Directions: |
Directions:Combine one egg, (or two depending on number of fillets) with a small amount of water (just to thin a bit). Dip fillet in egg mixture, then into crushed RITZ crackers, enough to liberally coat both sides of fish. Preheat some vegetable oil, mixed with a little butter, in a pan and place the coated fish in the pan over a med high heat. The thin fillets will take no more than 2-3 mins a side to cook. Remove from pan and place on a cookie sheet covered with a brown paper bag (very important!) and place in a warm oven until remaining fillets are fried. |
Personal
Notes: |
Personal
Notes: Every summer that we spent at the Sea Mist, we would get together with our neighbors, the Egan family, and have a fish fry that Pop-Pop usually organized. Mary Lou and Ed were a very good friends of Mother and Dads and had a very large family. They had 8 children, Eddie, Mary Eileen, Maureen, Sheila, Arron, Cara, Kate and Christine. They have a lovely old home next to the Sea Mist and we spent many evenings on their porch,listening to Ed and Fred recount stories about their many experiences in this very provincial town. Some very special memories were created on that porch.
One of our best memories was Pop-Pop’s Fish Fry…
Dad didn’t do things in small batches. He was always feeding a crowd.
He designated me as his sous chef when these events happened (Ellen and Bonnie will probably argue with me here.) That means I was his lackey to fetch, clean, stir, chop, wash, whatever was needed when he was in the kitchen. Mother and Mary Lou furnished the side dishes which usually consisted of corn on the cob, potato salad, sliced Jersey tomatoes, and coleslaw. It was an event which could get testy in the kitchen trying to get the food out, but when we all finally sat down to dinner, it was amazing. And I’m not just talking about the food. Great Friends. Great Food!
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This recipe for Pop-Pop's Fried Fish is from