Seasoned Corn Meal Coating For Fish Or Chicken Recipes

HOMEMADE CORNMEAL FISH FRY MIX

Steps:

• Place all ingredients in a plastic bowl with a lid or in a brown paper lunch bag. Shake vigrously to mix all ingredients.
• Drop cleaned and washed fish fillets into bowl or bag filled with cornmeal mix and shake vigorously again to coat and then drop fish into canola or peanut oil heated to 375° Fahrenheit to deep fry for 5-7 minutes or until fish is golden brown.

SEASONED CORN MEAL COATING FOR FISH OR CHICKEN

Steps:

• For Pan Fried Fish: 4 servings.
• Coat 1 lb fresh or frozen fish fillets, thawed, in combined dry ingredients.
• Dip in milk; coat again in dry ingredients. Heat 2-3 tbsp oil in large skillet over medium heat.
• Fry 2-3 minute per side or till fish flakes easily with fork.
• Oven Fried Chicken: 6 servings.
• Heat oven to 375 degrees. Dip 2 1/2 to 3 lb. cut-up broiler fryer chicken in milk.
• Coat in combined dry ingredients; place chicken, skin-side up, on a 15 x 10" jelly roll pan; lightly brush with 3 tablespoons melted butter.
• Bake 50-55 minute or till juices run clear when chicken is pierced with fork.

CORNMEAL-CRUSTED CATFISH

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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.

CORNMEAL OVEN-FRIED CHICKEN

Steps:

• In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.