snapper skinless filet, 4 to 6 ounces each
kosher salt and freshly ground pepper
4 large eggs
1/3 cup buttermilk
1 cup ground cornmeal
1 cup all-purpose flour
1 tablespoon cayenne pepper
10 tablespoons onion powder
5 large russet potatoes, peeled, washed, and thinly sliced
Pass It Down TIP
The Friday Fish Fry is best served right out of the grease with garden salad, coleslaw, potato salad, or fresh corn on the cob.
In a deep-fryer or a large cast iron skillet, heat the oil to about 350° F. Test the heat of the oil with a piece of shrimp. If it begins to fry without the oil bubbling and popping, the oil is hot and ready.
On a plate lined with paper towels or a brown paper bag, season all the seafood lightly with salt and pepper. Set aside.
Add the eggs and buttermilk to a large bowl and whisk thoroughly together. Season each with a pinch of salt and pepper. Add all the seasoned seafood to the egg mixture and coat well.
Mix the cornmeal, flour, and all the spices together in a large bowl. Add the buttermilk-marinated seafood to the cornmeal mixture in batches. Coat well.
Using a pair of tongs, drop the cornmeal-breaded seafood into the oil in small batches. Deep-fry until cooked thoroughly and crispy, about 8–10 minutes. Remove and drain on a plate lined with paper towels.
Marinate the thinly sliced potatoes wedges in the buttermilk mixture, then in the cornmeal mixture. Fry until golden brown, about 12–15 minutes. Remove and drain on a plate lined with paper towels.
Four State Oyster Dressing
Beverly Hills, California
SERVES 6 TO 8
Public relations and marketing consultant Sherrie Darnise Burrell shares this oyster dressing that she created from two family recipes—one from her parents, Thelma and Columbus Burrell, and another from her godmother, Patricia A. Lynch. “It is one of our family’s main holiday dishes and can be found in my memoir, My Mother’s Cookbook, ” says Burrell.
2 tablespoons butter
1 large onion, minced
1 large green bell pepper, stemmed, seeded, and chopped small
3 ribs celery, washed well, white parts removed, and chopped small
4 cups of buttermilk cornbread (recipe page 42 )
5 slices of white or wheat bread or crouton cubes for stuffing
1 can cream of chicken soup
1 cup chicken gizzards
3 large eggs
¼ cup of half and half
2 teaspoons celery salt
2 teaspoons seasoning salt
1 tablespoon dried sage
1 tablespoon poultry seasoning
2 cups chicken or turkey stock, or more as needed, (see recipe page 13 )
1 cup shucked oysters, with their liquid
salt and freshly ground pepper to taste
Preheat the oven to 350º F.
Cook the gizzards in chicken stock until tender. Allow to cool. Drain and reserve the gizzards and chicken stock separately.
Heat the butter in a large fry pan and add the onions, bell peppers, and celery. Fry until onions and celery are softened. Remove from heat. Place in a large bowl.
Add the cornbread, plain bread or croutons, cream of chicken soup, gizzards, egg, and half and half. Mix well.
Add the celery salt, seasoning salt, sage, and poultry seasoning, and mix well. Add the chicken or turkey stock as needed for the dressing to be well moistened.
Add the oysters. Mix well and pour the mixture in to a buttered 9x13 baking dish. Bake for about 30–45 minutes until dressing is firm.
Pass It Down TIP
Sherrie Burrell suggests mixing the dressing the night before and refrigerating before baking—that the way the flavors have a chance to meld. Allow all of the ingredients to cool before mixing the dressing.
Who Are the Gullah/Geechee?
