I'd like to compile some ideas on what types of seafood people like to steam and fry. Being located in the south, we mostly steam oysters, shrimp, crabs, we also do a frogmore or beaufort stew (which is a combo of shrimp, sausage and corn - sometimes potatoes).
We mainly fry oysters, shrimp and freshwater fish.
I know in the Northeast the steaming preference is clams and lobsters - frying, other than crab cakes, softshell crab - I'm not sure what the regional preferences are for frying seafood.
I'm interested in hearing from a regional and international perspective what people favor for both steaming and frying.
We mainly fry oysters, shrimp and freshwater fish.
I know in the Northeast the steaming preference is clams and lobsters - frying, other than crab cakes, softshell crab - I'm not sure what the regional preferences are for frying seafood.
I'm interested in hearing from a regional and international perspective what people favor for both steaming and frying.