Fish Fry Seafood Fry Mix was especially developed with three different flours to completely coat your favorite seafood and seal in natural juices. And, with this special pepper and spice blend recipe, your next fish meal will have the flavor of a good old-fashioned fish fry.
Yellow Corn Flour, Bread Crumbs (Enriched Bleached Wheat Flour [Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Whey [Milk], Dextrose, Soybean Oil), Salt, Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Meal, Spices (Including Black Pepper, Celery Seed, And White Pepper), Rice Flour, And Garlic.
2 tbsp. Mix (18g)
All You Need
1/2 cup McCormick® Fry Mix
1 lb. Fish Fillets*
Water or Milk
POUR Fry Mix into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, with water or milk. Shake off excess.
COAT fish, several pieces at a time, evenly with Fry Mix. Let stand 5 minutes. Discard any remaining Fry Mix. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce. Use the entire package to coat 4 to 6 lbs fish.
*Best with catfish, tilapia, flounder, or trout.
Deep Fry: Pour oil into deep-fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat to 375° F on medium heat. Carefully add fish, several pieces at a time, to hot oil. Fry 3 to 5 minutes, turning once to brown evenly. Fish is done when golden brown and fish flakes easily with a fork. Drain on paper towels.
Oven Fry: Cover bottom of shallow baking pan with melted butter. Arrange fish in single layer in pan; turn to coat with butter. Bake in preheated 425º F oven 10 to 20 minutes until golden brown around edges and fish flakes easily with a fork.