Subj : Fried Fish
To : Ruth Haffly
From : Dale Shipp
Date : Sun Mar 19 2023 00:25:00
-=> On 03-17-23 20:34, Ruth Haffly <=-
-=> spoke to Lee Lofaso about Cookware was: Pick Your <=-
RH> First time I encountered shrimp and grits was in Savannah, about 2007.
RH> Lived on the coast of NC in the mid to late 70s and early 80s, nobody
RH> served it then. Seafood was either fried or broiled; the fried was
RH> either a heavy crumb coating or, in parts of NC (Calabash), lightly
RH> floured. The latter style has spread to other areas of the state; the
RH> state seafood restaurant in Raleigh serves it Calabash style. If I
RH> have fried seafood, I prefer it to be Calabash style.
I don't know if I have had anything labeled as Calabash style, but from
the sound of your description it is what I would also prefer. This
month our restaurants are serving their version of fish and chips. The
breading that they use on the fish is very thick, and several times has
been like raw dough inside next to the fish. I've given up on trying
it.
The very best fish and chips we have ever had was during a coach tour of
Ireland. We stopped at a small coastal town. The tour guide called
into them to alert that we would arrive in 30 minutes. We walked in to
a separate room and about 50 people were seated and all served at once
with the most crispy thin battered thick fish we have ever had. They
must have had a lot of friers in the kitchen to get that many orders
done so perfectly all at once.
When we first moved to Maryland there was a local chain of AYCE seafood
restaurants. Every thing was fried except for crab legs. Different
seafoods were priced over a range of prices. Once you were out of one
kind, you could get a refill of anything at the same price or lower.
One could easily pig out and get a huge variety of seafood. I don't
recall it to be anything like the thick doughy I got here in the
restaurants where we are now living, but not as good as that Irish F&C.
That chain used to do a good business, but they have now died. I
suspect that the general population is not into fried foods as much as
they were back then 50 years ago. I know that Gail and I sure are not
into fried foods as much (except for Popeyes spicy chicken!).
1/2 c Finely chopped pineapple
With its juice
(about 4 oz total)
Try Canned Pineapple CHunks
1 md Lime (zest & juice)
Note - try just lime juice
1/4 ts Crushed red pepper flakes
1 tb Brown sugar
pn Salt
2 ea 6 to 8 oz salmon filets
(each 1 to 1 1/2 inch thick
At thickest point)
Combine the pineapple, lime zest/juice of lime, brown sugar and salt
in a medium bowl. Set aside for 20 minutes for flavors to plend.
Preheat oven to 350 degrees.
Line a shallow roasting pan, large enough to comfortably hold the fish
with alluminum foil or parchment papaer and lightly grease it with
nonstick oil spray.
Place fillets in the pan skin side down with 1 to 2 nches between
them.
Sprinkle each fillet lightly with salt. Top each fillet with
pineapple mixture evenly coating the tops.
Bake for about 10 minutes per inch of thickness until the fish is
cooked through but not dry.
If the topping looks overly moist (and not crustlike) place fish
under the broiler for 1 to 20 minutes to evaporate the excess
moisture.
Serve Hot.
Washington Post 1/2/08
MMMMM
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