It all started on Twitter the other day when @OstreaEdulis asked me about the breading on some cazón en adobo that he was enjoying in Jerez. I said they were probably using harina para freír … and before I knew it I was in the market yesterday buying some fish and squid to fry. Then I stopped off at the supermarket to pick up some special flour for frying. I don’t fry much at home (prefer to let the tapas bars do it for me) so it had been a few years since I’d used this flour. I’d forgotten how perfect it was, giving a nice even coating and with a lovely “dry” finish – not greasy at all – as you can see in the two top pics (the bottom one is of pan-fried chiperones). Click to enlarge.
More photos and instructions below the links.
