Substituting corn meal for maseca?
SHould work right?
I want to make pumpkinseed crusted fish. The recipe calls for maseca...tryign to save a trip to the store. I have Alber's cornmeal and some argentinean polenta on hand.
Any forseeable problems substituting one of these for the maseca? I'm leaning towards the polenta since ti's the "one minute cook" type.
If the masa is just part of the coating for the fish, I don't think it should be a problem at all. I would use whichever is more finely ground, as maseca is quite fine.
thanks everyone. I had to run to the store for something else so went ahead and picked up the maseca. it's just in the crust with the seeds and some cornstarch.