For many years my wife’s grandparents lived on Lake Okeechobee in Florida and would bring us the best lake perch caught and cleaned by papaw himself. In fact, there was always money waiting if you could find a bone – he never had to pay out on that one! Rosie would fry that fish in a light crispy cornmeal coating that always seemed impossible to make myself. Eventually, she passed down the recipe and I have been using it, and the very specific ingredients, ever since.
ROSIE’S FISH FRY COATING
- 2 Cups Weisenberger Mills Fish Batter Mix
- 1 Cup Weisenberger Mills Cornmeal
- 1 Cup Flour
- 2 Tbs. Cavender’s All-Purpose Greek Seasoning
- 2 Tbs. Everglades Seasoning
- Mix all ingredients together in a 13×9 dish. It will be easier to coat fish this way.
- Dip fish or chicken fillets in whole milk and then into your fish fry coating.
- Allow to rest on a wire rack for 15 minutes.
- Fry in 350 degree oil until golden brown and cooked through.
- Remove and drain on paper towels or wire racks and then serve immediately.
You’ll love the crispiness of this mix in all it’s fried golden deliciousness. It’s perfectly seasoned, slightly herby, a little salty and great on both fish and chicken. For chicken, I dip them a second time in milk and dry mix again before letting them rest another 15 minutes – it makes an extra-crispy crust! Give it a try and stay true to the ingredients listed, Rosie would insist. Dig in!