GAZELLE MAGAZINE WOMEN'S HISTORY MONTH EDITION | Page 63

CUISINE
Fresh Fried Catch
By Suzanne Corbett
S
igns of spring are everywhere - daffodils, robins, warmer
temperatures and the Lenten fish fry, culinary harbingers
of the season.
A fish fry is a tradition I’ve always considered a
luxury instead of a sacrifice. Granted, some may call me
sacrilegious, but I never feel I’m sacrificing anything on meatless
Fridays when I can indulge in a plateful of crispy fried fish. It’s no
surprise you can find me counted among the faithful who patiently
wait in line to eat my share of the season's catch. From now until
Good Friday, fish fry aficionados will devour literarily tons of fish
served at local churches, VFW halls and community centers.
Perhaps you’ve never tried a fish fry and wonder, “what’s the big
deal?” It’s simple. Beyond the experience and the community support,
fish tastes great when it’s fried right. Chefs and volunteer fry cooks
alike know the secret to crispy fish isn’t the breading or the batter.
It’s all about deep frying to achieve a golden brown and crisp coating,
SAVVY I SOPHISTICATED I SASSY
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