Hello, chefs.
It’s spring in Nashville—daffodils, epic storms, album releases, budding leaves, sidewalk traffic, nesting boxes overflowing with eggs, weekends spent cleaning up the yard after a winter of rest. It’s my favorite of all the seasons. Fall feels like a wind down, but spring brings later sunsets and greener gardens every day, the pinnacle of abundance.
Sometimes the winter months feel a bit like a dream where I’m trying to run but am stuck in quicksand, except even the running attempt is a bit halfhearted. I’ve learned to lean into the slowness and general lack of forward movement while it’s cold and grey outside: it’s an important recovery period in the normal cycle of my year. My to do list becomes a catch-all of assorted tasks that I know I won’t actually get to due to mostly a lack of shits given. But something inside me wakes up with that first whiff of cut grass in March.
I’ve spent the last two weeks planning our elopement party, transplanting rose bushes, meeting with mentors and old friends, estimating various retirement scenarios depending on annual investment returns (lol), and introducing more movement into my days. It has felt so good to shake out the winter cobwebs. And of course, with a new season comes a new taste palette.
Growing up in Western New York, I thought everyone in the whole world ate fish fry on Fridays in the springtime. My family isn’t Catholic, but still, fish was a Friday staple. Every restaurant had it as a Friday special by default. I didn’t realize that there were other ways you could eat fish until I was a grown adult. So this week, here are the two poles of my fish-eating journey: crispy, golden fish fry, and flaky steamed fish in flavorful curry.
-Faith
p.s. For an easy way to save and store the recipes I share every week, save this Notion page. Use the magnifying glass to search.
Fish fry
I’m making this for lunch today with a fresh slaw (shaved cabbage, carrot, and red onion with a splash of vinegar, lemon juice, salt and pepper), crispy smashed sweet potatoes, and lots of kewpie mayo on the side (do not come for me). It’s a good substitute for WNY fish fries, but honestly the lack of a styrofoam container adversely effects the taste, imo.
Thaw your fish cuts, pat dry, and season with salt, pepper, and cayenne.
Make your batter. For four pieces of fish, you’ll whisk together:
1 cup flour
1 cup beer OR 1/2 cup water with 1/2 cup milk
1/4 tsp baking powder
Salt to taste
Heat about an inch of oil in a frying pan (I use vegetable or canola, but if you’re on your no seed oil journey, maybe try peanut?) over medium-high until it’s shimmery and a drop of batter immediately fries up.
Coat your fish in the batter and gently slide into the oil. Let fry until the bottom of golden and the opaque white color travels up the sides and a bit over the top of the fish, then gently flip.
When the whole thing is golden and crispy, remove onto a towel-lined plate, then serve.
Coconut curry fish
We have come to the realization that coconut milk makes Dan’s tummy hurt (someone notify the CDC!), so I’m sad to have to retire this one from the rotation. Please make it often in my honor. It’s both light and comforting and good for any season. Serve with rice.
Thaw your fish, pat dry, and season with salt and pepper.
Chop up a small onion and cook in a bit of olive oil until soft and fragrant. Add a spoonful or two each of minced garlic and ginger, a sprinkle of red pepper flakes to taste, and at least a teaspoon each (more if you’re making a big batch!) of turmeric and curry powder.
Stir and cook for about a minute before adding your liquid: start with a can of full-fat coconut milk, then add chicken or vegetable broth until you have enough liquid for serving (it’ll probably be about a cup or two). Bring to a boil, reduce to simmer on medium-low, then add your fish to the sauce and cover.
Cook until the fish is flaky and opaque, about 8-10 minutes. To serve, place the fish on a pile of rice, then top with sauce. You can stir in a few handfuls of fresh spinach to the warm sauce after the fish is removed if you want a bit of green.