In a mixing bowl combine corn flour or all purpose flour, onion or garlic powder, salt, thyme, and black pepper.
Use to coat fish, chicken, or vegetables.
Store mix in tightly covered container in the refrigerator.
Makes about 2 cups.
Pan Fried Fish: In a shallow bowl combine 1 beaten egg and 1/2 cup milk.
Dip 1 pound fresh or thawed frozen fish fillets in beaten egg mixture, then in 1/3 cup Fry Coating.
In a 12 inch skillet heat 1/4 inch melted shortening or cooking oil.
Add fillets to skillet in a single layer.
Fry on one side about 3 minutes or till golden.
Turn and fry for 3 to 4 minutes more or till golden and fish flakes with a fork.
Drain on paper towels.
Makes 4 servings.
Fried Chicken: Rinse one 2 1/2 to 3 pound broiler fryer chicken, cut up.
Pat dry with paper towels.
In a shallow bowl combine 1 egg and 1/2 cup milk.
In a plastic or paper bag place 1/3 cup Fry Coating.
Dip chicken pieces in egg mixture.
Then, add chicken, 2 or 3 pieces at a time, to the bag and shake to coat.
In a 12 inch skillet heat 2 tablespoons melted shortening or cooking oil.
Cook chicken, uncovered, over medium low heat for 50 to 60 minutes or till tender, turning pieces occasionally.
Remove chicken.
Drain on paper towels.
Serves 6.
Fried Vegetables: Dip 1 pound sliced and peeled eggplant or sliced zucchini or whole mushrooms in 1 beaten egg.
Then, dip vegetables in 1/2 cup Fry Coating.
Fry vegetables, a few at a time, in deep hot oil (375°) for 2 to 3 minutes or till crisp and golden.
Drain on paper towels.