I write stories of people stumbling through life and finding the things that make it all worthwhile: love, faith and hope. For me that also means family. Some of my people have large, crazy, overwhelming families, others are trying to gather some sort of family around them where there was none. For one of the characters I’m currently working with, he has three rescues dogs, he thinks he is just fine without people.
One thing everyone loves even the dogs is a Fish Fry!
With family comes family events. Yes, my stories always have some big family event. Holiday traditions are great to show off the worse and best!
So this Easter my sisters and I got together for a fabulous fish fry! It was beyond delicious with a little Red fish, speckle trout and cat fish. Of course anytime you deep fry something it tends to work well for the taste buds. A few hand rolled hush puppies (in the south there is always a dog hanging out and acting if you haven’t feed them in three days) You have to start with some good corn meal to coat the fish.
Got to make sure the oil is hot but not too hot. You have to taste it before serving to make sure it is right.
Ready to Eat!!
If you have another fryer you can finish the fry fiesta with funnel cake. BUT you have to have clean oil!
Fishy Funnel Cake is not tasty
What is your favorite family tradition? Do y’all have a go to recipe that feeds everyone?
9 thoughts on “F – Fish Fry and Funnel Cake with Fred and the Family”
Family and dogs – the best things in life. BTW, I expect funnel cake at the next meeting.
Lol…uh no. I’m good to get myself and the power point there. Maybe if I can get Fred to fry us up some funnel cake.
Would you share the recipe for the big bowl of colorful ?? in the picture with Haiden? It looks yummy. I really enjoy reading your books and blog!
Thank you so much. That is an alvacdo based salad. My cousin made it. I’ll get the recipe and share it.
2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
1/2 cup pitted nicoise olives, roughly chopped
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
2 ounces blue corn tortilla chips
Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.
Thanks for sharing the recipe.
The dogs! The food! Everything looks incredible!
Thanks, it was fun.