Cajun fish fry coating made from scratch envelops your fried fish fillets and other foods with savory spicy crunch.
Cajun Fish Fry Coating
By Sue Lau | Palatable Pastime
Cajun fish fry coating is my recipe of the day.
Essential to any type of fried fish or seafood is a quality coating- whether it be batter or crumb. There are many ways to go about making a crumb coating but the essence of it is that it should be balanced- too much cornmeal and it is gritty-too much flour or breadcrumb and it becomes pasty and soggy.
Of course, you can always do batter, but it is a different texture altogether. Sometimes you just might not be in the mood. Or the coating you like on a particular fish or seafood you might want to be different on another. As an example, I prefer batter coated shrimp. But fry coating on fish.
This particular coating is stylized after packaged fry coatings, which I sometimes use on occasion. But it is helful to know how to make a coating from scratch.
Along with the recipe, I have also included instructions for using it with fish fillets for either baking or frying.
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Cajun Fish Fry Coating
Cajun Fish Fry Coating
Ingredients
- 1-1/4 cups all-purpose flour
- 1 cup masa harina or fine corn flour
- 1/4 cup yellow cornmeal
- 1/4 cup Cajun seasoning
- 2 teaspoons salt
- 2 teaspoons paprika
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
Instructions
- Combine and store in an airtight container.
- Fish prep: 1 pound fish, 2 eggs, beaten with 3 tablespoons milk; dip fish in egg wash then in coating and repeat for each. Discard any used coating and egg wash and do not save.
- Fry: Fill pan 1/3 full with oil and heat to 375F. and fry fish for 3-5 minutes or until flaky and golden; drain.
- Bake: Heat oven to 425F. Place 1/8 inch oil in a baking pan. Coat fish on both sides with oil; bake for 10-20 minutes or until flaky and golden.
Notes
Yield: 2-3/4 cups
