Fish Tales, From Thailand to New Foundland, frying fresh fish has worldwide appeal

Most coastal cultures have local recipes for fish fried to a golden hue, with a crunchy coating on the outside and tender, succulent flesh encased within the protective blanket of crust. My two personal favorite types of fish fries are crispy shore lunches at our Ontonagon cabin on Lake Superior and Cajun cookouts at my childhood home, where my brother fries southern catfish nuggets in a crusty corn flour dredge. The ritual of these fish fries revolves around a family recipe that we pass down and continually improve with each generation.

In 1993, back in southern Louisiana where I grew up, sac-a-lait (otherwise known as white crappie or white perch) was designated the official state fish. As a child, fishing for sac-a-lait was one of my favorite pastimes on

hot, humid summer days. I thought nothing of day camping in knee-deep reeds and cattails to get closer to the pond that was down the road from my house. Never mind that the water moccasins and vicious mosquitoes

shared the spot with me, I was there to catch fish. Occasionally, I would reel in enough to bring home a mess of sac-a-lait or catfish to cook for dinner. My daddy cleaned them and mama fried them. Dipping them in homemade, spicy cocktail sauce, I was thrilled to eat the success of my labor.

As an adult, when I started working in restaurants in New Orleans, I was indoctrinated with the art of frying fish in a commercial fryer instead of a black iron skillet. Casual seafood restaurants were tagged “fry houses” and most of the day’s work at these places was spent prepping fried seafood for dinner service. Back in the day, fish was always fresh and cooking, and was made from scratch with hand-breading; no shortcuts were used because the customer would instantly know if the cook had strayed from local tradition. It was in this restaurant setting where I learned the basics of restaurant fish cookery and was introduced to peanut oil, which is considered to be the best frying oil by most Southerners.

I’m passing on some tips and a couple of new-fangled recipes that will liven up your next fish fry. I like cooking outside even during the abbreviated summers of northern Minnesota; it takes me back to my days as a

child, even if it’s only for a little while.

Arlene’s Fish Frying Tips –