GAZELLE MAGAZINE WOMEN'S HISTORY MONTH EDITION | Page 64

CUISINE
which translates into what I call a Lenten luxury. Anyone wanting to
host their own home fish fry can master deep frying. Just follow a few
basics, which begin with the oil.
Whether you’re frying fish to feed a congregation or a family,
choose an oil with a light flavor and a high smoke point such as peanut,
safflower or canola oil, and keep it at the right temperature. When oil
begins to smoke, it’s a sign it has gotten too hot and is breaking down,
which will affect food flavors. To monitor the oil’s temperature, invest
in a good thermometer. Chefs caution fry cooks not to over crowd in
the pan, recommending frying fish in small batches. Large batches can
lower oil temperature, resulting in poorly cooked, greasy-tasting fish.
Overcrowding can also knock off breading.
Before frying anything, gather the right tools - long handled tongs,
slotted spoons and a fry basket. To prevent food from sticking to those
tools, dip them in the hot oil just before using. Once fish is fried, the
trick is to keep it crisp. Whether the fish is fried at home or is carried
home from the local fry, keep it crisp and hot by arranging pieces in a
single layer on a rack placed on a baking sheet in a 200 F oven.
Beyond the neighborhood fish fry, St. Louis is blessed with a
number of restaurants where fish is fried daily throughout the year.
To satisfy your yen for crispy fish, I offer a few picks - an eclectic mix
of restaurants and a community fry or two worth lining up for.
Attracting customers takes more than a plateful of fish. Look for
a defining difference that makes some church fish dinners stand out
The Peacemaker Lobster &
Crab Co’s Oyster Poorboy
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