Description
A bold, crispy fish fry seasoning blend made from scratch with cornmeal, spices, and Southern tradition.
Ingredients
Scale
Base Mix (Yields ~2 cups):
- 1 cup yellow cornmeal (medium grind)
- ½ cup all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp ground black pepper
- 1½ tsp kosher salt
- ½ tsp cayenne pepper (optional)
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp baking powder
- 1 tbsp fine corn flour (optional)
Optional Add-Ins:
- 1 tsp lemon zest
- 1 tsp brown sugar
- ¼ tsp mustard powder
Instructions
- Mix Ingredients: In a large bowl, whisk all dry ingredients until well combined. Use a sifter if needed.
- Store: Transfer mix to an airtight jar or container. Label with date and store in a cool, dry place for up to 6 months.
- Prepare Fish: Pat fish fillets dry. Slice thick fillets to ¾-inch or less for even cooking.
- Dredge: Beat 1 egg with 2 tbsp water or use buttermilk. Dip fillets in liquid, then press into seasoning mix. Rest 5 minutes.
- Fry: Heat oil to 350°F. Fry fillets 3–4 minutes per side until golden and crisp.
- Drain: Let fish rest on a wire rack or paper towels. Serve hot with sides like slaw, hush puppies, or sweet tea.
Notes
- For gluten-free: use chickpea or rice flour.
- For extra crisp: double dredge fish.
- For baking: spray coated fillets with oil, bake at 425°F for 15–18 minutes.
- Great for shrimp, chicken tenders, and even veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Seasoning mix
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 65 kcal
- Sugar: 0 g
- Sodium: 310mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg