🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
4
servingsEasy
By Bill Neal
Published 1985
Southerners fry fish or shellfish in three very different coatings. In the inland South cornmeal coating was the original method of choice for preparing freshwater catfish, crappies, and bream and actually became the definition of fried fish.
Around Charleston and other French-influenced areas, the classic à l’anglaise technique was favored. The fish is dusted with flour, dipped into beaten egg, and rolled in very fine bread or cracker crumbs. Local restaurants call it “crumb
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe