Cotillion Breading

Ingredients

• 4 Qts Flour
• 1 Lb Corn Starch
• 1 Cup Season Salt
• 2 Tablespoons Black Pepper
• 1/4 Cup Parsley

Nutrition / serving

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Method

1. 1

   In a large container (a 3.5-gallon Cambro works well for a batch this size), combine the flour and corn starch.

2. 2

   Add the season salt, black pepper, and parsley on top of the flour mixture.

3. 3

   **Mix Well To Distribute Seasoning Evenly**: whisk or stir thoroughly for a minute or two, scraping the bottom and corners, until no pockets of color remain.

4. 4

   Cover and store the breading at room temperature in a dry spot; give it a quick stir before each use since the corn starch can settle to the bottom.

5. 5

   To use, dredge patted-dry pieces (chicken, fish, vegetables, etc.) in the seasoned flour, shaking off the excess, then fry in oil heated to 350°F for about 10-12 minutes depending on thickness, turning once, until the coating is deep golden brown and crisp and the item is cooked through.

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