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Instructions:
- Prepare the Brims:
- Ensure that the brims are cleaned and scaled. Pat them dry with paper towels.
- In a shallow dish, mix together the all-purpose flour, cornmeal, Old Bay seasoning, garlic powder, onion powder, salt, and pepper.
- Dip and Coat:
- Dip each brim into the buttermilk, allowing any excess to drip off.
- Coat the brims thoroughly with the seasoned flour and cornmeal mixture, pressing gently to adhere the coating.
- Heat the Oil:
- In a large, deep skillet, heat vegetable oil over medium-high heat. The oil should be hot enough to fry the fish to a golden brown, but not smoking.
- Fry the Brims:
- Carefully place the coated brims into the hot oil, ensuring not to overcrowd the skillet. Fry for 3-4 minutes per side or until the fish is golden brown and crispy.
- Use a slotted spoon to transfer the fried brims to a plate lined with paper towels to absorb any excess oil.
- Prepare the Light Bread:
- While the brims are frying, lightly toast slices of light bread in a toaster or on a grill until they are just golden.
- Serve and Enjoy:
- Arrange the crispy brims on a serving platter alongside the toasted light bread.
- Garnish with fresh lemon wedges and parsley for a burst of color and flavor.
- Serve immediately, allowing everyone to assemble their own fish sandwiches with the light bread.
Conclusion: This Southern-style recipe for freshly caught brims with light bread is a celebration of simplicity and the rich flavors of the South. The crispy texture of the seasoned brims combined with the softness of the light bread creates a perfect harmony of taste and texture. Whether you’re enjoying this dish with family after a successful fishing trip or recreating the experience with fresh market brims, it’s a delightful way to savor the goodness of the sea. Embrace the Southern culinary tradition and treat your taste buds to a memorable meal that embodies the heart and soul of Southern cuisine.
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