SOUTHERN FISH FRY — STONE-MILLED CORN

SOUTHERN FISH FRY — STONE-MILLED CORN + WHEAT This ain't factory flour with a little seasoning thrown in. Organic fresh milled corn and USA grown seasonings. No preservatives, additives used. Just Organic corn, flour, spices. Our Southern Fish Fry starts with real yellow corn and wheat that we mill fresh in Louisiana, then blend with a straightforward mix of salt, pepper, garlic, onion, paprika, cayenne and traditional seasonings. The result is what fish fry ought to be: crispy, golden, well seasoned and full of real corn flavor. No preservatives. No artificial flavors. No strange fillers. Just freshly milled grain and real seasoning. We developed this one for catfish, but don't stop there. Try it on shrimp, oysters, crappie, bass, chicken, okra, squash or green tomatoes. For the best traditional Southern flavor and crisp texture, we recommend frying in pure beef tallow or lard at 350–365°F. HOW TO USE: Pat fish dry and coat generously. For a heavier crust, dip in buttermilk first, shake off the excess and then coat. Let it rest about 5 minutes before frying. HOT GREASE. GOOD FISH. GOOD PEOPLE. That's about as complicated as supper needs to be. 1 LB (454 g) | Fresh Milled in Louisiana