Quote:
Originally Posted by Daseal
For what it's worth. I was asking some of the guys behind the seafood counter at Wegmans for some advice. They told me to pick up some searing flour ( Wegmans Flour, Pan Searing*| Wegmans) and give that a try. I really suggest it, especially Wegmans brand if you have one nearby. It creates an awesome golden brown crust that is light and flaky. Did Scallops and asparagus with it, both were awesome.
I have a few friends that tried fish when I made it with that stuff. They all have their own bottle at home now. |
That is good stuff, do a egg wash first then dip it in the Wegmans stuff, comes out great.
I usually fry tilipia in it.