I'm pretty much a yellow cornmeal only kinda guy, but I do sometimes shake in a bit of "Slap Ya Mama" Cajun Seasoning.
If I am not using just cornmeal as my breading for fried fish I may use one of the commercially available options. I like several of them.
But my question is, do you all mix anything on your own (I know most of you probably do lol)?
I’m going to try some blackened seasoning in yellow cornmeal tonight for my breading.
Other suggestions?
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I'm pretty much a yellow cornmeal only kinda guy, but I do sometimes shake in a bit of "Slap Ya Mama" Cajun Seasoning.
I mostly use fine ground yellow corn meal and fry in processed coconut oil. Every now and then I use Everglades "fish and Chicken" seasoning on our fish or Cavenders Greek Seasoning if I have to use Flour . I just ran out of the Fish and Chicken Everglades seasoning pressure cooking 2 chickens for chicken broth soup. The F and C is hard to find in our town, gonna order some online. I use Tempura batter a couple of times a year. We don't use any hot or spicy seasoning on our fish... wife likes it plain but I am a Ketchup guy.
Added some of these to my yellow cornmeal. Turned out good!
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trypman1 LIKED above post
i add so many things it defies the imagination .
and it depends on who is eating the finished product .
onion powder ,garlic powder , sea salt , black pepper, chili powder ,cayenne powder , parmesan cheese , panko bread crumbs ,and possibly anything else laying around the spice area that i think might add a touch on yum to it .....
store bought mixes not terribly often though
i typically do it to taste as i go and try to not get carried away with any one thing .
probably never did one mix the exact same as the next and often just add to my big bag when it gets low
sum kawl me tha outlaw ketchn whalesGREENFISH, SpeckledSlab LIKED above post
House of autry yellow cornmeal and add some complete seasoning
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GREENFISH, SpeckledSlab LIKED above post
I also adjust the recipe depending on audience. I’m much more adventurous on the culinary wheel of excitement if it’s just me eating the final product!
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Ketchn LIKED above post
2/3 cornmeal,1/3 flour, Tony Chacheres and pepper added, easy on the Tony's so it's not to salty.
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Using Zaratrain's seasoned with lemon most of the time (no doctoring) but if pan frying slabs generally a Garlic & Herb mix plus very fine ground black pepper and canning salt. Canning salt crystals are flat, stick well to raw fish fillets. Deep frying, a buttermilk wash is used mid-coat but pan frying after seasoning the raw fillet I coat in AP flour, shake off excess, and let rest individually on wax paper. Once sticky a quick dunk in egg wash then off to my secret dredge, cake flour with ground mustard, ground bay leaf, ground thyme, ground cloves, fine ground black pepper, fine ground white pepper, fine ground red pepper, onion powder, & garlic powder (not a secret now). The fillets cook up in peanut oil, not enough to reach 1/2 fillet thickness, seasoned with thinly sliced onions & garlic (these are fried then discarded) till a good outer crunch is formed. I turn twice to get the super crust. Customarily afterwards these fillets are topped with crab meat, crawfish, course chopped up shrimp, all sauteed in butter, fresh squeezed lemon juice, and a bit of salt and black pepper. This coating holds extremely well in a warmer till all fillets are cooked. Better to not crowd in pan when cooking so steam from the other fillets don't soften the outside of ajacent fillets cooking. We will eat this over angel hair pasta. The fillets take on the taste of fried crawfish so that is always in the background while chewing.
Last edited by Rojo; 02-22-2021 at 07:08 AM. Reason: forgot the ground cloves...........
GREENFISH, SpeckledSlab LIKED above post