Enharinar

Enharinar is a culinary technique that consists of coating the surface of a food item with flour before cooking. The term comes from harina, the Spanish word for flour, and it is commonly used in Spanish-speaking kitchens. The flour creates a light barrier that can help prevent sticking, promote even browning, and form a delicate crust when the item is fried or seared. It can also assist in moisture retention by reducing direct contact between the food and high heat.

To enharinar, the food is typically patted dry, placed on a plate with a thin layer of flour, and rolled or dusted to achieve an even, light coating. Excess flour is shaken off to avoid clumping. For more flavor and texture, cooks may use seasoned flour or mix in a small amount of cornstarch or spices. In some preparations, enharinar is followed by dipping the item in egg or another coating before frying, a step known as bracing or breading.

Common applications include meat, fish, and vegetables that are pan-seared or fried. Enharinar is less common for foods that rely on delicate sauces, where a thick crust would be undesirable. While it aids browning and texture, excessive flour can lead to burning or a heavy crust, so a light, even coating is typically preferred.