Homemade Cornmeal Fish Fry Mix Food

PAN-FRIED CORNMEAL BATTER FISH

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.

CORNMEAL FRIED FISH

Steps:

• In a large bow, combine the cornmeal, flour, salt and pepper.
• Coat the fish fillets in the cornmeal mixture, shaking off the excess cornmeal.
• Heat up the oil in a frying pan set over a medium heat, and fry each fillet for about 3-4 minutes on each side (skin down first), or until golden.
• Transfer to a plate lined with kitchen paper to soak up the excess oil.
• Serve hot with lemon juice drizzled over the fillets.

SOUTHERN FRIED FISH

Steps:

• In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
• Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
• Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

MEMPHIS CORNMEAL BATTERED COD

Steps:

• In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
• Preheat deep-fryer to 375 degrees F. with peanut oil.
• Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce.
• In a small bowl, mix all ingredients together.

CORNMEAL COATING

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

BASIC FISH FRY

Steps:

• In one pie plate, combine the milk and pepper; this is your 'wet' mix.
• In another pie plate, combine the flour, cornmeal and paprika; this is your 'dry' mix.
• In an electric skillet, heat the oil to 350°F.
• Dip fish into the 'wet' mix, then roll in the 'dry' mix to cover completely.
• Fry the fish filets, a few at a time, in the hot oil for approx 4 min or less per side, until the fish is nicely browned and serve.
• Don't fry them all at the same time or you'll cool down the oil too much and it will have to heat back up to temperature (NOT a good thing).
• If frying in a dutch oven, use a meat thermometer to check your oil temperature, before you fry.
• If using a deep fryer machine, please follow your manufacturer's instructions/booklet.
• Substitutions: if haddock isn't available, substitute hake, pollock, flounder, tilapia or cod instead; you can also use the SKIM version of evaporated milk.