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Homemade Cornmeal Fish Fry Mix Recipe

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  • Author: admin
  • Prep Time: 2 minutes
  • Cook Time: 7 minutes
  • Total Time: 9 minutes
  • Yield: 1 serving (enough mix to coat several fish fillets)
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American

Description

This Homemade Cornmeal Fish Fry Mix is a flavorful and easy-to-make coating blend perfect for making crispy fried fish. Combining cornmeal, flour, and a bold mix of spices like paprika, lemon pepper, and cayenne, this mix ensures a crunchy and seasoned crust that enhances the delicate flavor of your fish. Ideal for deep frying at home, it offers a classic Southern-style fish fry experience.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups white or yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons lemon pepper
  • 1/2 teaspoon cayenne pepper

For Frying

  • Fish fillets, cleaned and washed (quantity as desired)
  • Canola or peanut oil, heated to 375°F (for deep frying)

Instructions

  1. Mix the Frying Blend: Place all the dry ingredients into a plastic bowl with a lid or a brown paper lunch bag. Shake vigorously to thoroughly combine the cornmeal, flour, and spices, ensuring an even blend of flavors.
  2. Coat the Fish: Drop cleaned and washed fish fillets into the bowl or bag containing the cornmeal mix. Shake vigorously again so the fish is completely coated with the mixture, forming a seasoned crust.
  3. Heat the Oil: Preheat canola or peanut oil in a deep fryer or heavy skillet to 375°F (190°C) for deep frying. The oil should be hot enough to crisp the fish quickly without absorbing excess oil.
  4. Deep Fry the Fish: Carefully place the coated fish fillets into the hot oil. Fry for 5 to 7 minutes, or until the fish turns golden brown and crispy on the outside and cooks through inside. Use a slotted spoon or tongs to turn the fish if needed for even frying.
  5. Drain and Serve: Remove the fried fish from the oil and place on a plate lined with paper towels to drain excess oil. Serve immediately while hot and crisp.

Notes

  • Use fresh white or yellow cornmeal for the best texture and flavor.
  • If you prefer a milder spice level, reduce the cayenne pepper quantity accordingly.
  • Make sure the oil temperature stays consistent at 375°F to avoid greasy fish.
  • This mix can be prepared in larger batches and stored in an airtight container for up to 3 months.
  • For gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

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Find it online: https://easy-tapas-recipes.com/homemade-cornmeal-fish-fry-mix-recipe/