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WebIn a large zip-top bag, combine flour, cornstarch, cornmeal, Creole seasoning, garlic powder and black pepper. Heat oil in a large iron skillet over medium-high heat to about 400 degrees. Drain buttermilk from the fish. Drop 3 to 4 pieces into the cornmeal mixture and coat each piece well. WebJun 10, 2024 · The seasoning that's so good on the skin translates differently in the flesh, though. It only permeated halfway through the chicken (which is considerably deeper than all but my top pick), but became kind of artificial tasting towards the middle. This caused the dark meat to have a distinctly gamey, almost Thanksgiving turkey flavor to it, with ... WebIt is widely used in the cuisine of the Indian subcontinent, often as part of a chaunk (also called a tarka ), a mixture of spices – sometimes with a little chopped garlic or onion – … north bay cabins cold lake