EATS! Fish Fry. You can take the fish out of the Ozarks...

But why take the Ozarks out of the fish?

This is South Dakota walleye.  We usually use bass at home.  I grew up eating this, coming from a long line of lake-fisherman.  My Dad was Champion Boats' first professional bass fisherman.  I'll have to see if I can dig up some photos of a bass tourney and my sister and I in pigtails and pink satin "Champion Boats" jackets.  Suffice it to say, we love fish.  And South Dakota's cold waters make for some incredibly firm, BUTTERY fish.  This was so buttery, it tasted like we poached it in butter and then fried it.  

Here I used store-bought coleslaw (a little cheat), but my recipe for my favorite "fish fry" coleslaw follows.  The zing really compliments the fried food.  And besides - it's just PRETTIER!

Excuse my Bubba Gump-ness here, but... ya' got yer sole meuniere, yer trout amandine, yer fish n' chips, there's cedar-plank salmon, Mrs. Paul's fish sticks, pan-fried perch.  There's blackened Gulf redfish, blue-fin tuna sushi, fish chowder, broiled white fish with lemon and dill, fish tacos, grouper fromage (thank you, Paula), gravlox, smoked fish, stuffed fish...  

Anyway, the point is fish has shrimp beat any ol' day.  And to us Ozarkers, here's the tops.  The most common preparation method around these parts:

Spiced Cornmeal-Fried Fish & All the Trimmings

-or as we simply say, "A Fish Fry"-

• 1 part flour
• 2 parts cornmeal, stoneground (preferably Hodgson Mill - right down the road from us)
• Creole seasoning, lots! I use a palm-ful, but this is to taste and we sprinkle on more right as it comes out of the oil
• fish fillets, firm and cold, cut into 2-bite pieces
• hot pepper sauce, preferably Louisiana
• ice cubes
• peanut oil, for frying
• hush puppies, recipe follows
• peeled, fried potatoes in bacon grease (Dad says no onions - there's still a debate over that one)
• cocktail sauce, preferably homemade
• tartar sauce, preferably homemade
• green tomato relish, preferably homemade
• coleslaw, I love the vinegar-y red coleslaw with this, my recipe follows
• green onions, peeled and trimmed, over ice
• white onion slices, thickly sliced, over ice
• 
  
• Preparation:  Heat peanut oil to 360-375 in deep fryer.  This should be easy, as I find hush puppies hold in a low oven better than the fish, so I make the puppies first.  Also flavors the oil nicely.
•  Mix the coating together in a large Ziploc: flour, cornmeal, and Creole seasoning.  For extra spice, sprinkle some hot sauce on the fish and soak with ice to firm and flavor.  Pat the fish fairly dry, then in batches shake in the sealed Ziploc with the cornmeal coating.  Also in batches, deep fry the fish till golden brown and the inside is just done (you'll get to where this is second nature).  I notice the bubbling and the "cssshhhhhhhh" sound significantly decreases when they're done - maybe interior moisture is reduced?  Drain on thick layers of paper towels and hold in warm oven if making lots of fish. 
•  
  
• Serve with accoutrements and DEVOUR!!!

Ozark Hush Puppies

• 1 ¼ cups cornmeal, stone ground
• ¾ cup flour
• 1 teaspoon baking soda
• 3 tablespoons baking powder
• 4 1/2 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup milk
• 2 eggs
• 2 tablespoons bacon grease (or veg oil - but has less flavor)
• 1/4 cup minced green onions 
• 1/4 cup minced white onions
• ⅛ teaspoon cayenne

Mix dry ingredients, create well in center, add wet ingredients and mix well. Let rest for at least 15 minutes before frying. Meanwhile, heat oil to 350-360.

Using a small spoon, scoop up a small amount of batter from the bowl, approximately a heaping teaspoon (these really puff).  Using another small spoon, scrape the batter into the oil (close to the oil, so as not to splash), trying to keep the batter a uniform, ball-like shape.  Once you get the hang, fill the fryer surface half full with each batch.  If you get the shape right, these will roll on their own to fry the other side, if not, just flip yourself with a fry spatula or spider.  Drain well on thick layer of paper towels and keep warm in a low oven. 

I've been told these freeze well, but I've not experimented with that yet.  They're so easy and delicious, and this recipe is a family favorite passed down to me.

And you've gotta try...

Tart Red 'Slaw

• 1 medium head of cabbage, shredded
• 1 large red onion, diced, or chopped
• 1 cup grated carrots
• 2 stalks celery, chopped, or celery s
• 1 cup sugar
• ½ cup white vinegar
• ½ cup cider vinegar
• ¾ cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon dry mustard
• black pepper, to taste

In a large bowl, combine cabbage, onion, carrtos, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well. Wait at least 24 hours before serving. Can be made up to 1 week in advance - just gets better!

Um.  Yes, please.

kj