My Family Table with Bonnie Wible & Tom Grasty
Guest: Frank Robinson Jr
Food: Fish Fry
Food, family dinners and the traditions of where we grew up are deeply tied to who we are. We hope to share some stories and recipes and learn a little more about each other. We might eat different food, our tables might look different, but we are indeed “One Human Family”.
Today our guest is Frank Robinson, Operations Manager for Green Acre, and the subject is the Friday night family fish fry of his youth. Our program today will focus on a fish fry tradition in a particular town over a particular time, but fish fries have been taking place over many generations in diverse communities throughout the country, each with a history of its own.
1 pound fish fillets, cut into 3-in. pieces
1½ cups whole buttermilk
1 cup fine yellow cornmeal
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika
⅛ teaspoon cayenne pepper
Canola oil, for frying
Place fish and buttermilk in a large plastic bag. Seal the bag removing as much air as possible. Refrigerate 1 hour..
Stir together cornmeal, flour, salt, pepper, paprika, and cayenne in a shallow dish. Pour oil to a depth of 2 inches in a large Dutch oven; heat to 350ºF over medium-high…
Working with 1 piece at a time, remove fish from buttermilk, and dredge in cornmeal mixture.
Working in 2 batches, fry fish until golden brown and cooked through, about 5 minutes, turning as needed. Drain fish on a plate lined with paper towels. Serve with lemon wedges.
The Robinson Elders