Yes we sometimes marinate fish but this time I'm going for a clean taste. As I mentioned earlier, I had some done this way last weekend and they were a delight. I sort of agree with your sentiments about the flour. I'm not going for a batter here, it will be more of a dusting of flour. This seems to create that nice little "crusty" texture on the outside as the flour absorbs the fish oil (mullet is quite oily).
I am, however a bit confused by your reference to "fukin flour". I am planning to use plain flour. I'm not sure what this other stuff is - something you use in the bedroom?. Sounds a bit weird to me but then each to his own. Or is this another name for "self-raising" flour - perhaps for some, that may be of use in the bedroom? :)
