Man oh man do I love fried cod fish - Democratic Underground

eleny

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Fri Aug-21-09 10:18 PM
Original message

Man oh man do I love fried cod fish

I made some tonight. Dipped in egg white and Italian crumbs, pan fried in corn oil. Cole Slaw and sweet potato fries on the side.

Fish fry on a Friday night just like the old days. :D

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Stinky The Clown

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Fri Aug-21-09 10:48 PM
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1. One of my favorite "meals" when I was a far younger lad ......

.... was genuine English fish and chips. A family in the neighborhood who had immigrated from England opened a genuine Fish 'n' Chips shop. I went there every Friday (when fish was religiously mandated for us) and bought dinner for the family with my paper route proceeds. That fried cod was as sweet as any fish never had a right to be. I can still taste it.

I used to give them my leftover papers, which they used to wrap the fish. This got me a few of their really great *New* England stuffed clams for each drop. :)

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hippywife

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Sat Aug-22-09 06:26 AM
Response to Reply #1

3. God how I love fish and chips!

One of my favorite meals and I get it so rarely. Sigh.

I bet those stuffed clams never made it home, did they?

I, too, remember the Friday mandate, altho it was only followed at school. I loved the fried perch we had in the school cafeteria. We had whatever mom felt like fixing on a Friday night, and many Fridays it was pizza delivery...with pepperoni. :rofl:

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eleny

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Sat Aug-22-09 11:10 AM
Response to Reply #1

6. There were some neighborhood shops that fired up flounder

Every once in a while our family would have that when mom was too busy to cook on a Friday night.

That place was right up the block from my elementary school. The guy made the french fries in the same oil where he fried the fish. To this day, us "kids" who reminisce about our old days at St. Thomas Apostle school always get around to talking about those famous greasy fries we'd get after lunch. Fifteen cents for a white paper cone filled with the salty, oily fries, a nickle for a small bag. Heart attack in a sack.

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Tangerine LaBamba

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Sat Aug-22-09 12:00 AM
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2. The Friday night dinner, indeed -

That fried fish. We had regular fries, so sweet, they needed nothing else, but the malt vinegar was nice.

I've never fixed it, given my fear of too much hot oil, but I'm curious - have you ever fried it by dipping it in flour, then the beaten egg, and then breadcrumbs? I've seen it done that way, and I wonder what difference the flour dip makes.

Homemade cole slaw?

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Stinky The Clown

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Sat Aug-22-09 08:26 AM
Response to Reply #2

4. In any breading process, the flour acts as a glue .......

If you simply dip a "wet" product (think raw fish or raw chicken) into a batter, the batter often runs off and leaves parts of its intended host as clean and denuded of batter as if it were never dipped.

Flour acts as a sort of "primer" for the batter. It dissolves in the surface moisture of the host material and bonds to it - often rather quite tenaciously. When the batter is introduced the now-semi-dissolved-and-well-and-thoroughly-stuck-to-the-host flour has an affinity for that, too, and the entire assemblage becomes one ........ and all is right with the world.

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Tangerine LaBamba

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Sat Aug-22-09 03:42 PM
Response to Reply #4

8. So, it's better - as a rule -

to dip something wet into flour before the egg and the bread crumbs?

NICE photo.

Thanks, Stinky....................................

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eleny

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Sat Aug-22-09 10:57 AM
Response to Reply #2

5. Yes, homemade cole slaw!

I don't do the double dip with flour and then crumbs. But I do like batter dipped fish like mom made on Fridays. I gave that up since hubby really likes Italian crumbs. Also, I'm not so good at batter. I think it needs a deep fry to hold the double coatings on the fish. I pan fry so the single coating works.

My slaw is plain. Shred with a big knife so it's larger shreds, s&p, white vinegar, pinch of sugar and Hellmann's mayo.

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grasswire

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Sat Aug-22-09 12:10 PM
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7. my mother was born in Connecticut.....

...and her family migrated west when she was twelve years old. Still, until the end of her life she remembered and wished for some fried haddock.

It wasn't until years after her death when I got to Connecticut that I actually ate fried haddock and realized why she pined for it all that time.

Actually, the best haddock I've had is in Manchester NH on the Daniel Webster Hiway at a little lobstah shack. I've never forgotten it.

She also pined for rock fences, Nathan's hot dogs, and the reality that you were "someone" in a town where your family had lived for nearly four centuries. Ha!

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Tangerine LaBamba

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Sat Aug-22-09 11:49 PM
Response to Reply #7

9. Those little New England "shacks"

have some of the best food you can imagine.

In Maine, the lobster shacks are still legendary, as are the homemade pies in any tiny cafe you might enter. Blueberry pies, especially.

catnhatnh, who used to post here, is a hot dog guy working on his truck in New Hampshire. And he has a relish that I would kill for.

Rock fences, indeed. You're making me nostalgic. Soon I'll long for a tonic and a frappe (pronounced "frapp"). Did she ever tell you about those?

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grasswire

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Sun Aug-23-09 01:46 AM
Response to Reply #9

10. no

...but she did fancy egg creams.

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Tangerine LaBamba

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Sun Aug-23-09 11:01 AM
Response to Reply #10

11. Egg creams are pure

New York, not New England.

Ah, tonics and frappes - pure New England......................

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