Fried Fish Breading
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Crispy Fried Fish is a Southern staple – the right breading is the key to this.
Fish breading needs to be crispy, and not mushy. The flavor should add to the fish but not cover it up, the seasonings add to the complexity of the flavor and still compliments to fish. Corn meal is the traditional breading, but some added flour helps to protect the fish and allows it to brown.
Fried Fish Breading
Category
Southern Cooking
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- 2½ cup corn meal
- 1 cup flour
- ½ cup corn starch
- 2 Tbsp baking powder
- 1 Tbsp Creole Seasoning
- 1 Tbsp Lemon Pepper Salt
- 1 Tbsp paprika
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1 tsp dill weed
- To Make the Fish
- 1 cup flour
- 1 cup milk
- 2 eggs
Instructions
- Mix the ingredients together and store in a zip lock bag or sealed container.
- To Make the Fish
- Put a cup of flour on a plate.
- Mix 1 cup milk and 2 eggs and put this in a pie plate.
- Place a couple of cups of fish breading on another plate.
- Pat the fish dry, and then dip into the flour to coat lightly – this helps to hold the milk/egg mixture.
- Then dip the fish in the milk/egg wash and let the excess drip off.
- Then dip the fish into the breading and cover thoroughly on both sides.
- Place the fish on a plate to set at least 15 minutes.
- Heat the oil to 375 degrees F. Fry the fish until golden brown. Don’t crowd the fish in the pan and don’t overcook.
- If you’d like to make a fish batter for coating the fish, mix 3/4 cup breading to one cup beer or 1 1/8 cup breading to one can of beer.