NEW ENGLAND FRY MIX

This classic seafood-shack mix produces crispy fried shellfish and battered fish. Use it in Lobster Pickin’s, Fried Clam Rolls, and Moose-Lickit Fish and Chips.

Makes 3 cups

INGREDIENTS

• 1 cup 00 durum flour or all-purpose flour
• 1 cup yellow corn flour or masa harina (see Note) 
• 2 teaspoons table salt or fine sea salt 
• ½ teaspoon finely ground black pepper

METHOD

In a large bowl, whisk together the 00 flour, corn flour, salt, and pepper. 

Store the fry mix in a covered container at room temperature for up to 3 months.

NOTES

• Corn flour is neither cornstarch nor cornmeal. It is ground from the entire dried kernel of corn and is a similar texture to whole-wheat flour. If you can’t find it, masa harina makes a good substitute.