Mom’s Oven-Fried Fish Begin with a Sizzle
After my mother adapted this more healthful (but no less delicious) version of fried fish by eliminating deep frying and, instead, quickly sautéing the fish in a small amount of oil, she added a clever name to what began as a lenten dish and then grew to become a year round family favorite.
We were all in elementary school when she created her “more roasted than fried fish tips.” Today, the four of us laugh at the fact that we were adults before we stopped searching for Froasted Fish (a little fry/mostly roasted) on restaurant menus.
Everything Tastes Better in a Sweet Potato Biscuit
Create a platter of Sliders with these flaky Sweet Potato Biscuits filled with prepared (or even purchased) salmon, barbecue brisket or roasted vegetables. Bake the biscuits early in the day and store at room temperature in foil or food storage bags. When ready to serve, brush the biscuits lightly with olive oil or butter before layering them with fillings.
Snow Day Salad
I’m returning to Harvard in July to complete my research as a 2015 Visiting Newman Foundation Scholar. Vine-ripened tomatoes, lettuce, fresh crab, oysters, wild salmon and cod top my farmers and other market list provisions to create new favorite dinner salad after each day spent researching. Not pictured: my always present 0-fat Greek yogurt stirred with horseradish to use as a dipping sauce/dressing.
A Personal Side to Research
Abby Fisher and I followed similar paths a century apart. Mobile…Missouri… San Francisco. During my last trip to the Schlesinger Library, I touched this original 1881 edition…took a deep breath and said “thank you.”
Celebrate with healthy snacks, such as “Old-School” Popcorn made in a heavy pot with white hull less popcorn, peanut oil and coarse salt.
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forever.~Donna Battle Pierce