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Maison Rustique

Maison Rustique


typo

14 hours ago, TdeV said:

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?

 

 

 

I don't sous vide so certainly am no expert, but I think any sort of coating you'd use would just get gummy and gross. Try a dry rub instead. Then, if you're looking for crunch, sprinkle a little toasted panko or brioche crumbs over when you serve.

Maison Rustique

Maison Rustique

14 hours ago, TdeV said:

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?

 

 

 

I don't soups vide so certainly am no expert, but I think any sort of coating you'd use would just get gummy and gross. Try a dry rub instead. Then, if you're looking for crunch, sprinkle a little toasted panko or brioche crumbs over when you serve.

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