Best 5 Cornmeal Coating Recipes
**Cornmeal Coating: A Southern Staple with a Crispy, Golden Crunch**
In the realm of Southern cuisine, cornmeal coating stands as a culinary cornerstone, a staple ingredient that transforms ordinary dishes into golden-brown masterpieces. This versatile coating, made from finely ground dried corn, adds a delightful crunch and savory flavor to a wide array of foods, from succulent fried chicken and fish to crispy okra and tender hush puppies. As you venture into the recipes presented in this article, you'll discover the secrets to creating a perfect cornmeal coating that will elevate your dishes to new heights of flavor and texture. From the classic Southern-fried chicken recipe, where cornmeal joins forces with aromatic spices to create a crispy, flavorful crust, to the tantalizing cornmeal-crusted catfish, which boasts a flaky interior enveloped in a golden-fried exterior, each recipe showcases the versatility and deliciousness of cornmeal coating. So, prepare to indulge in a culinary journey that celebrates the Southern tradition of cornmeal coating, and let your taste buds rejoice in the symphony of flavors and textures that await you.
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
CATFISH WITH CORNMEAL COATING
I learned this from a friend's grandpa and adapted it a bit for modern tastes. My friends and neighbors who've hated catfish love my recipe and even eat it cold.
Provided by Christi Cook
Categories Fish
Time 35m
Number Of Ingredients 6
Steps:
- 1. Whether you are using fresh or frozen catfish filets make sure that they are completely thawed. Make sure to remove anything red on the meat by shaving it off with a good sharp knife. Pat dry with a paper towel.
- 2. Put oil in a Dutch oven or similar deep cooking pot. Heat it until when you put in the end of a wooden spoon handle and see it bubble around the handle.
- 3. While the oil is heating, mix all of the dry ingredients it a flat bottom bowel. Take each filet and press it into the cornmeal mixture. Cover the top surface with mixture and press in firmly. Flip and repeat. Place filet on a plate while you're waiting for the oil to heat. This allows the oil in the fish to better absorb the coating. It help lesson the amount of batter that that falls to the bottom of the pan. (You can make up and add more coating as needed.)
- 4. Cook each side about 3-4 minutes until coating is dark yellow not quite brown. When you insert a fork it should be easy to insert and remove. This is a good indicator of doneness.
CORNMEAL COATING
This recipe is courtesy of Susan Spicer and can be found in her new cookbook, "Crescent City Cooking."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes enough for 1 pint shucked oysters
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a small bowl or pie plate. Adjust seasoning, if desired.
FRIED GREEN BEANS, SCALLIONS AND BRUSSELS SPROUTS WITH BUTTERMILK-CORNMEAL COATING
This buttermilk batter fries up to a fluffy/crispy coating. When I was deciding what vegetables I wanted to coat and fry with this batter I knew that I would use scallions and green beans. (I used green beans with almost all of my recipe tests this week) Then I found a half-pound of brussels sprouts that had seen better days in my crisper. I trimmed off the yellowing outer leaves, quartered them, gave them a dunk in the batter and eased them into the hot oil. Now I will never throw out old brussels sprouts again. Okra would also be a good choice for this recipe. You can serve these plain or with any number of dips, either spicy (think Sriracha or chipotle aioli) or Japanese.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine cornstarch, polenta or cornmeal, salt and baking powder in a bowl and whisk together. Add buttermilk and sparkling water and whisk together until mixture is blended and has the consistency of thick cream.
- Top and tail beans. Trim brussels sprouts and quarter. Trim root end off the scallions and cut away dark green ends.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing vegetables from the oil.
- Using tongs, dip vegetables into batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over halfway through with the spider to make sure the coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches.
- Using the spider, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 41 milligrams, Sugar 2 grams, TransFat 0 grams
CORNMEAL AND HERB CHICKEN COATING
Forget buying those shake-and-bake mixes when you can make this delicious one in no time at all. It is the tastiest chicken ever.-Vera A. Head, Cumming, Iowa
Provided by Taste of Home
Time 1h10m
Yield Recipe makes enough coating for three chickens, 2-1/2 to 3 lbs. each
Number Of Ingredients 11
Steps:
- Combine all ingredients. To use, place 1 cup mixture in a shallow dish or bowl; toss chicken pieces until coated. Place on a baking pan and bake at 350° for 1 hour. Store unused mixture in an airtight container.
Nutrition Facts : Calories 104 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 1552mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Choose the Right Cornmeal: Select coarse cornmeal for a crunchy coating or fine cornmeal for a tender crust.
- Season the Cornmeal: Enhance the flavor of the coating by adding herbs, spices, and seasonings like paprika, garlic powder, onion powder, or chili powder.
- Use Buttermilk: Buttermilk helps create a crispy crust and tender interior. If buttermilk is unavailable, use plain yogurt mixed with an equal amount of water.
- Double-Coat for Extra Crispiness: For a thicker, crispier coating, dip the food into the buttermilk mixture, coat it with cornmeal, dip it again in the buttermilk, and then coat it again with cornmeal.
- Preheat the Oil: Ensure the oil is hot enough before frying. Use a thermometer to monitor the temperature and adjust as needed.
- Avoid Overcrowding the Pan: Fry the food in batches to prevent overcrowding, which can cause the oil temperature to drop and result in soggy coating.
- Drain on Paper Towels: After frying, transfer the food to a plate lined with paper towels to absorb excess oil.
Conclusion:
Cornmeal coating adds a delightful crunch and flavor to various dishes. Whether you're frying, baking, or grilling, cornmeal provides a protective layer that keeps the food moist and succulent. Experiment with different seasonings and techniques to create unique and delicious cornmeal-coated dishes. From crispy fried chicken to tender baked fish, the versatility of cornmeal coating makes it a staple in many cuisines worldwide. So, embrace the delightful texture and taste of cornmeal coating and enjoy culinary creations that will satisfy your taste buds.
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