Posted by Bruce Bilmes and Sue Boyle
, March 25, 2009 23:02
When it comes to tarting up their fried fish, Roadfood readers choose tartar sauce, by a wide margin over a squeeze of lemon. A number of readers felt that cocktail sauce should have been a choice in the recent Roadfood.com poll. We always thought it was used only for cold shellfish but apparently it’s quite popular on fried fish too. Adjudicator made it clear in the Forums that swamp gravy is appropriate for fried fish. We have to admit we’d never heard of the stuff, so we dug around the net and learned that it’s a Georgia specialty made with potatoes, onions, tomatoes, and maybe some other things (it sounds like the recipe’s pretty flexible) that are cooked up with the fried fish drippings. Know what? It sounds terrific!
