Saturday, November 27, 2010

The Hawthornes' Fried Feast.

What else did we miss? Soft shell crabs. They're not in season now, but we have plenty frozen. If you properly clean them before freezing, (Remove the mustard and wrap individually.) they're fine.
Soft shell, fried oysters, fried shrimp, cole slaw, tartar sauce, remoulade sauce. Homemade tartar sauce is quick, easy, and delicious. You should not be buying this in a jar. Make your own.
Ingredients for tartar sauce: 1 cup mayonnaise 2 TB sweet pickle relish 2 TB dill pickle, minced small onion, minced 1 TB apple cider vinegar fresh dill Somewhere along those measurements. I never measure them. Just throw 'em in. Taste as you go along and adjust it to suit your tastes.
Add in the sweet relish to the mayo.
Add in some vinegar.
Mince a dill slice and a small onion.
Add to mayo and stir to combine. Refrigerate for a while so the flavors can meld. Now for a quick Remoulade sauce.
Remoulade Ingredients: 1 cup mayo 2 TB Dijon mustard 1 TB Worcestershire 2 tsp oregano 1 tsp chili powder 2 tsp cumin 1 tsp cayenne 1 TB capers Combine all in processor. Taste and adjust to suit you.
Lea and Perrins into the mayo.
Add in mustard.
Chili powder.
Add in capers and mix well, smashing the capers a bit. (Or you could process it.)
Mr. Hawthorne's fry station. 1st bowl is seasoned flour (salt, pepper, Cajun seasoning) 2nd is beaten egg 3rd is 2/3 flour and 1/3 semolina flour
Dredge in seasoned flour, shaking off excess, then go through egg, then through second flour mixture.
Into hot oil for about a minute. Don't crowd the oil!
Drain on paper towels.
I added a bit of fresh dill to the tartar sauce. Mr. Hawthorne whupped up some cole slaw. The shrimp don't look fried but they were very lightly battered and fried. I think frying shrimp really brings out the shrimp flavor more so than any other type of preparation.
You just can't get this kind of goodness anywhere but home. It's good to be home.

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