Potato starch is our new best friend. We have used it to crust fish. And in a recent workshop we used it instead of flour for our Cold Smoked Fried Chicken. Actually we did a side by side comparison of flour versus the potato starch. We thought we got a great crust with the flour, until we tasted it next to the potato starch version. The potato starch version is extremely light and holds its crispness for hours. Yes hours. I didn't think our fried chicken could get better. I have never been more happy to be wrong.