Fish Fry Seasoning and Breading
If your fish fry breading keeps falling off in the grease, turning soggy, or tasting bland, this recipe fixes all of that. The coating actually sticks, fries up crispy and golden, and stays packed with flavor in every bite. I’ve been sharing Southern comfort food recipes online for over 10 years, and one thing about me, I’m not serving pale, under-seasoned fried fish. This recipe gives you that crunchy fish fry texture people need in their lives.
Servings 6 servings
Calories 123kcal
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika Regular paprika is fine.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼-1 teaspoon cayenne pepper Optional for a spicy kick. I like it spicy and add a full teaspoon.
- salt and pepper to taste
Instructions
- Combine all of the ingredients in a bowl and stir.
- Pair the fish fry breading with this Catfish Nuggets Recipe.
Notes
When making your own spice blend you should always make it to suit your taste. If it's your first time, cut the spices noted in the recipe in half. Taste the blend (you will have to do so before mixing it with flour), and then build and add more to suit your taste. You can always add additional spices in, but once you have added something, it's much harder to walk that back.
The recipe can be easily doubled, tripled, etc. for batch use.
Nutrition
Serving: 0.25cup | Calories: 123kcal | Carbohydrates: 26g | Protein: 3g