The Family Table

By Lorie Thompson

Summertime is finally here! The official season begins at Summer Solstice, which falls on June 20th, but Memorial Day and June 1st mark the season’s opening for most folks. June holds many great memories for me. I was a June bride. Mountain Man and I tied the knot on the shoreline of Lake Rabun on the evening of the Summer Solstice in 1980. For fortyplus years, Mountain Man has made jokes about our wedding day being the longest day of the year and the longest of his life. I laugh at his joke and take no offense. He does not enjoy formal occasions, yet, he went along with my plans to have a traditional wedding in front of family and friends. This was a testament to his love for me. He is still “going along” with most anything I want. Prepare your slaw or lettuce for the sandwich before you start cooking the fish. Thinly shred lettuce or cabbage (your choice!) Toss in a bowl with a dash of red wine vinegar or rice vinegar, a shot of olive oil, and a sprinkle of salt and pepper. Hold until serving time.

You can use any fish. It is okay to use frozen but be sure to thaw before frying. Cooking time will vary based on the thickness of your filet.

Of course, I cater to him, too. One of the ways I do that is to cook his favorite foods. Fried fish will always be at the top of his favorites list. It is hard to find a great fried fish sandwich, so let me share how to make your own. Start with homemade tartar sauce. I have never found a bought sauce that is in the same league as homemade. It will only take a few minutes to make, but you should make it a day ahead or at least several hours before serving time.

Mix 1 C of good quality mayo (Blue Plate is best!) with the juice of one half of a lemon, 2 tsp of dried parsley flakes, 2 T of dehydrated minced onions, 1/2 C of chopped sweet pickles, and 1/4 C of chopped dill pickles or dill relish. Stir together and taste. I often make it with homemade sweet pickles and add dried dill to the recipe in place of the dill pickles or relish. Refrigerate until you are ready to serve. To prepare the dredge for the fish, mix 3/4 C of Cornmeal Mix, such as Three Rivers, Yelton’s, or Martha White with 1/3 C of self-rising flour. (The leavening agents in the meal mix and flour make a crispier crust) Add 2 tsp of Old Bay Seasoning and 1 tsp of Cajun or blackening seasoning. In a flat bottomed bowl or pan, mix two eggs and a teaspoon of water. Heat 1 1/2 to 2 inches of vegetable oil in a heavy cast-iron deep skillet or dutch oven, bringing it to 365 degrees. Use a thermometer if you have one. If not, look for the oil to start having “ripples” on the surface. Add a sprinkle of your dredge, and if it sizzles, the oil is hot enough. Start with

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.

your oil slightly hotter than you will cook with to allow for the heat loss as you add the fish. The goal is to keep the oil in the 350-360 degree range. Pull each fish filet through the dredge pan, then into the egg wash and then, back through the dredge. Dredging before you add the liquid will help the crust to adhere and not fall off. Place the filets in the hot oil one piece at a time, being careful not to crowd the fish. After all the fish are in the pan, turn the heat to medium. Cook until brown on the bottom. Turn and cook on the other side. The fish is ready when it is brown, flaky, and solidlooking inside. Remove to a pan lined with paper towels to drain any remaining oil. Lightly salt with sea salt. Hold the fish under a heat lamp or in a warm oven until time to eat. Slather the top and bottom bun with tartar sauce. Place a fish filet on the bottom bun. Layer the dressed lettuce or cabbage on top of the filet and cover with the bun top. If you like Hush Puppies, make the batter before you cook the fish. Fry them as quickly as the fish are out of the pan. To prepare, chop a small onion. In a mixing bowl, add 3/4 C of selfrising cornmeal mix and 1/4 C of self-rising flour. Stir in 1/2 tsp salt. Stir together with 1/4 C whole fat buttermilk and one egg. Add 1/4 C of beer if you have it; if not, add 1 tsp sugar. Mix all together, adding the chopped onion. Allow this to sit for 15 minutes or more. This mix will be a little bit softer than you expect. It will firm as it cooks. If the mix is dry enough to form a ball before you cook it, it will be dry-tasting when you eat it. Scoop the hushpuppy mix 1-2 tablespoons at a time into the hot oil. Fry in small batches until golden brown. My family loves hot pepper jelly with their Hushpuppies. Try it! This is a great meal to cook outside. You can make the components indoors and then fry the fish and hushpuppies outdoors. It is guaranteed to make Mountain Man a happy husband, and enjoying it outdoors will make it even better. I wish you a month of sunshine-filled days and cool, clear nights. Make this June a month to remember, full of beautiful meals enjoyed at your family table!