FRIED FISH: what kind of flour to use - cassava, wheat or thread

FISH: just fry steaks, put not too thick and small fish. If fish is frozen, thaw completely and pat dry with paper towels.
SHAPE: Use medium heat and high depending on the size of your skillet with about ½ inch of oil.
TIME: fry for 7-10 minutes according to the thickness of the fish, turning halfway through cooking
TYPE OF FLOUR:
· WHEAT: ideal for small fish. Pass the fish in flour and soon after put it in a sieve and shake well to remove excess farina.
· THREAD: indicated for the breaded fillets it first passes the fish in beaten eggs and soon after in breadcrumbs. It is also recommended to coat, ie, have a thicker cover, you just prior to use eggs and breadcrumbs, the fish pass in flour removing excess with a sieve.
  CASSAVA: used to supplement the use of wheat flour to make the slices crispier. (the fine flour, typical of northeastern Brazil, can be used directly)
· Cornmeal OR CORN FLAKES: consider a secondary option for frying fish.
SEASONED FLOUR: a practical and rapid mixing is 30% wheat flour and 70% of breadcrumbs, add salt, pepper and chopped basil or oregano to taste.
SUGGESTION: SAUCE OF ADDITIONAL: blackberry jam, ricotta cream and vinaigrette.