Cornmeal Coating Recipes

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CORNMEAL BATTERED TROUT



Cornmeal Battered Trout image

Provided by Food Network

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

1 egg
1 cup water
3/4 cup flour
1/2 cup cornmeal
1 tablespoon chopped flat-leaf parsley, plus more leaves for garnish
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 rainbow or brook trout, dressed and butterflied
1/2 cup canola oil
Lemon slices, as a garnish

Steps:

  • Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating.
  • In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels.
  • Garnish with lemon slices and flat-leaf parsley leaves.
  • Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.

CORNMEAL OVEN-FRIED CHICKEN



Cornmeal Oven-Fried Chicken image

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

CRISTA'S CORNMEAL-CRUSTED CRAB CAKES



Crista's Cornmeal-Crusted Crab Cakes image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 35

2 tablespoons unsalted butter
2 shallots, thinly sliced
1 pound fresh Dungeness lump crabmeat, picked (high-quality canned if fresh not available)
1/2 cup gluten-free cracker crumbs
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh dill
Kosher salt and freshly ground black pepper
1 large egg
1/4 cup creme fraiche
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 cup coarse grind yellow cornmeal
1 teaspoon smoked paprika
1 teaspoon ground white pepper
1 teaspoon kosher salt
1 teaspoon seafood seasoning
1/4 teaspoon celery salt
1 large (1 1/2- to 2-pound) celery root, peeled
2 Pink Lady apples, unpeeled
3 tablespoons freshly squeezed lemon juice
2/3 cup mayonnaise, or more as needed
1/2 cup creme fraiche
1 tablespoon Louisiana-style hot sauce
1 tablespoon finely chopped fresh tarragon
2 teaspoons Dijon mustard
2 teaspoons coarse salt, or more to taste
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound pea shoots
1 bunch breakfast radishes, sliced paper thin
3 tablespoons olive oil
Juice of 2 lemons
1 to 2 teaspoons whole mustard seeds, optional
Kosher salt and freshly ground black pepper

Steps:

  • For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
  • Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
  • For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
  • Preheat the oven to 350 degrees F.
  • For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
  • In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
  • For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
  • Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.

CATFISH WITH CORNMEAL COATING



Catfish with Cornmeal Coating image

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

6 catfish filets
1 1/2 c yellow cornmeal
6 c canola oil
2 tsp garlic powder
4 tsp old bay seasoning
3 tsp lemon pepper

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.

SEASONED CORN MEAL COATING FOR FISH OR CHICKEN



Seasoned Corn Meal Coating for Fish or Chicken image

Make and share this Seasoned Corn Meal Coating for Fish or Chicken recipe from Food.com.

Provided by DallasDiva22

Categories     Chicken

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/3 cup yellow cornmeal
1/3 cup flour
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup milk or 1/4 cup water

Steps:

  • For Pan Fried Fish: 4 servings.
  • Coat 1 lb fresh or frozen fish fillets, thawed, in combined dry ingredients.
  • Dip in milk; coat again in dry ingredients. Heat 2-3 tbsp oil in large skillet over medium heat.
  • Fry 2-3 minute per side or till fish flakes easily with fork.
  • Oven Fried Chicken: 6 servings.
  • Heat oven to 375 degrees. Dip 2 1/2 to 3 lb. cut-up broiler fryer chicken in milk.
  • Coat in combined dry ingredients; place chicken, skin-side up, on a 15 x 10" jelly roll pan; lightly brush with 3 tablespoons melted butter.
  • Bake 50-55 minute or till juices run clear when chicken is pierced with fork.

Nutrition Facts : Calories 87.4, Fat 1.1, SaturatedFat 0.4, Cholesterol 2.1, Sodium 302.5, Carbohydrate 17.1, Fiber 1.3, Sugar 0.2, Protein 2.5

CORNMEAL-COATED CHICKEN



Cornmeal-Coated Chicken image

The pepper really comes through in this quick and convenient coating mix for chicken. "Not only is it tasty, it's certainly more economical than the store-bought kind," assures Aljene Wendling of Seattle, Washington.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings per batch.

Number Of Ingredients 12

1 cup all-purpose flour
1 cup cornmeal
4 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
ADDITIONAL INGREDIENTS:
1 broiler/fryer chicken (3 pounds), cut up and skin removed
3 tablespoons butter, melted

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients. Store in a cool, dry place for up to 6 months. Yield: 3 batches (2-1/4 cups total)., To prepare chicken: Place 3/4 cup coating mix in a resealable plastic bag. Dip chicken in butter; add chicken to bag, a few pieces at a time, and shake to coat. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear.

Nutrition Facts : Calories 404 calories, Fat 18g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 361mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein.

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Provided by Mama Smith

Categories     Seafood     Fish     Catfish

Time 30m

Yield 2

Number Of Ingredients 8

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

Steps:

  • In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
  • In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
  • Heat oil in deep fryer to 365 degrees F (185 degrees C).
  • Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g

HAPPY ACCIDENT CORNMEAL COATING (FOR FRIED FISH OR VEGGIES)



Happy Accident Cornmeal Coating (For Fried Fish or Veggies) image

This is the best fish coating I have made and my husband says that it is the best he's eaten. I substituted the first three ingredients for 1/2 cup of milk because I didn't want to go to the store and couldn't find another recipe that doesn't call for milk. It turned out to be an awesome combination that hardly leaves a single crumb in the grease.

Provided by LoveToCookHateToCle

Categories     Grains

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup melted unsalted butter
1/4 cup warm water
1 tablespoon all-purpose flour
1 egg
1 cup yellow cornmeal
2 teaspoons paprika
2 teaspoons garlic powder
salt and pepper
fish or vegetables, you want to fry
shortening, for frying

Steps:

  • Heat shortening in Dutch oven or deep fryer.
  • Beat together first four ingredients in a small bowl.
  • Mix the remaining ingredients in a pie pan.
  • Dip your fish or veggies in the wet mixture then dredge through dry mixture. (for thicker coating, do this step twice.).
  • Place coated pieces into hot grease and cook until done. I used a fry basket in a stew pot.
  • When thoroughly cooked, remove pieces to a wire rack to drain before serving.

Nutrition Facts : Calories 245.2, Fat 14, SaturatedFat 7.9, Cholesterol 77, Sodium 32.2, Carbohydrate 26.7, Fiber 2.8, Sugar 0.4, Protein 4.8

CORNMEAL COATING



Cornmeal Coating image

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

1 cup cornmeal
1 teaspoon chopped fresh thyme
1/4 teaspoon coarse salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
2 teaspoons minced fresh flat-leaf parsley

Steps:

  • Mix all ingredients together in a small bowl or pie plate. Adjust seasoning, if desired.

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