Louisville Fish Fry & Bourbon Rickeys
Louisville Fish Fry
- 1 pound fresh white fish (we use cod)
- 1 cup seasoned flour (we use Kentucky Kernel)
- 1 egg (or more)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp onion powder
- Shortening for frying
Cut fish into 3-4 inch pieces. Whisk egg with a little water to make an egg wash. In another bowl, mix all dry ingredients. Bring shortening to 375 degrees in a cast iron pan. (need an inch of grease depth)
Dip fish pieces into egg wash, then dredge in flour mix. Cook a few minutes on each side until golden brown.
Bleu Cheese Cole Slaw
- 3 cups shredded cabbage
- ½ cup mayonnaise (or too taste)
- 1 T white vinegar
- 4 oz. bleu cheese crumbles
- ½ tsp sugar
- Salt and Pepper
Dowse cabbage with vinegar and stir. Add the rest of the ingredients and mix until blended. Adjust mayo proportions to taste.
Tarter Sauce
- ½ cup mayonnaise
- 2 T dill pickle relish
- 1 T capers
- 1 T lemon juice
- 1 T dried minced onion
- ½ tsp garlic powder
- ½ tsp sugar
- Salt, pepper, paprika to taste
Mix all ingredients. Add splash of hot sauce if desired.
Bourbon Rickey
- 1.5 ounces Bourbon
- 1 ounce lime juice
- Soda Water
- Lime wheels or wedges
Shake bourbon and lime juice in a shaker with ice. Pour into a highball glass with ice. Top with soda water and garnish with limes.