My spiced flour is whatever I decide on to suit the dish. For fish I add a goodly shake of lemon pepper and a tad of both garlic and onion salt to the flour in a plastic bag, dip the fish in milk and shake it up in the bag of spiced flour 'till well coated. If I want a lighter coating I'll use part corn starch with the flour, or if the fish is shrimp or a more delicately flavoured fish, all cornstarch instead of flour, with the spices.Then I fry it in lots of butter with a bit of oil added to keep the burning point down. Straight butter tends to scorch quickly if the heat is too high. If any grease is left after frying the fish I add it to the pan fries....every bit of flavour contributes to the meal.
Edited by oldedeeres, December 05, 2017 - 08:36 PM.