Fine wheat semolina
Wheat milled into small particles coarser than flour. Fine semolina adds a granular crunch to coatings; it is not precooked couscous.
What it offers and why to use it
Wheat milled into small particles coarser than flour. Fine semolina adds a granular crunch to coatings; it is not precooked couscous. Mix with flour to coat fish or vegetables, shake off excess and fry in batches. For puddings and doughs, hydrate as the preparation requires.
Wheat milled into small particles coarser than flour. Fine semolina adds a granular crunch to coatings; it is not precooked couscous.
From shopping to cooking
Choose
Choose fine semolina with uniform, dry granules. Do not automatically substitute coarse semolina or couscous.
Store
Store in a sealed container in a cool, dry place, protected from moisture and pests. Observe the best-before date.
Prepare
Mix with flour to coat fish or vegetables, shake off excess and fry in batches. For puddings and doughs, hydrate as the preparation requires.
How to make the most of it
Good pairings
White fish, roasted vegetables, chickpea flour and olive oil.
How to substitute it
Wheat flour or fine breadcrumbs depending on the recipe; neither gives exactly the same texture.
Recipes with fine wheat semolina
Crisp megrim with roasted Mediterranean vegetables
Megrim fillets with a fine semolina crust and garlic-dressed roasted vegetables.
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