When I am sautéing a piece of fish, chicken or other protein and I want to dip it in flour, I now reach for Wondra flour. Wondra is the kind of flour my grandmother used to use to thicken gravies. According to The Nutrition Bible by Jean Anderson and Barbara Deskins this kind of flour “has been moistened and dried into granules that blend instantly in hot and cold liquids. Though a good choice for cooks who can’t get the lumps out of their gravy, instant flour makes lousy cakes, breads, pies and pastries.” It also makes a really great coating. Try it.