Which flour for frying self rising or all purpose?

* Gluten Development: Self-rising flour contains baking powder, which activates when mixed with liquid, causing gluten to develop. This can lead to a tougher, chewier fried product.

* Texture: All-purpose flour allows for a lighter, crispier fried coating. The lack of baking powder means the flour won't absorb too much moisture and become gummy.

* Flavor: Self-rising flour can sometimes impart a slightly off-flavor to fried foods due to the baking powder.

However, you can use self-rising flour for frying if you:

* Omit the baking powder: Simply sift the flour to remove any clumps, and you'll essentially have all-purpose flour.

* Use it sparingly: If you're using a very thin batter, you may get away with using self-rising flour without much impact on the texture.

Ultimately, all-purpose flour is the more reliable choice for frying, but you can experiment with self-rising flour if you adjust it appropriately.