Seasoned flour prevents fish from drying out during cooking.

How to Make Seasoned Flour for Dredging

by M.H. Dyer

Dredging is a simple process that involves coating meat such as beef, pork, poultry or fish with a thin layer of flour combined with salt, pepper or other seasonings. The seasoned flour, which is usually added before browning, sauteing or frying, adds flavor and creates a thin, crispy coating while sealing in the juices and creating thick, rich sauce. The result is a flavorful, nutrient-rich dish for your family. Season flour lightly: Although the seasonings add interest and variety, too much overwhelms the natural flavors of your food.

Place all-purpose flour in a mixing bowl. Use enough flour to lightly coat the meat. Whisk in salt and pepper to suit your and your family's taste preferences. Although you can use regular table salt, sea salt or kosher salt provides additional flavor and texture. Similarly, freshly ground pepper provides a fresher, more vibrant flavor than regular ground pepper. You can make enough seasoned flour for one meal, or you can make a large batch to have on hand as a time-saver for future family dinners.

Mix in additional spices such as paprika, nutmeg, lemon pepper, celery salt, garlic powder, onion salt, cayenne pepper, Cajun seasoning or poultry seasoning. Use the spices sparingly; they are optional and may not suit the tastes of smaller children.

Sift the seasoned flour into a second mixing bowl. Although not a requirement, sifting removes small clumps, mixes the ingredients thoroughly and creates a fine-textured seasoned flour.

Place unused seasoned flour in an airtight container; then store it in the refrigerator and use as needed. Seasoned flour retains its quality for several months. Discard used flour.

Items you will need

  • All-purpose flour
  • Mixing bowls
  • Whisk
  • Kitchen spoon
  • Kosher or sea salt
  • Freshly ground black pepper
  • Additional spices
  • Sifter
  • Airtight container


  • You can also flavor seasoned flour with a small amount of herbs such as dried parsley, basil, tarragon, chives, chervil or rosemary.
  • A small amount of cornstarch helps seasoned flour stick to the meat. Use about 1/4 to 1/3 cup of cornstarch for each cup of flour, then adjust the amount to suit your preferences.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

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