- Use iron pot and gas burner to fry fish
outdoors. Fill pot with 48 oz. cooking oil. Heat until oil sizzles
when a piece of fish is dropped in.
- For small fish such as herring or hickory
shad, cut closely-spaced gashes along both sides of the fish,
about ¼ inch apart.
- For larger fish such as American shad, cut
crossways through the backbone into pieces about 3 or 4 inches
long.
- Put cornmeal, salt and pepper in bag, add
fish, and shake to coat fish.
- Drop fish in hot oil and cook about 10
minutes or until fish floats. Scoop fish out with slotted spoon or
French fry basket.
- Serve with hushpuppies and slaw.
- Optional: Drop 1 tablespoon vinegar into hot
oil for each batch of fish just before fish begins to float. This
softens the bones so they can be eaten.
Recipe contributed by Leo Brown.
This is the recipe used by the Grifton Volunteer Fire Dept. each
April to prepare the Fish Fry at the annual Grifton Shad Festival.
|
