Can you sub flour for corn starch when frying?

You generally cannot substitute flour for cornstarch when frying. Here's why:

* Gluten Development: Flour contains gluten, which forms a chewy texture when heated. This makes it unsuitable for creating the light, crispy coating that cornstarch provides in frying.

* Moisture Absorption: Flour absorbs more moisture than cornstarch, resulting in a soggy fried product.

* Flavor: Flour has a distinct flavor that can overpower the dish, while cornstarch is relatively flavorless.

However, there are some exceptions:

* For a thicker, more substantial coating: You can sometimes use a flour-based batter for frying, but it won't have the same light and crispy texture as a cornstarch coating.

* For a specific flavor: Some recipes call for flour as a primary ingredient in the batter, such as in tempura batter.

Alternatives to Cornstarch for Frying:

* Potato Starch: Similar to cornstarch, it provides a light and crispy coating.

* Arrowroot Powder: Offers a similar texture to cornstarch but has a slightly different flavor.

* Rice Flour: Can be used for a lighter and less dense coating than flour.

Important Note: For best results, follow the recipe's instructions and avoid substituting ingredients unless explicitly stated.