Subj : Re: Fried Fish
To : Dale Shipp
From : Dave Drum
Date : Sun Mar 19 2023 06:33:00
-=> Dale Shipp wrote to Ruth Haffly <=-
DS> When we first moved to Maryland there was a local chain of AYCE seafood
DS> restaurants. Every thing was fried except for crab legs. Different
DS> seafoods were priced over a range of prices. Once you were out of one
DS> kind, you could get a refill of anything at the same price or lower.
DS> One could easily pig out and get a huge variety of seafood. I don't
DS> recall it to be anything like the thick doughy I got here in the
DS> restaurants where we are now living, but not as good as that Irish F&C.
DS> That chain used to do a good business, but they have now died. I
DS> suspect that the general population is not into fried foods as much as
DS> they were back then 50 years ago. I know that Gail and I sure are not
DS> into fried foods as much (except for Popeyes spicy chicken!).
We used to have a Captain D's (similar to Long John Silver's) here that
offered AYCE on Friday's. I really like that place. But, then Shoney's
bought the location. I liked the Shoney's - for different reasons like
their breakfast/brunch buffet. Then they folded and the place is now up
for sale/lease since the former insurance office got merged into a bigger
parent company.
Our L.J.S. franchisee has shrunk his presence from 10 stores to just 4.
So, I find it just as easy to go to our one-and-only Red Robin for fish
and AYCE chips. And, of course, at this time of year all of the local
Knights of Columbus halls and many American Leigons are having AYCE
Friday night fish frys. Bv)=
Calabash style looks easy enough ........
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Calabash Fried Shrimp
Categories: Five, Seafood, Dairy
Yield: 2 servings
1 lb (u-60) shrimp; peeled and
- deveined.
1 c Self-rising flour
1/2 ts Salt; to taste
1/4 c Evaporated milk
Oil for frying
Thaw (if frozen) shrimp in a bowl of cold water.
Drain water from shrimp when ready to fry.
Add milk to drained shrimp. Toss well to fully coat
with milk.
Place flour in a small bowl or deep container. Add the
salt. Mix well.
Place cooking oil in deep pot over Medium heat on stove
top. Bring to 350-|F/175-|C degrees.
Remove shrimp from bowl w/milk and drop into the flour.
Toss shrimp well in flour to fully coat.
Place shrimp in a wire basket if you have one. Gently
shake off excess flour.
Carefully place shrimp in hot oil.
Let fry for about 1-2 minutes or until lightly golden
brown in color.
Remove from oil and place on a wire rack to drain.
Serve while warm.
By Steve Gordon, Calabash, NC
Makes: 2-3 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... I don't know how I got over the hill without getting to the top!!!
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