Chef Kardea Brown
shows us how to make aSouthern staple: fried fish
and tartar sauce.
ardea Brown grew up in Charleston,
SC, eating plenty of fried fish,
and she knew early on that her
grandma’s version was better than anyone
else’s. It’s light and crisp, as fried fish should
be, “and you can see the seasoning on the
outside,” says Kardea, host of Delicious Miss
Brown. In the Low Country, where seafood
is abundant, “this is the quintessential
dish,” the chef says. Kardea learned to make
it when she was 15, carefully monitoring
the temperature of the oil. “It has to be
extremely hot, and your fish has to be pretty
dry. If it’s too wet, the coating won’t adhere,”
she explains. And when you’re frying, pay
close attention: Thin fillets cook quickly.
“Look for a golden brown color. It won’t take
long to get there!”GE£CIHIE
f'RESH
SHR~MP
8''13·86