I like fried fish with a hard, crunchy shell; the texture contrast between the flaky fish and the crunchy crust is what makes the dish for me. Cornmeal provides that shell far better than bread crumbs. It’s also a one-step process—just dump the fish in the dredge and fry. There’s no need to dirty multiple bowls with flour, egg, and bread crumbs.
In a medium bowl, stir together all the ingredients until combined. Transfer to a container with a tight-fitting lid and store in a cool, dark place for up to 6 months.
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