Ever since @Brian_Tuite regaled us with those beautiful fried chicken photos, and kindly provided me with his dredging recipe and instructions, I’ve had fried chicken on the brain.
I finally cleared-out all our leftovers a couple nights ago, so last night I got to cook something fresh, and fried chicken it was! Thank you, again, Brian for sharing with us/me! This goes to show – if I ask one of you for a recipe or instructions, odds are pretty damn high I’ll actually be following-through with my own try at it!
Anytime I go through the mess and effort of heating enough oil to deep fry some chicken you better believe pickles will hit that oil, too!
Salad on vegetable duty. Quick-pickled cole slaw.
With the chicken, I did three versions:
wet jerk rub marinade all day
dry spice rub all day
Indian lime pickle marinade all day
The dry rub turned out best, but all three were good. I did a thigh, as well, and that will make for a delicious cold dinner sandwich tonight.
The Sauternes was a good pairing — likely would have been better had the chicken been spicier like I intended for it to be. I’ll give that a shot tonight with some hot sauce on the chicken handheld.
I also wrote on the instructions you gave me, which I printed out, to put some hot sauce in the wet because that sounded like it could be a good idea, but I decided not to do that with my first go. I trrrryyyy to not modify recipes in a meaningful manner the first time I do them — (1) out of respect, and (2) because I think it’s just generally smart to go that route. Next time, I’ll amp up the spice in the dry. Time after that I may also add hot sauce to the wet.
All of that having been said, I was happy with how they turned out!
The flounder man came a calling a couple of days ago. But works been weird, doctors appointments etc. even though I didn’t get off until 7 (after going in at 7) Mr. flounder would no longer wait. They are getting a little fatter now so the one Dad dropped off fed Linda and I. Baked potatoes and steamed broccolini rounded out the plate.
Love flounder. One of my favourite flounder dishes is fried then simmered in a light sauce with fermented black beans and silky tofu. Few restaurants (here, usually Chinese) still have it on their menus, unfortunately.
We love flounder but they are tough to find unless you know someone. Back in the day they were the fish on the bottom of the seafood platter. (Meaning cheap) Most came from shrimper by catch. The dredging etc that has wrecked the oysters reefs in our bay and some spawning disruptions has hurt the population. We now have a dedicated hatchery program that is successfully restoring the population. Limit for rec fisherman and a larger keeper size is helping too. The commercial season is very short now as well. Only a couple of restaurants even make the effort to serve them.
Pity, but good that it’s now being farmed so that the wild population can recover. Here, local ones are not difficult to source. It doesn’t seem that popular, though, for some strange reason. I should ask the cook if she can try making that dish I mentioned at home.
Wow. When we lived in NC, we used to get gorgeous flounder from the Atlantic pretty regularly, but I guess the population has been decimated. Still pretty available from more northern parts of the Atlantic in Nyc. And prices still reasonable.
Toss in a can or two of Tuna for some extra protein!
Love the comments section: “ Naomi
3 years ago
I found this to be much too salty. Next time I’ll eliminate the salt and possibly cut back a bit on the miso.”
