BTW
We’re having a fish fry Sunday. Big Sister is making an appearance.
Son-of-a-wrek cooks a mean catfish fillet. (He ain’t right, just sayin’)
Fries, hush puppies and coleslaw. There will be desserts. Not sure which.
Plenty of beer.
Mostly family, a friend or two of the chefs always show up.
Guess what? You’re all invited!
ah ha, a way to get rid of all this fish!
There is a LJS here but while the drive-through is open, the dining room is still closed. Since they’re about 20 minutes away, taking it home is not a viable option.
I live in a small town in western Michigan and there’s a Long John Silver literally right across the street from where I work.
I go sometimes for a crab cake and a chicken fillet, plus some of the “crispies.” The crab cake order always makes them subtly roll their eyes - I assume it’s more of a PITA to make, but whatever, imma paying you.
There’s a Long John Silver’s near where my wife and I theoretically work, but since we’ve been working from home for just a few days shy of three years now, and will be doing the same until we retire later this year, that doesn’t exactly do us much good.
My wife’s family is in central Florida, and there’s about 10 LJS locations in central Florida, including one in (let’s go) Brandon, which is fairly close by. But if I’m going to be in Brandon, I’m going to be eating those amazing tacos at Jimmy Hula’s, not fast-food fish.
Is it good enough for Jehovah?
You’re only making it worse for yourself!
Many types of cheese go with many types of fish. But most of the fish tacos I have had have not had cheese. Maybe feta would go well.
I find frying fish that is as good, or better than most fine seafood restaurants to be one of the easiest, and quickest meals to prepare.
Whether you want beer batter, tempura, or breadcrumb coating, all you need are a few simple ingredients and spices, and a deep fryer. I can prep and cook most types of fried fish in under 10 minutes. Just plug in your FryDaddy before dredging and coating your fish.
You needn’t break the bank in order to eat good fried seafood. I just wait for cod, halibut, haddock, pollack, flounder, catfish, or shrimp to go on sale at the market and stock up. If none of those are on sale, I’ll settle for cheap tilapia (and just imagine it’s cod).
Flash-frozen fish is almost as good as fresh-caught and generally fresher than the defrosted fish found in the grocery store seafood department.
If you want to save time on the accouterments, there are plenty of ready-made products you can buy that rival home-made. Bookbinder’s Cocktail Sauce and Frisch’s Tartar Sauce are the bomb. I recently discovered Chipotle Bitchin’ Sauce™ (available at Kroger), which is a most excellent dipping sauce for seafood (especially fried shrimp). Try it, you’ll like it!
You need hushpuppies with seafood (it’s a law). They are easy enough to make from scratch, but frozen Savannah Classics Sweet Corn Hushpuppies (also available at Kroger) are just as good. Just throw them in the FryDaddy along with the fish.
Top off your meal with a fine bottle of Merlot, or Trader Joe’s Two Buck Chuck if you’re pinching pennies.
If you want to fool yourself into believing you’re eating healthy, steam up some green vegetables to go along with your fried goodies. You don’t need to actually eat it, just put it on your plate.
I prefer eating seafood in my shorts and slippers, in my living room, listening to classical music, sipping (or glugging) a glass (or bottle…or box) of Merlot or Cabernet Sauvignon (needing white wine to accompany seafood is a myth), rather than sitting in a restaurant, among a herd of noisy germ-spreaders, trying desperately to gain the attention of an illusive waiter for another glass of wine, then having to apply for a second mortgage in order to pay the bill.
Plus, my 6 cats 
love the little fishy scraps I throw their way while I eat (if I don’t, they’ll eat me).
Tough, but fair? But fish scales can be hard to come by. Just as well if your scales of justice require recalibration.
I grill fish at least once a week and the dogs get the skin.
You want fish scales? I can get you fish scales, believe me. There are ways, Dude. You don’t wanna know about it, believe me.
In case anyone was wondering, there are 2 Arthur Treacher restaurants left and I live within 20 minutes of both of them, in the Cleveland/Akron area.
We used to go to the one in our town in the 80s, but I haven’t gone to these. One just re-opened recently.
Well, as long as I don’t have to date a nihilist…
only if you are stoned
I basically use this recipe; only I don’t use a gallon of safflower oil (we have corn oil), and I don’t follow the recipe for the chips because the chips come out fine without the temperature changes. Also, I make a half-recipe for the batter (I keep the same amount of cayenne though) because I’m not cooking for a family.
https://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe-1906657
Yep.
The only time I drink white wine is when there is no red.
‘I know where you can get it if you want it.’ 'We got lumps of it ‘round back.’
We tend to drink red wine in the winter, white wine in the summer, and whatever we feel like in the spring and fall.
for me, i prefer a lighter chilled Rose with my fish
I buy nice white fish, cod, halibut, or especially catfish (farm raised, but…) - dredge in seasoned panko crumbs, sprayed with a mist of oil, and cooked in the air fryer. Absolutely heavenly! (can do the same with chicken). (we don’t do deep frying in the house. That’s why there are so many restaurants selling fried things.)
‘Boneless wings’ came about because chicken wings with bones are over $1 each raw, in the grocery, and more than that cooked and in a restaurant. ‘Boneless wings’ are made from much more plentiful chicken breast, which is much cheaper. I suppose the taste is similar in some ways to a real chicken wing, but I think it’s just a glorified chicken tender to be washed down with beer, and not require a week’s paycheck.
But that’s the best part.