Saturday, September 11, 2010

Friday Night Fish Fry

Serves 2

¾ to 1 lb *scrod

egg white of 1 egg, beaten

2 TLBS flour

1 TLBS corn meal

1 tsp Fish and Poultry Seasoning, such as "Old Bay"

¼ tsp celery salt

1 TLBS peanut (or vegetable) oil

Preheat iron fry pan or skillet on medium heat.

Separate white of egg from yolk.

Beat whites with a wisp or fork until frothy.

Dip fish fillets in the egg white covering all surfaces.

Mix flour, corn meal, and seasonings together in a separate bowl.

Dip each fillet into the seasoned flour and corn meal,

covering all sides.

Pour oil into hot skillet. Place coated fillets in skillet. For thick fillets, such as cod, cook for about 10 minutes on medium heaton each side. For thinner fillets, such as gray sole, cook for about 6 to 7 minutes on each side. It may take a little less time to cook once turned over.

Serve with lemon wedges.

*In Rhode Island, scrod simply means the fish of the day. This goes great with baked potato with sour cream, and tossed salad.

©Wilma Carolyn Johnson Short

NOTES: For many years I lived around the corner from a wonderful fresh seafood store called “Saint Peter's Fish Market”. They had just about every kind of fish that are caught from New Bedford fishing boats. Over the years I learned many interesting ways to prepare fish from customers at the market and even from the owner's daughters who worked behind the counter.

St. Peter's would often have a special on sale around the weekend, so it became easy to make Friday nights fish night, even though this was never a part of my family's tradition. Rhode Islanders know that Fridays are fish day, no matter what culture you've been brought up in. John and I often look forward to our Friday night tradition of “frying” fish this way. We know we are eating healthfully when we make it ourselves. This recipe evolved over time. It is very easy to prepare and has far fewer calories than most fried fish, and I think it tastes just wonderful. This is a great and easy way to enjoy a light, but crispy fried fish, as opposed a thick, deep-fried, oil-saturated batter. The flavors are seared in by the egg white. The seasonings are subtle, but give a wonderful flavor to this dish.

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