Southern-Style Fish Fry
Almost always, although it varies by region, a traditional southern-style fish fry will include:
- The Fish, of course. This can be traditional freshwater Catfish, Perch, Bream, or salt-water fish, such as Flounder, Redfish, or Mullet. And it can be filets, whole, fresh-caught, frozen or store-bought.*
- Hush-Puppies (Cornmeal, with a bit of flour added, egg, a small amount of water, fine-diced onions, and seasonings.)*
- Fried Green Tomatoes* (Especially in the summertime.)
- Ketchup, Tartar sauce, hot sauce, and/or Comeback Sauce, sometimes known as Remoulade.*
- Sweet tea, by the gallon jar.* Coca Cola and/or Barq’s root beer.
- Milk and light-bread, in case somebody swallows a bone.**
Frying fish in cornmeal coating is as simple as washing/rinsing the fish, draining, let dry a bit but not totally dry, then dusting with cornmeal, and place in skillet or fryer in hot oil. Make sure oil bubbles when adding a pinch of cornmeal first, the cornmeal will spread out in the hot oil. Carefully add fish and don’t turn until it is slightly browned. If deep oil frying, turning is not always necessary as long as the oil covers the fish.