Seasoned Flour for Frying Fish

This is a simple recipe for developing a seasoned flour used to fry fish, seafood, and chicken livers. You can make this recipe ahead of time and store it in bulk in an air-tight container for use anytime. While we usually fried Catfish, Croakers, Spots, and Perch with this mix, it is very versatile and can be used on all sorts of seafood as well as chicken. The recipe below can be adjusted to your preference. I like to add more black pepper and cayenne. Some people will add more salt. It's up to you and what you prefer but the base recipe below will yield excellent results.

Prep Time10

Cook Time0

Total Time10

Cuisine: Southern

Ingredients

1.5 Cups medium ground cornmeal yellow non-rising
1.5 Cups all-purpose flour
1 tbsp salt
1 tbsp onion powder
1 tbsp paprika
1 tsp cayenne pepper optional

Instructions

Mix all of the ingredients together and store in an air-tight container until ready to use.

Notes

When frying fish or seafood, use a good quality peanut oil or similar oil that can handle a high temperature. Dredge your fish in the flour mix and shake off any excess or do it like we do; dump your mixture into a brown paper bag along with the fish and shake it all until coated. If you want a crunchy or thicker coating, you can dredge the fish in an egg wash or buttermilk and then coat with the seasoned mixture. We usually just coated the fish without a wash.