I ran out of all-purpose flour last night while preparing my fried okra so I supplemented it with some corn flour I had in the pantry. I've noticed when I used the corn flour before that it makes a really tough coating as compared to all-purpose flour, and last night was no different. IMHO, the coating becomes too tough to chew compared to the light texture of the okra.
Has anyone else experienced this with corn flour? Or might it be the brand or method of coating I'm using?
Has anyone else experienced this with corn flour? Or might it be the brand or method of coating I'm using?
