Kansas Crimson

Fried fish, cole slaw, hush puppies. Nothing controversial about that.

I actually thought about bumping the fried chicken thread for this very reason. Here's your schedule Leawood:

https://catholickey.org/2022/02/14/2022 ... nten-fare/

love me some hush puppies

My mom used to cook roasts until they were black and almost a cinder. They tasted like charcoal. It was to kill the parasites she said. Fried fish was the one thing she didn't cook all of the flavor out of. It tasted like fish. I loved it as a kid.

I’ve bragged about it before, but my crappie po’boys are the stuff of legend.

I went to Catholic school from second grade through high school. Lent can, respectfully, fuck off forever.

I wouldn’t want to fry myself either.

We didn't have a whole lot of money when I was a kid.
We got what I referred to as yellow dinner.

Kraft Mac N Cheese
Scrambled Eggs
Canned Corn

Yum

Qusdahl wrote: ↑Wed Mar 02, 2022 5:44 pm I’ve bragged about it before, but my crappie po’boys are the stuff of legend.

Do you have a food truck? We need one to show up on June 25.

Qusdahl wrote: ↑Wed Mar 02, 2022 5:44 pm I’ve bragged about it before, but my crappie po’boys are the stuff of legend.

sounds pretty crappie

jhawks99 wrote: ↑Wed Mar 02, 2022 6:53 pm We didn't have a whole lot of money when I was a kid.
We got what I referred to as yellow dinner.

Kraft Mac N Cheese
Scrambled Eggs
Canned Corn

Yum

that sounds like a feast

i had fried spam and hot dogs more times than i care to admit

that said, my mom used to do it up right with diced potatoes and green chili, all fried together with one of the two “meats”

Tuna casserole was always the worst part of lent.

None of that hot dog/spam stuff for us on a Friday during Lent.

PhDhawk wrote: ↑Wed Mar 02, 2022 7:56 pm Tuna casserole was always the worst part of lent.

We would have had that, but my dad hated it. He occasionally made salmon patties out of canned salmon. That was the worst.

I can’t go too long without going to Big Shucks here in DFW for some catfish filets and hush puppies.

A cursory google search indicates there’s not much crappie available for the food service industry. Could prob find some perch or walleye and make that work tho too.

But that would also quickly undermine perhaps the most important part, which is the freshness. You’ve gotta be consuming the filets within a couple hours of harvest, tops. Otherwise the meat isn’t as light and mild and delicious, and can quickly get the fishy vibes.

Ideally, just have a camp stove or fire and a skillet waiting right by the lake.

There is a fish farm about 15 minutes from the Empire. There is a fish fry in an old homestead cabin in the shadow of Mt Skipper just off Route T every Memorial Day weekend. The Frontier is where the fish comes from. I don't know Kermit who owns the place but that will change soon.

http://www.frontiertroutranch.net/index.html

Qusdahl wrote: ↑Thu Mar 03, 2022 8:12 am
You’ve gotta be consuming the filets within a couple hours of harvest, tops. Otherwise the meat isn’t as light and mild and delicious, and can quickly get the fishy vibes.

Sailing back from Hawaii in 1978 we caught lots of Mahi Mahi and swordfish. No matter the time of day, they went straight to the galley to be cleaned and filleted, then brought topside to the helm and served with wasabi, pickled ginger and a beer. I ate more fish in that eight weeks than I have in the last 20 years.

best humble brag ever