Fish and flouring: Is flouring necessary to achieve a good crust?

Fish and flouring: Is flouring necessary to achieve a good crust?

When frying a whole fish in quite a lot of oil, whether using a deep or shallow frying pan, flouring the fish is ideal.

When sautéing a fish fillet however, whether with the skin or without, and not using a large quantity of oil, flouring is not necessary and, in my opinion, it is best not used. Simply make sure the frying pan is hot enough and sauté the fish for as long as necessary.

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