Fried Mush Technique Question.

When I fry cornmeal mush, it sticks to the pan regardless of how much oil I use. I swear, if I deep fried it in a huge vat of oil, the stuff would still sink and stick to the bottom. It tears the whole wedge, slice or piece apart.

My process is to take cold, cornmeal mush, slice it into 1/2 inch slices and put it into hot oil, about 350 degrees.

Is there a trick I'm missing?

I notice from Googling fried mush recipes, some say to coat with flour or dry cornmeal after slicing but before frying, but I don't remember my mother ever doing that. She would just slice it after chilling it in a loaf pan overnight and fry it in a cast iron skillet in melted butter, or possibly Crisco, though I am pretty sure it was probably butter. What kind of a pan are you using to fry it? If nothing else has worked, try frying in a non-stick skillet (with melted butter or margarine, not sprays). I can't imagine it sticking to that.

Just dip both sides (but not edges) in a light coating of flour before fying and that should solve your problem.