¾ cup yellow cornmeal
½ cup all-purpose flour
1 ½ tsp. salt
¼ tsp. Ground red pepper
½ tsp. black pepper
½ tsp. cumin
¼ tsp. chili powder
1 tsp.garlic powder
1 tsp. onion powder
Blend all ingredients in mixing bowl until mixture is uniform. Did the fish fillets and water and then coat with spreading. Place coated fillets in greased baking pan. Preheat oven to 350° and bake for 30 minutes or until fish flakes easily with a fork.
Pan fry: heat oil in large skillet over medium heat. Fry 2-3 minutes per side.
Deep fry: 4-6 minutes at 350°.
I copied this recipe from the bag of Indian Head Stoneground Yellow Cornmeal. I was encouraged by the array of spices, garlic and onion to write it down. So we tried it the other night and I have a couple of observations.
That teaspoon and a half of salt listed in the recipe just seemed like too much, and I should just have cut down on the salt. I didn’t put any in. It still tasted good – this was in no way a disaster, but the coating of the fish still needed to have some salt added to it.
After following the oven-cooking instructions, the coating still tasted like flour. I figured that pan-frying for deep-frying would fix that problem. I think you could improve the taste when using the oven method by drizzling just enough oil over the fish to cover it completely.
Next time – we pan-fry!
Recipes out of the Blond Box 