re: A Bisque Prep Question

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What did you not like about the "dust and fry" method?

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I used and egg wash and the flour clung to the shells once I added to the bisque. If you can imagine dropping a piece of fried chicken into gravy, that was the texture of the heads on the outside. Did not affect flavor but the appearance was not as good as one without it.

Maybe using just flour without egg would work better. The real purpose of frying/baking is to set the stuffing, IMO.