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the BEST OF durham look so fry

Five crispy, crunchy, flaky fried plates from some of our readers’ favorite restaurants and chefs BY MARIE MUIR | PHOTOGRAPHY BY BETH MANN

SALTBOX SEAFOOD JOINT THE DISH Fried jolthead porgy, landed in Hampstead, North Carolina, with fried squash, potatoes, slaw and hush-honeys – Chef Ricky Moore’s famous fried cornmeal fritters, glazed with honey curry-parmesan. $25 The North Carolina seafood [in this dish] takes center stage. We practice what I call ‘sure-handed cooking.’ Our philosophy is rooted in preparations that are simple and uncomplicated. We focus on familiar flavors that are purposefully combined. It starts with quality ingredients handled with care. What we are looking to evoke is a vision of your favorite coastal roadside best seafood fish house eatery. The seafood is seasonal, fresh, cooked in moment, and seasoned with bright notes of spice, herbs and citrus. The seafood is lightly dredged [so] as to not miss out on its natural texture and flavor characteristics. In your first fork full, you should experience crisp, seasoned, tangy, savory and spiced. Follow it up with some hush-honeys – a fried cornmeal dumpling gently sweetened with local honey.” – Ricky Moore Saltbox founder and owner  50

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durhammag.com

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august 2020

Profile for Shannon Media

Durham Magazine August 2020  

The Best of Durham

Durham Magazine August 2020  

The Best of Durham

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