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After nearly 100 years...the tradition continues!

Try this scrumptious breading recipe using our great yellow or white Indian Head corn meals!

Fish/Seafood Breading

¾ cup corn meal

¼ cup all purpose flour

2½ teaspoons salt

¾ teaspoon ground red pepper

½ teaspoon ground black pepper

½ teaspoon ground cumin

½ teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

2 eggs

2 tablespoons water

Vegetable oil

[For a spicy breading double red and black pepper]

Preparation time: 10 minutes

1. Combine corn meal, flour, salt, spices, garlic and onion in medium bowl.

2. Beat eggs and water in small bowl.

3. Dip fish fillets in dry ingredients, then in egg mixture, then in dry again.

4.Heat oil in large skillet over medium heat. Fry coated fish 2 to 3 minutes per side or until fish flakes easily with a fork or deep fry at 350° F for 5-6 minutes.

For chicken follow the same procedures except fry 6-10 minutes on each side or deep fry at 350° F for 15 minutes or until chicken is 170° F inside.

Baking Directions:

Coat fish the same as for frying. In shallow pan melt enough magerine to cover the bottom of the pan. Place breaded fish in melted margarine. Turn fish to coat both side with margarine. Bake 10-20 minutes (depending on the thickness of the fish) at 400° F turning fish when half done.