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.

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Campfire popcorn in the Homer Pot and 10” Glass Lid. 🎥: TC V

8-Inch Cast Iron Skillet, The Estee cast-iron skillet is our smallest pan. With a 6-inch cooking surface, it is the perfect size for frying eggs,

ESTEE

What Is A Pre-Order? – Butter Pat Industries

CAST IRON COOKWARE – Butter Pat Industries