Queen Quet, Chief tess of the Gullah/Geechee Nation and Dayclean,
the African Spirit, lead an ancestral tribute ceremony at the Gullah/
Geechee Reunion on Sullivan’s Island, South
In 2004, the National Trust of Historic Preservation named the Gullah/Geechee coast as one of the 11 Most Endangered Historic Sites in America, fearing that encroachment on these communities will
kosher salt and freshly ground pepper
4 large eggs
1/3 cup buttermilk
1 cup ground cornmeal
1 cup all-purpose flour
1 tablespoon cayenne pepper
10 tablespoons onion powder
5 large russet potatoes, peeled, washed, and thinly sliced
Pass It Down TIP
The Friday Fish Fry is best served right out of the grease with garden salad, coleslaw, potato salad, or fresh corn on the cob.
In a deep-fryer or a large cast iron skillet, heat the oil to about 350° F. Test the heat of the oil with a piece of shrimp. If it begins to fry without the oil bubbling and popping, the oil is hot and ready.
On a plate lined with paper towels or a brown paper bag, season all the seafood lightly with salt and pepper. Set aside.
Add the eggs and buttermilk to a large bowl and whisk thoroughly together. Season each with a pinch of salt and pepper. Add all the seasoned seafood to the egg mixture and coat well.
Mix the cornmeal, flour, and all the spices together in a large bowl. Add the buttermilk-marinated seafood to the cornmeal mixture in batches. Coat well.
Using a pair of tongs, drop the cornmeal-breaded seafood into the oil in small batches. Deep-fry until cooked thoroughly and crispy, about 8–10 minutes. Remove and drain on a plate lined with paper towels.
Marinate the thinly sliced potatoes wedges in the buttermilk mixture, then in the cornmeal mixture. Fry until golden brown, about 12–15 minutes. Remove and drain on a plate lined with paper towels.
Four State Oyster Dressing
Beverly Hills, California
SERVES 6 TO 8
Public relations and marketing consultant Sherrie Darnise Burrell shares this oyster dressing that she created from two family recipes—one from her parents, Thelma and Columbus Burrell, and another from her godmother, Patricia A. Lynch. “It is one of our family’s main holiday dishes and can be found in my memoir, My Mother’s Cookbook, ” says Burrell.
2 tablespoons butter
1 large onion, minced
1 large green bell pepper, stemmed, seeded, and chopped small
3 ribs celery, washed well, white parts removed, and chopped small
4 cups of buttermilk cornbread (recipe page 42 )
5 slices of white or wheat bread or crouton cubes for stuffing
1 can cream of chicken soup
1 cup chicken gizzards
3 large eggs
¼ cup of half and half
2 teaspoons celery salt
2 teaspoons seasoning salt
1 tablespoon dried sage
1 tablespoon poultry seasoning
2 cups chicken or turkey stock, or more as needed, (see recipe page 13 )
1 cup shucked oysters, with their liquid
salt and freshly ground pepper to taste
Preheat the oven to 350º F.
Cook the gizzards in chicken stock until tender. Allow to cool. Drain and reserve the gizzards and chicken stock separately.
Heat the butter in a large fry pan and add the onions, bell peppers, and celery. Fry until onions and celery are softened. Remove from heat. Place in a large bowl.
Add the cornbread, plain bread or croutons, cream of chicken soup, gizzards, egg, and half and half. Mix well.
Add the celery salt, seasoning salt, sage, and poultry seasoning, and mix well. Add the chicken or turkey stock as needed for the dressing to be well moistened.
Add the oysters. Mix well and pour the mixture in to a buttered 9x13 baking dish. Bake for about 30–45 minutes until dressing is firm.
Pass It Down TIP
Sherrie Burrell suggests mixing the dressing the night before and refrigerating before baking—that the way the flavors have a chance to meld. Allow all of the ingredients to cool before mixing the dressing.
Who Are the Gullah/Geechee?
Queen Quet, Chief tess of the Gullah/Geechee Nation and Dayclean,
the African Spirit, lead an ancestral tribute ceremony at the Gullah/
Geechee Reunion on Sullivan’s Island, South
In 2004, the National Trust of Historic Preservation named the Gullah/Geechee coast as one of the 11 Most Endangered Historic Sites in America, fearing that encroachment on these communities will
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