SOUTHERN FISH FRY
May 28, 2019
4 minutes
PHOTOGRAPHY BY NICOLE DU BOIS
RECIPE DEVELOPMENT BY KATHLEEN KANEN
FOOD STYLING BY VANESSA ROCCHIO
STYLING BY BETH K. SEELEY
CORNMEAL DREDGE
Makes 3 cups
Planning a big fish fry? Mix up a few batches of this classic dredge and keep it in an airtight container, so it’s ready to go when you are.
2 cups stone-ground cornmeal
1 cup all-purpose flour
3 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground black pepper
1. In a medium bowl, whisk together all ingredients. Use immediately, or cover and store for up to 6 months.
NASHVILLE HOT CATFISH AND OKRA
Makes 6 servings
This classic pairing gets a spicy upgrade with a homemade hot
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