Fish Fillet 1 lb. can of tomatoes 1 Onion, chopped 1 Bellpepper, chopped 3 Celery stalks, chopped 1/2 cup bacon grease or oil 1/2 cup flour 2 Garlic cloves 2 1/2 cups fish stock or water 2 Tsp. Thyme 2 Bay Leaves 1 Tsp. Pepper Sauce Salt to taste
New Orleans, LA – With Easter upon us, I'd like to talk about eggs. Back in the 20th Century, we were led to believe that eggs should be white. Today, at nearly every farmers market, you'll find brown, white, green and blue eggs. The green and blue are hatched by Chilean Araconda chickens. They're the cute hens with fluffy legs. Recently, we've also learned to love French Black Copper Marans eggs. Their shells are like their name - a deep brown copper color. The variety was popularized in the French Atlantic town of La Rochelle. Here in the US, they've acquired a certain je ne sais quoi.
1 whole chicken, cut into pieces Salt and pepper Flour Oil for deep frying
Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.