about 114ºF.
If the flour is not cooked, it will taste lousy, yes?
Does anyone have a good fish coating that will work with sous vide?
In this post, @liamsaunt lists a coating for fried fish which uses very fine cornmeal and flour.
Mostly our fish is done in the Anova steam oven until it's about 114ºF.
If the flour is not cooked, it will taste lousy, yes?
Does anyone have a good fish coating that will work with sous vide?
