He says, "For a super crispy finish, dredging the fish in Wondra flour or a rice flour right before frying is crucial." Rice flour might be something you already have in your pantry, especially if ...

dusting off any excess flour. 3. Now dip the fish into the beaten egg and then into the powdered breadcrumbs, taking care not to wet the rest of the crumbs. 4. Repeat the egg and crumb treatment once ...

5. Shake of the excess flour gently; repeat the coating process with the second fish. Cover and keep in the fridge for 10 to 15 minutes to allow the coating to set. 6. Heat up the oil in a wok until ...

Before seasoning and cooking fish fillets place them on paper towels, pat dry and remove any stray bones or scales. Season the fish with salt on both sides then dip into flour, shaking off the excess.