Homemade Seafood Breader
Seafood breading mix is a versatile and delicious blend of seasonings and flour, perfect for coating a variety of seafood such as fish, shrimp, calamari, and scallops. This convenient mix adds a flavorful and crispy crust to any seafood dish.
Ingredients
- 2 cups Cornmeal
- 1/2 cup Flour
- 1/2 tsp Fine sea salt or 1 tsp kosher salt
- 1 tsp Paprika
- 1 tsp Onion powder
- 1 tsp Garlic Powder
- 1/2 tsp Celery salt
- 1/2 tsp Cayenne pepper
- 2 tsp Lemon Pepper optional
- 1/2 tsp Freshly ground black pepper
Optional Flavor Profiles
- 2 tsp Creole seasonings Use this to replace the lemon pepper seasoning. For a more pronounced flavor up the 2 tsp to 1 or 2Tbsp.
- 2 tsp Blackening seasoning Use this to replace the lemon pepper seasoning. For a more pronounced flavor up the 2 tsp to 1 or 2Tbsp.
- 2 tsp Jerk seasoning Use this to replace the lemon pepper seasoning. For a more pronounced flavor up the 2 tsp to 1 or 2Tbsp.
- 2 tsp Asian Use this to replace the lemon pepper seasoning. For a more pronounced flavor up the 2 tsp to 1 or 2Tbsp.
Instructions
- Mix all ingredients and store in an airtight container.
Prep the seafood and dredge
- Pat shrimp, fish fillets, or scallops dry with a paper towel.For a thicker, crispier coating, dip your seafood in a beaten egg or buttermilk wash.Dredge each piece in the breading mix, ensuring an even coating.
Cook until golden and crisp
- Pan-fry: Heat oil in a skillet over medium-high heat. Fry seafood for 2–3 minutes per side, until golden and cooked through.Deep-fry: Heat oil to 350 °F and fry in small batches until crispy and golden. Drain on paper towels.Oven-bake: Preheat oven to 425 °F. Place coated seafood on a parchment-lined tray and bake 12–15 minutes, flipping once halfway through.
Serve
- Serve hot with tartar sauce, lemon wedges, or your favorite dipping sauces.
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