A fried fish is a food that contains fried fish battered or breaded. Usually also includes French fries, coleslaw, hushpuppies, lemon slices, tartar sauce, spicy sauce, malt vinegar and desserts. Some original American versions are cooked by coating the fish with semolina and egg yolks.
Fish is often served on Friday nights during Lent as a specialty restaurant or through church fundraising. Beer is the common drink of choice to accompany the fried fish. A fried fish may include a potato pancake (with a side of a sour cream comb or apple sauce) and sliced ​​rye cumin bread if served in a German restaurant or area.
A Shore Lunch is traditional in the northern United States and Canada. For decades outdoor enthusiasts have been cooking their catch at their favorite lakeside.
Fried fish is very common in the Midwestern and northeastern regions of the United States. This is especially true for Roman Catholic communities on Friday during Lent, when the regulations ask to abstain from most meat products.
Video Fish fry
Freshwater shrimp
The tradition of Christians fasting on Friday to recognize Jesus' crucifixion on Good Friday in the first century AD. Fish has been associated with religious holidays even in pre-Christian times. The first mention of fish with respect to Lent comes from Socrates of Constantinople, a third and fourth century church historian who spoke of abstaining from meat and meat products (such as cheese and eggs) for 40 Lent days. The custom was mentioned by Pope Gregory I, who was elected in 590, and then incorporated into canon law. The Roman Catholic tradition has stated that the flesh of warm-blooded animals is forbidden on Fridays, although the 1983 Kanonic Law is given for an alternative observation of Friday's redemption.
McDonald's addition of Filet-o-Fish to the menu came as Cincinnati franchises were struggling to sell hamburgers on Fridays during Lent.
Maps Fish fry
Northeast USA
Fish or deep-fried fish flour and codfish are one of the trademarks of Northern New York and Northwestern Pennsylvania cuisine, primarily Albany, Buffalo and Rochester, and Syracuse, New York, and Utica, New York. The majority of restaurants in these cities serve fried fish on Fridays, even outside Lent, and are often available throughout the week. This food usually consists of a piece of fish, coleslaw (sometimes potato salad or macaroni salad), fries, and rolls.
Southeastern United States
In the southern United States, fried fish are families or social gatherings, held outdoors or in large halls. In typical fried fish, the number of fish (such as bream, catfish, flounder and bass) is available locally fried and fried in cooking oil. The dough usually consists of corn flour, milk or buttermilk, and spices. In addition to fish, hushpuppies (fried, spiced corn dumplings), and cole slaw served. These incidents are often ridiculous. In Georgia and South Carolina, fish are dipped in milk, then into a flour mixture, cornmeal and spices before frying. Cheese corn porridge often becomes a side dish.
Midwestern United States
The tradition of modern fried fish is strong in Wisconsin, where hundreds of restaurants roll out fried fish on Fridays, and sometimes on Wednesdays. Friday night fried fish is a popular tradition throughout the year in Wisconsin among people of all religious backgrounds. Fried fish are in many non-chain restaurants, taverns serving food, several chain restaurants, and in Roman Catholic churches as fundraisers. The typical Wisconsin fish fry consists of beer, perched, bluegill, walleye or beer codes along the Mississippi River, catfish. Food is usually served with tartar sauce, French fries, or pancakes of German potatoes, coleslaw, and wheat bread, although baked beans are not unusual. The tradition in Wisconsin began because Wisconsin was inhabited by many Catholics from Germany, Poland, and other backgrounds whose religion forbade eating meat on Fridays. The number of lakes in the state means that eating fish becomes a popular alternative. Scandinavian settlements in northern and eastern Wisconsin favored boiling fish, a variant on fried fish, which involves warming potatoes, white fish, and salt in a large cauldron.
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Source of the article : Wikipedia
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