Ad
related to: new england fish fry recipe
Search results
Results From The WOW.Com Content Network
A fish fry is a social event containing battered or breaded fried fish. It usually also includes french fries , coleslaw , macaroni salad , lemon slices, tartar sauce , hot sauce , malt vinegar and dessert.
An Andalusian dish, made by coating the fish (blue or white fish) in flour and deep frying in olive oil. The fish is then sprinkled with salt as the only seasoning. Spanish Jews brought the recipe to England during the 17th Century, helping the eventual development of Fish and chips. Satsuma age
Fish and chips is a hot dish consisting of battered and fried fish, served with chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. [1] [2] Today, the dish is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations. [3]
For premium support please call: 800-290-4726 more ways to reach us
Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming, baking, or raw). In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like a fish fry, barbecue, or church potluck supper.
The Myrtle Beach, SC, area restaurant will serve northeastern style seafood. Here’s where it will be located.
The Book of New New England Cookery. UPNE. ISBN 1-58465-131-8. Stavely, Keith; Fitzgerald, Kathleen (2003). America's Founding Food: The Story of New England Cooking. University of North Carolina Press. ISBN 0-8078-2894-7. Bauer, Linda (2009). Recipes from Historic New England. Taylor Trade Publishing. ISBN 978-1-58979-439-9.
Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish; Crawfish pie – Louisiana dish; Curanto – typical food in Chilean gastronomy based on baking seafood underground; Espetada – Portuguese skewer dish that often uses squid or fish, especially monkfish