An ideal cornmeal coating that turns golden and has a smart, crisp crunch is the key to a great southern fish fry. And the easiest way to achieve that is with your own Homemade Cornmeal Fish Fry Mix!.
It’s very simple to make your own cornmeal mix to coat fresh fish before frying. All you need are a few common kitchen items and about two minutes. The benefits? .
Fried fish is a delicious and popular dish across many cuisines. The secret to perfectly fried fish is having a light, crispy coating that seals in moisture and provides great texture and flavor The two most common breading options for frying fish are cornmeal and flour. But is one better than the other? Here’s a detailed comparison of frying fish in cornmeal versus flour to help you decide which is best for your recipes
An Overview of Cornmeal and Flour for Frying Fish
Cornmeal and flour both make excellent coatings for fried fish but they achieve slightly different results
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Cornmeal creates a crispy, crunchy crust with a distinctive corn flavor The coarse texture of cornmeal gives fried fish a nubby, textured exterior
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Flour produces a smooth, delicate, and flaky crust. The fine texture of flour allows it to adhere closely to the fish.
So cornmeal provides more crunch and corn taste, while flour offers a lighter, more subtle coating. Beyond texture and flavor, there are some additional factors to consider when choosing between cornmeal and flour.
Cornmeal’s Advantages for Frying Fish
Using cornmeal to coat fish before frying offers several benefits:
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Lower fat absorption: The coarser particles of cornmeal absorb less oil compared to fine flour. This results in fish that is less greasy.
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Holds up better to sauces: The sturdy, nubby crust created by cornmeal stands up well when paired with tartar sauce or other condiments. Fish coated in flour can become soggy.
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Distinct corn flavor: The pleasant corn taste of cornmeal is a nice complement to the mild flavor of fish like tilapia, cod, or catfish.
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Crispier crust: Cornmeal fries up extra crispy and crunchy, giving great textural contrast to the tender interior of the fish.
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Gluten-free: Cornmeal contains no gluten, making it a good choice for anyone avoiding gluten. Most flours contain gluten.
So if you want gluten-free, low-fat fried fish with a robust crunch and corn taste, cornmeal is likely the better choice.
Flour’s Strengths for Frying Fish
Using flour to coat fish before frying also has some advantages:
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Lighter, more delicate crust: Flour produces a thin, smooth, and flaky crust that lets the flavor of delicate fish shine through.
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Less strong flavor: Unlike cornmeal, flour has a neutral taste that doesn’t impart much flavor of its own. This allows the essence of the fish to take center stage.
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Finer crispness: The finer particles of flour yield a delicate crispness compared to the heartier crunch of cornmeal. This can provide a more elegant texture.
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Adheres well: The fine particles of flour form a cohesive coating that adheres beautifully to fish fillets, preventing breading from falling off.
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Versatile flavor options: Since flour itself has a neutral taste, it can be easily seasoned or incorporated with spices, herbs, or other flavors.
If you want a light, refined crust that highlights the flavor of the fish itself, flour is likely the better option.
Combining Cornmeal and Flour for Fried Fish
Rather than choosing between cornmeal and flour, another great option is to combine the two for frying fish. Mixing cornmeal and flour allows you to get the best of both worlds:
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Cornmeal still provides its signature crunch and mild corn flavor.
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Flour enables the coating to better adhere to the fish.
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Together they strike the perfect balance of crispness, flavor, and cohesion.
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You can adjust the ratios based on your texture and flavor preferences. More cornmeal = more crunch, more flour = more tenderness.
A 50/50 blend of cornmeal and flour makes an excellent multipurpose fish fry batter. But feel free to experiment to find your ideal combo.
Additional Tips for Delicious Cornmeal and Flour Fried Fish
Beyond choosing cornmeal vs. flour, there are some additional tips to ensure your fried fish turns out perfectly crunchy and flavorful:
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Use egg or buttermilk to help the coating stick to the fish and remain intact during frying.
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Season the coating with spices, herbs, hot sauce, or citrus zest.
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Allow coated fish fillets to rest 5-10 minutes before frying to help coating set.
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Fry fish in clean, fresh oil heated to 350-375°F to achieve an ultra crispy crust.
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Frying in small batches prevents oil temperature from dropping too much.
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Drain fried fish on a wire rack over a pan to allow excess grease to drip off.
The Verdict: Cornmeal vs. Flour for Frying Fish
So in the battle of cornmeal vs. flour, is one better for frying up delicious fish? The answer is that they both have merits, and combining the two may be the best approach to get perfect texture and flavor. Here’s a quick summary:
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Use cornmeal when you want hearty crunch, corn taste, and a gluten free crust.
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Choose flour when you want a thin, delicate crust that highlights the fish flavor.
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For the best of both, use a 50/50 blend of cornmeal and flour.
The most important thing is choosing a coating you love the taste and texture of. So experiment with different cornmeal-to-flour ratios to discover your favorite! With a well-seasoned coating and proper frying technique, you can enjoy fabulously crispy fried fish.
Tips for Making the Best Fried Fish
- When cooking for a group, frying up fillets is best. This keeps those tiny fish bones from getting swallowed by accident.
- Also, cutting fillets into smaller strips or “nugget”-sized pieces makes sure they cook evenly and crisply, and it’s a great idea for feeding a lot of people.
- Keeping the oil at a steady temperature is must. Check the oil with a thermometer to make sure it doesn’t cool down or get too hot. The first method makes fish weak and soggy, while the second method makes fish undercooked and overly browned.
- Only add a few pieces of fish at a time to the hot oil. This gives the fish plenty of room to cook evenly and get a nice crunch. It also keeps the oil from getting too cold by adding too many fish pieces at once.
What Makes A Good Fish Fry
A true fish fry is all about gathering. It’s chance to get together with friends, family or neighbors, swap fishing tales and enjoy the latest catch. In the area where I live, that means looking forward to a fish fry every Friday night. Fried catfish, bass, and crappie are some of the best freshwater fish they serve.
TIP: If you don’t have any fresh fish to fry, try catfish filets that have been individually frozen at your local grocery store.
Besides breading your fish in crunchy cornmeal, there are a few things that are always present at a good fish fry.
A fish fry is not all about the fried food though. It’s also a great place to find bright, fresh vegetables and other seasonal dishes, like:
Cornmeal Crusted Fried Fish
Can you fry fish with cornmeal instead of flour?
Cornmeal might not make a good substitute for flour when it comes to baked goods, but it can be used instead of flour when you’re frying fish, chicken, and other meats. Here’s what you should know about how to fry fish with cornmeal instead of using flour.
Does fried fish need cornmeal?
The answer is a resounding “Yes”! Some people don’t like any cornmeal or any flour on their fried fish. But this Southern recipe calls for some of both. With that said, using both also gives it an added crispness. However, fortunately, it’s also good if you replace the undesired item with the other.
How do you cook fish with cornmeal?
Next, dip the coated fish into the egg mixture and then back into the cornmeal mixture again. Heat the oil on the stove on medium heat in a large frying pan or skillet. Fry the fish for about two or three minutes on each side, until the fish will flake easily when you prod it with a fork.
How do you make a fried fish fillet with cornmeal?
Heat the fat over medium-high. Dip each fillet first into the egg mixture, coating each side. Next, place each coated fillet in the cornmeal mixture and press gently to help the mixture adhere to the fish. Turn each fillet over and repeat until the whole fillet is covered with the dry mix.