attie
Sous Chef
Just thought I'd share this with you.
Semolina plays a very important part in our Fish and Chip shop.
We coat our fish in it before crumbing or battering because it forms a seal between the fillet and the batter/oil.
One can coat the fish fillets and stack them without worrying about them sticking together as they do coated with flour. They can actually be coated the day before if needed.
Coat the fish fillet or chicken fillet to give a nice golden crunch when grilling, it also helps retain the moisture in the product. We do the same to fish and mince patties.
We have found Semolina a blessing to use in our kitchen as it is just so much easier and less messy to use than flour and gives a much better end product.
I'm sure some of you also have good uses for it so how about sharing
Semolina plays a very important part in our Fish and Chip shop.
We coat our fish in it before crumbing or battering because it forms a seal between the fillet and the batter/oil.
One can coat the fish fillets and stack them without worrying about them sticking together as they do coated with flour. They can actually be coated the day before if needed.
Coat the fish fillet or chicken fillet to give a nice golden crunch when grilling, it also helps retain the moisture in the product. We do the same to fish and mince patties.
We have found Semolina a blessing to use in our kitchen as it is just so much easier and less messy to use than flour and gives a much better end product.
I'm sure some of you also have good uses for it so how about sharing