Are there any advantages to coating fish in flour before cooking,

It will probably have a slightly crispier outer texture with flour.

Gluten causes brain damage so cumulatively it could have an impact on your ability to perceive taste.

>>9022829
it's almost like anon doesn't realise flour doesn't have to have gluten in it

If you use a flour mix like Drake's, you'll get flavor and crispiness.

it tastes more floury

>>9022818
water is the enemy of oil, the drier your meat is (or in this case fish) when it hits the hot oil the better it will cook

>>9022949
sorry it took so long to get a decent response, but this is correct.
it will crisp nicely if you dredge it in flour and leave it on a rack for a few minutes before you cook it.
the moisture of the fish and the flour binds if you let it sit. it creates an adhered layer that is both tasty and visually pleasing.
flour, egg wash, panko or more flour and hot oil and you will have perfectly fried shrimp as long as you leave them to sit for about 7 - 10 minutes before frying.
that piece of tilapia in the picture would benefit from seasoning after it's fried and the outside is still very hot. dusting of old bay or what ever you preference is.

>>9022818
if you're frying it, then it will be crispy in a way that frying without flour/breading/cornstarch won't be. Smaller, oily fish (smelts, anchovies and the like) will fry up nicely to a crisp without getting too dry, but fish like halibut, while fantastic pan fried or even poached with a light seasoning, will not really fry up crispy on its own without the fish being perceived as "well done" or "absolutely fucking ruined".