Some History of Cooking Fried Fish and Seafood Texas Style (With Tips and Techniques)
By Billy Bristol
Not too many years ago, in the first half of the 20th century, cooking fish and seafood was not that popular in Texas. Before refrigeration, cooking and eating fresh fish, and especially having a variety of fish, was rare fare for any Texan living any distance away from the Gulf of Mexico coast. Ice even had to be brought in by boat to the coast.
Texans ate a little bit of freshwater fish caught from rivers, but there were no natural lakes, and man-made lakes were not available then either. Also, cooking oils were limited to beef fat at the time. All of these factors led to the fact that fish was just not a big part of their diets.
Despite these limitations, cooks along the gulf coast developed a very strong tradition, which was influenced by the proximity to New Orleans. Not only that, but Texans have always loved to fry just about anything, and most fish and seafood was perfect for frying.
Through the years, with the improvement of refrigeration and food processing, along with the development of vegetable oils, the Gulf style of cooking fish and seafood has spread across the state.
These are some tips and techniques for achieving great results when frying fish and seafood:
-Coat fish and seafood with a batter to seal in moisture. If fried right, very little of the oil will find itself in the food.
-Do not use the same breading and coating for every kind of fish or seafood. Try and add seasoning that matches that particular seafood's flavor and texture.
-Use a fresh vegetable oil when frying fish. Any oil with a high smoking point, like canola, peanut, or soybean oil, is a good option for fish.
-Deep-fry fish and seafood at an oil temperature of 350 degrees Fahrenheit.
- Do not overcrowd the pan, as the temperature will drop, causing the oil to soak into the seafood. You want to fry your fish, not boil it in oil.
-Always check the oil temperature before starting each new batch. as keeping it as close as possible to that 350 degrees is most important.
Because of those earlier limitations, Texas does not have a long and grand tradition of fish and seafood greatness, but the state is rapidly catching up to its neighbors. Fresh fish can now be found anywhere in the state, and Texans are gradually making it a bigger and bigger part of their overall diets.
| Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy. |
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