Steaming & Frying Seafood

[Bupo107]

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.

 

[mudbug]

Midwest (where I'm from) -
fish boils, using freshwater fish, corn, and potatoes.
catfish - cornmeal battered and fried
lake perch - battered and fried

Mid-Atlantic (where I live) -
crab boils, just the crabs and some Old Bay seasoning
crab cakes - fried

I'll eat shrimp any way you want to fix them. I don't think fried salmon would be very good.

 

[Raine]

Hey Bumpo, you a bbq'r?

 

[Bupo107]

Yes - I am. Can't be a true southerner if you're not right?

Have a preference to the pork.

Yourself?

 

[choclatechef]

My family adores fried foods.

We fry: chicken, fish, green tomatoes, morel mushrooms, chitterlings, crawfish, cornmeal mush, potatoes, steak, ham steaks, and whatever!

 

[Bupo107]

What do you batter your crawfish with? Anything special?

 

[choclatechef]

No batter. We use cornmeal mixed with flour.

 

[Raine]

Bupo, check out our web site

www.ebsbbq.com

 

[Bupo107]

I've been to your site quite a few times. There aren't enough good websites featuring NC BBQers in my humble opinion.

In fact - I have "Welcome to our Barbecue everybody" stuck in my head from the first time I visited it...

I like your fleet. You should check out the cookers we have on our site as well.

Do you enter many competitions? I bet it's somewhere on your site - I just haven't dug deep enough yet.

 

[luvs]

from PA-
i steam crab, boil or steam lobster. with fish like tilapia, cod, whiting, flounder, etc., i cook by frying in a little splash of olive oil and dredged in an Old Bay/salt/pepper/garlic powder/flour coating or by broiling. fatty fishes like tuna steaks and salmon are usually something i broil. i'm not into grilling food, seeing as to how i don't own one and my Dad's grill is huge (that macho guy-thing :roll: ) and it just plain overwhelms me.
i slurp my oysters down raw and in my eyes there just isn't any other way. clams are good steamed or raw. and then there's delicious sushi.
i very rarely fry anything; it makes the house reek of grease for the next 2 days and splashes grease from here to next week, so except for the occassional pc. of fish or fishcakes, i stick with neater, more aromatic cooking methods.

 

[Raine]

We normally compete in 6-8 contest a year and judge another 4-6 contest a year.