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If I am not using just cornmeal as my breading for fried fish I may use one of the commercially available options. I like several of them.
But my question is, do you all mix anything on your own (I know most of you probably do lol)?
I’m going to try some blackened seasoning in yellow cornmeal tonight for my breading.
Other suggestions?
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I'm pretty much a yellow cornmeal only kinda guy, but I do sometimes shake in a bit of "Slap Ya Mama" Cajun Seasoning.
I mostly use fine ground yellow corn meal and fry in processed coconut oil. Every now and then I use Everglades "fish and Chicken" seasoning on our fish or Cavenders Greek Seasoning if I have to use Flour . I just ran out of the Fish and Chicken Everglades seasoning pressure cooking 2 chickens for chicken broth soup. The F and C is hard to find in our town, gonna order some online. I use Tempura batter a couple of times a year. We don't use any hot or spicy seasoning on our fish... wife likes it plain but I am a Ketchup guy.
Attachment 394879
Added some of these to my yellow cornmeal. Turned out good!
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i add so many things it defies the imagination .
and it depends on who is eating the finished product .
onion powder ,garlic powder , sea salt , black pepper, chili powder ,cayenne powder , parmesan cheese , panko bread crumbs ,and possibly anything else laying around the spice area that i think might add a touch on yum to it .....
store bought mixes not terribly often though
i typically do it to taste as i go and try to not get carried away with any one thing .
probably never did one mix the exact same as the next and often just add to my big bag when it gets low
House of autry yellow cornmeal and add some complete seasoning
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I also adjust the recipe depending on audience. I’m much more adventurous on the culinary wheel of excitement if it’s just me eating the final product!Quote:
Originally Posted by Ketchn
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Yellow cornmeal & lots of black pepper in our house.
2/3 cornmeal,1/3 flour, Tony Chacheres and pepper added, easy on the Tony's so it's not to salty. Attachment 394981
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Using Zaratrain's seasoned with lemon most of the time (no doctoring) but if pan frying slabs generally a Garlic & Herb mix plus very fine ground black pepper and canning salt. Canning salt crystals are flat, stick well to raw fish fillets. Deep frying, a buttermilk wash is used mid-coat but pan frying after seasoning the raw fillet I coat in AP flour, shake off excess, and let rest individually on wax paper. Once sticky a quick dunk in egg wash then off to my secret dredge, cake flour with ground mustard, ground bay leaf, ground thyme, ground cloves, fine ground black pepper, fine ground white pepper, fine ground red pepper, onion powder, & garlic powder (not a secret now). The fillets cook up in peanut oil, not enough to reach 1/2 fillet thickness, seasoned with thinly sliced onions & garlic (these are fried then discarded) till a good outer crunch is formed. I turn twice to get the super crust. Customarily afterwards these fillets are topped with crab meat, crawfish, course chopped up shrimp, all sauteed in butter, fresh squeezed lemon juice, and a bit of salt and black pepper. This coating holds extremely well in a warmer till all fillets are cooked. Better to not crowd in pan when cooking so steam from the other fillets don't soften the outside of ajacent fillets cooking. We will eat this over angel hair pasta. The fillets take on the taste of fried crawfish so that is always in the background while chewing.
I use Shawnees Best white cornmeal mix and Tony Chacheres Cajun seasoning. I have started using some prepared mixes and the whistle stop fish is pretty good, has a heavy dill taste. Andy’s Cajun fish breading is also good.
Nice!!! That has to be fantastic!Quote:
Originally Posted by rojoguio
I’m pretty sure Diners, Drive Ins and Dives is gonna stop by and film next time you’re cooking!
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Here is a blackened seasoning mix. Watch out as it's addictive and I actually prefer it over fried crappie.
4 ½ teaspoons smoked paprika
3 teaspoon garlic powder
3 teaspoon dried oregano
3 teaspoon onion powder
1 ½ teaspoon cumin
1 ½ teaspoon salt
1 ½ teaspoon brown sugar
¾ teaspoon cayenne pepper
Cornmeal and Tony's. I mix his original seasoning mix from his cookbook. It doesn't seem to be as salty as the store bought. I seldom use store bought breaders as most of them contain flour. As far as I'm concerned flour is for chicken and shrimp, cornmeal is for fish.
i have made a few batches that were pretty HOT .....whoops my bad :RoflQuote:
Originally Posted by GREENFISH
Same!!Quote:
Originally Posted by Ketchn
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No batter at my house!!
Straight up breading.
Fish patted dry with paper towel.
Andy’s breading (white and maybe some red mixed in or Kentucky seasoned flour). Most of time just white Andy’s.
10 inch iron skillet with about 2 to 3 inches of vegetable oil.
Simple and perfect around my house.
I would like to try the fish tacos I’ve seen members post.
Chuck
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I should try that corn meal. What I use is Italian style bread crumbs and put in Johnny's seasoning and garlic powder. Sometime's some Italian seasoning but out now and never remember to get more!
Cornmeal mixed with the pulp from making Tabasco sauce.
Self rising yellow corn meal with Lawry's steak seasoning. Little black pepper.
cut your fillets length wise into strips if you want to make tacos .....Quote:
Originally Posted by Chuck Adams
strips of crispy fried crappie in a taco are about .....THE BOMB !
Straight yellow corn meal with salt/pepper or Tony Chachere's with nothing added. I do occasionally dip the fillets in a diluted white vinegar/water solution before breading for a little extra zest. Grilling steaks, crappie fillets on aluminum foil with salt/pepper and parmeson cheese on top "usually never make it inside the house".
Hungry for fish already this morning. Geeeeeze.......
This is probably mostly a Md thing, but if I'm mixing a seafood seasoning it's gonna have some Old Bay in it.
Attachment 396093
I grew up in New Orleans but love Old Bay seasoning too. It's not just for Maryland anymore...............got to share right. Old Bay has numerous applications but my main use is poaching very large crappie fillets to make a warm Crappie dip.
I have started dabbling with old Bay and like it. Wonderful on steamed shrimp.
I mostly just used the yellow cornmeal add a touch of flour. If I want the fillets more crisper then i will dip the fillets in mustard before the meal will make the fillets more crisper.
LittleJohn
yellow 1/2 cup yellow cornmeal, 1/2 cup flour and Cajun seasoning to taste.
I will add some extra Cheyenne pepper to spice it up
Egg dip,crushed saltine crackers,little bit shore lunch mixed together and fry in butter medium heat...don't skimp on the butter:)
A little Tony Cachere's in fine ground white cornmeal is hard to beat in my opinion