Fried Fish Tartar Sauce French Fries and Hushpuppies French recipe Vegan- LateChef.com
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French Recipe

Drink

1 Serving
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Short Description

A southern favorite! i can remember back in the late sixties and seventies going to fried fish restaurants on sunday after church, and ejoying this meal. i can still smell the stale falstaff beer in the bar of the restaurant from the night before and there was always a jukebox playing porter waggoner or some other country artist! the meal alway came with lemon wedges, onion slices, and dill pickle chips. back then they only served 'whole' fish; no filets. but that was ok. at the end of the meal, the waitress would bring out a finger bowl with lemons and water so you could get the fish smell off your hands. i can also remember catching bream and white perch, cleaning them, and mother, frying them up at the camp. if she fried them at home, she would cover everything in the kitchen with newspaper to keep things from being splattered with oil! she used yellow corn meal and salt. boy, was it good!you can use any freshwater fish with this recipe. just make sure it is the freshest fish you can get and keep it refrigerated or iced until ready to fry. about the cornmeal mix: i have tried all brands and louisiana seasoned fish fry cannot be beat. i have even made my own and it just doesn't have the consistancy of fish fry brand. about the oil: i use vegetable oil because it browns the fish perfectly. peanut oil is too expensive and does not brown as well, but, on the other hand, is less likely to burn and can be reused for more cookings than vegetable oil. i use an oil thermometer, so oil burning is not likely.


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