Half Rice Flour and Half Wheat Flour
Courtesy of Bob F. in Indiana
Here is a tip you might try.I recently saw a recipe that won the best fish & chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol dissolves the "sticky" gluten in wheat flour, and rice flour doesn't have much gluten to begin with. It was more of a tempura style crunchy.Anyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.
Prep Time 10 minutes mins
- morels
- rice flour
- wheat flour
- 4 sticks butter
- salt
- pepper
Also, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that "woody, nutty" taste that is unique to morels. Not a bad substitute.