Cornmeal Coating Recipe
This is a basic cornmeal coating for fried fish. You can substitute any type of fish you like.
Marinated in creamy buttermilk, coated with a crispy cornmeal batter, and then deep friend to a golden brown, flaky catfish prepared Southern-style is divine.
A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
I read another review in which they said it wasn't crispy enough; which I cannot understand. This coating was really crispy but still light. I hate a thick batter and this is exactly what I was looking for. I followed the recipe minus the thyme. This recipe is a keeper!
I decided to make sole fish and chips for dinner as the man of the house requested a corn mean crusted fish (I usually use beer batter)- this was the recipe to try. For the flour/cornmeal part I only used Lawrey's Garlic salt, cayenne pepper, and a little ground black pepper. I also used about 1/4 cup for cornmeal than the recipe calls for. It turned out great and was nice and crispy. For people who are having a hard time getting a crispy crust try having your frying oil at a higher temperature. I use peanut oil for frying and have it about 375-400 degrees. Not only does it get a nice brown exterior it's super crispy and things fry faster so you don't feel like you are eating as much grease.
Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown.
Made it as the recipe is written and I couldn't really taste any of the seasonings well. It had such a high ratio of flour to cornmeal that it wasn't very crunchy/crisp, but I suppose it is called a "coating"... I won't make it again.
Simple and delicious recipe for tender zucchini with a thin, crispy coating of cornmeal.