BEHOLD, THE SUMMER FISH FRY – Butter Pat Industries
BEHOLD, THE SUMMER FISH FRY – Butter Pat Industries
Mississippi chef John Currence shares the cast-iron key to a summer fish fry. Before John Currence became a James Beard Award winning chef for his growing empire of restaurants in Oxford, Mississippi, his first real exposure to the state’s unofficial seafood, catfish, was actually across the southern border, in his nat.
Being from Louisiana and now based in Mississippi, James Beard Award-winning chef John Currence knows his catfish, with his first taste of the stuff coming from a deep fryer outside of New Orleans. But when it comes to frying fish in a cast-iron pan, he’s learned over the years, it all boils down to one thing.
Gluten free. A New Orleans tradition. Since 1889. New Orleans style. Real lemon added. 3 easy ways to cook! Comments or Questions? Try our other products: rice, pasta, breading, frozen, boils, condiments.
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