Fried tilapia - cornmeal/flour breading
Steakhouse style potato salad from the local deli
Sliced onion, and Sriracha will be liberaly applied to the feesh
Beautiful summer day here, and this meal will match up nicely with it [Reply]
Originally Posted by BucEyedPea:
Oh yeah, I forgot about oysters. Guess I should make an exception for shell fish and say it's just southern white fish. ( I don't like abalone though.) I do like grouper. It's just not at the top of my list for favorites. It's more, I will eat it. Had it first in Bermuda.
The very best is at my brother's in Maine, where he just gets it from a market right on the dock. Can still smell the brine of the ocean. Can't beat the lobster either...and it's not expensive there either.
Be advised that "right on the dock" if it's a fishing pier might mean the fish was caught 3 weeks ago on the first day the boat got underway. Granted, it want on ice 12 seconds later, but those larger fishing vessels go out for weeks at a time. But it's still awesome, and my brother used to bring home a captain's bounty of scallops, and we'd eat them like there was no tomorrow. [Reply]
Yum.. When I was a kid my father's company used to put on a party for the east coast sailor of the year and it was often help on a Mennonite farm on broad bay in Va Beach (which has now been developed [Grrrrrrr]), and they'd bring bushel after bushel in from the larger bay and and we'd flush them in cold fresh water, then with shuck them for 1/2-shell serving, or put them over coals for people who like them better popped.
Then, in Charleston, SC, there was a place just north of Rainbow row, on Bay Street if I recall, that used to serve them in buckets at happy hour. And if you'd shuck 'um, they were 25-cents per... As long as they're clean, yeah, gimmie a glove and a blade!!! [Reply]
