Cornmeal is a ground corn product that is essential for recipes like cornbread and corn muffins. But what do you use if you are out of cornmeal in order to replicate a similar flavor and texture? This article includes the best cornmeal substitutes for your kitchen including polenta, corn grits, corn flour, corn chips, and oat flour.
The point of using flour or cornmeal is to add extra flavor, and give the fish more consistency while allowing it to be evenly cooked. I would recommend oats or breadcrumbs/Panko bread crumbs or even tempura batter if people are allergic to gluten.
How cornmeal is used as a thickener
When used as a thickener, cornmeal helps to create a smooth and creamy texture in sauces and soups and can also be used to add body to gravies.
In addition to its ability to thicken, cornmeal also adds a slight corn flavor to dishes. For this reason, it is best used in recipes where the corn flavor will complement the other ingredients.
When using cornmeal as a thickener, it is important to whisk it into liquids gradually to avoid clumping.
Best Substitutes for Cornmeal
Polenta is a dish of boiled cornmeal that originates from Northern Italy. It can be served hot or cold and can be either soft and mushy or firm and sliceable. Polenta is typically made with yellow cornmeal, but white corn can also be used.
Polenta has a slightly thicker texture than that of cornmeal, but it is a great cornmeal substitute based on the flavor profile and similar texture.
To substitute one cup of cornmeal, use one cup of polenta.
Corn grits are a type of coarsely ground cornmeal that is popular in the southern United States. They are typically used to make thick, hearty breakfasts like shrimp and grits and other dishes. Corn grits can also be used as a crunchy coating for fried foods.
Corn grits are a good source of fiber and protein. When cooked, corn grits have a creamy texture and a mild flavor that makes them versatile and easy to eat.
No matter how they are used, corn grits add a delicious flavor and coarse texture to any dish.
To substitute one cup of cornmeal, use 3/4ths of a cup of corn grits.
Corn flour is a powder made from grinding dried whole corn kernels. It’s finer than cornmeal but not as fine as wheat flour or rice flour.
Corn flour is less dense than cornmeal and makes a fluffier appearance. When combined with milk or water, it forms a thick batter perfect for coating chicken, fish, or vegetables. And, because it’s gluten-free, corn flour is also a popular choice for those with celiac disease or gluten sensitivities (be sure to purchase brands that are certified gluten-free if necessary).
Corn flour provides some essential vitamins and minerals. It is an inexpensive and gluten-free alternative to wheat flour and is also a great substitute for cornmeal.
To substitute one cup of cornmeal, use 3/4ths of a cup of corn flour.
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FAQ
Is it better to fry fish with flour or cornmeal?
What is a good substitute for cornmeal?
What is a substitute for corn flour when frying fish?
Can you fry fish with cornmeal instead of flour?
Cornmeal might not make a good substitute for flour when it comes to baked goods, but it can be used instead of flour when you’re frying fish, chicken, and other meats. Here’s what you should know about how to fry fish with cornmeal instead of using flour.
What is the best substitute for sweet corn?
Substituting corn is difficult because there aren’t any foods that have similar properties. I will assume you are substituting it because you are trying to avoid the sugar in sweet corn. Even though they aren’t that similar a great substitute might be cauliflower, you can rice cauliflower and it might give you a similar texture to what you might get from corn. Quinoa can also be similar to corn, although it is smaller in size, but it might give you a similar texture to corn. These two options could be considered healthier than sweet corn.
Does cornmeal stick to fried fish?
Fried fish and cornmeal breading make a great pairing, but if you don’t prepare your fish properly, the cornmeal will fall off in the oil. You will end up with spoiled oil and fish without proper breading. To make sure the cornmeal sticks to the fish, you’ll need to use egg or milk.