Seasoned Flour is a mix of Three Flours and Seasonings used for a wide variety of Seafood, Dredging meats, and at your Bread Station. Whether you are Deep Frying, Pan Frying or Baking.

I use this for Deep Fried Clams, Scallops, Shrimp, and as a breading for Pan Fried Fish Fillets & Fish Cakes, Liver and Schnitzel, and many other dishes.

I really love how the Barley and Corn Flour pair along with All-Purpose Flour. It’s a fairly recent mix that I have been testing for a while and like how it handles and the flavors as well as ease. Simply add in different Seasonings to get different flavors.

Seasoned Flour Mix

This flour mix can be used in your standard breading station. Where you coat your foods with Seasoned Flour, Eggs, and Crumb. Either Bread crumbs, Panko Flakes, other crumbs or used as a Seasoned Flour for dredging meats.

It is a blend of three flours. Although this works with just Flour as well.

Seasoning in Seasoned Flour

Add any seasonings you want. I usually use JAH Poly Seasoning or the Standard Blend. Use Old Bay Seasoning, Herbamare, Cajun or Creole Seasoning, or just the standard Salt, Black & White Pepper with Cayenne Pepper as below.

• 1 Tbl Sea Salt
• 1/4 tsp Black & White Pepper or more
• 1/8 tsp of Cayenne Pepper (more or less)

In the case where you will use as is or add in your own seasoning, then Salt level becomes critical and may change based on whether or not the meat being used is seasoned.

• For a very light Salt level, add 1 tsp of Sea Salt.
• Moderate, add 2 tsp of Sea Salt
• For the Standard, add 1 Tbl of Sea Salt along with any other Herbs & Spices. Such as Black & White Pepper, Garlic, Onion, Paprika, Oregano or use Herbs & Spices that match the dish being prepared.

Self Rise Flour Mix

If you’re looking for some rise action. Add a bit of Baking Powder and/or Baking Soda or substitute the All Purpose Flour with JAH Poly Flour, in which case adjust your Salt level since this already contains Salt.

Recipes with Seasoned Flour

The Seasoned Flour can be used just as the breading or as a coating before the food item goes through an egg wash and battered with bread crumbs or panko flakes.