Subj : Fried Fish To : Dale Shipp From : Ruth Haffly Date : Sun Mar 19 2023 20:39:03 Hi Dale, RH> First time I encountered shrimp and grits was in Savannah, about 2007. RH> Lived on the coast of NC in the mid to late 70s and early 80s, nobody RH> served it then. Seafood was either fried or broiled; the fried was RH> either a heavy crumb coating or, in parts of NC (Calabash), lightly RH> floured. The latter style has spread to other areas of the state; the RH> state seafood restaurant in Raleigh serves it Calabash style. If I RH> have fried seafood, I prefer it to be Calabash style. DS> I don't know if I have had anything labeled as Calabash style, but DS> from the sound of your description it is what I would also prefer. It has become my favorite way to have fried seafood. There's a small chain (don't know how big but they opened a location in WF a few years ago) called Showmar's. They advertise as "Southern, Seafood, Greek" (or some combination of the 3, this may not be the exact order). It is a bit of each of the 3; we've usually gone for seafood plus a couple of sides, anything from fruit cup to tossed salad to cole slaw and zucchini/yellow squash sautee. They do shrimp calabash style so if I can't get down to the state seafood place, I can get it locally. DS> This DS> month our restaurants are serving their version of fish and chips. DS> The breading that they use on the fish is very thick, and several DS> times has been like raw dough inside next to the fish. I've given up DS> on trying DS> it. I'd have probably given up after the first attempt. Have you told them that it's not fully cooked? They're risking getting a lot of folks sick, serving them raw dough. DS> The very best fish and chips we have ever had was during a coach tour DS> of Ireland. We stopped at a small coastal town. The tour guide DS> called DS> into them to alert that we would arrive in 30 minutes. We walked in DS> to a separate room and about 50 people were seated and all served at DS> once DS> with the most crispy thin battered thick fish we have ever had. They DS> must have had a lot of friers in the kitchen to get that many orders DS> done so perfectly all at once. Sounds like they had their act together. On our trip to Israel, our tour stopped at a kibbutz one day for lunch. This place was known for thier St. Peter's fish (tilapia). Service, probably because there were so many other people in addition to our group, was slow. We went thru a number of side dishes, then finally, the fish was brought out. Almost everybody had a whole fish (innards removed); the young lady (professor's kid-teen- with mom & dad) sitting across from us almost turned green. Some of the other seminary students with us were somewhat hesitant about tackling the fish too; we had no problems. Long and short of it, that was the only fish meal on the trip. DS> When we first moved to Maryland there was a local chain of AYCE DS> seafood restaurants. Every thing was fried except for crab legs. DS> Different DS> seafoods were priced over a range of prices. Once you were out of one DS> kind, you could get a refill of anything at the same price or lower. DS> One could easily pig out and get a huge variety of seafood. I don't DS> recall it to be anything like the thick doughy I got here in the DS> restaurants where we are now living, Interesting, I've not come across any chains like that. When we were at Fort Devens, there was a small chain called "The Weathervane" with a location in Leominster. The local newspaper had coupons, almost every week, for their lobster dinner, 2 for $9.99. We had more lobster in the 6 months we were stationed up there than we had ever had before (or since) in our lifetimes. (G) Any time we had family visiting, we took them, we went with church families several times, on our own different times...................... but not as good as that Irish DS> F&C. That chain used to do a good business, but they have now died. I DS> suspect that the general population is not into fried foods as much as DS> they were back then 50 years ago. I know that Gail and I sure are not DS> into fried foods as much (except for Popeyes spicy chicken!). We don't eat as much fried food as we did when we were younger. Used to go to a seafood place quite often the first few years we were in Swansboro; having our girls and a change in jobs (further away, lower pay) greatly reduced our frequency of going there. Then Steve went into the Army; got back to Swansboro for a visit in 2007 and found that place no longer exsisted. We've also greatly reduced how often we do fried food (usually potatoes and fish cakes) at home, probably not done it in several years. The nearest Popeye's is in Raleigh, not always convenient to where we're headed so fried chicken consumption is limited. Chick-Fil-A is in town but we don't even go there as often as we did when we moved to GA from HI. Better for our cholesterol numbers that way. (G) --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... MEMORY...The thing I forget with. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .