Another tough afternoon in the test kitchen. I haven't quite finalized the proportions yet, here's a terrific breading recipe that I'm working on. Sort of "Old South meets Southwest" concept smashing together a traditional corn meal breading with a Southwest influence.
I salted and floured some fish fillets, then coated them with a roughly equal mix of Survival Spice™, flour and corn meal, then fried them in a cast iron skillet. Normally, in a standard breading procedure, you would dip the fish in some sort of liquid- milk, buttermilk, egg, beer, etc. after you dusted it with flour the first time, but this fish was so moist that I didn't have to. I fried them in a cast iron skillet with just a bit of oil, over medium heat. You don't want to burn the corn meal, so take it easy!
The nice thing about this technique is that you hardly have to use any oil, so it still tasted great and is reasonably healthy, too.
I'm definitely going to do this one more time soon, then adjust the technique for chicken and thicker cuts.
This looks fantastic!