Croakers inhabit the southern coastal estuaries and are called such because of the drumming or croaking sound they make by vibrating muscles on either side of their swim bladders.
Fried croaker is served from Maryland to Mississippi; add a little Cole slaw and some hush puppies and you have a real Lowcountry feast.
Yield: 2 servings
- 2 whole croaker
- Salt and pepper
- 1 cup flour
- 1/8 teaspoon cayenne pepper
- 1⁄2 – 3⁄4 cup canola oil or peanut oil
- 4 tablespoons parsley, minced
Gut and scale fish, remove heads and wash thoroughly; season with salt and pepper.
Mix flour, salt, pepper, and cayenne in a baking dish. Dredge the fish in the seasoned flour and fry until golden brown on each side, turning once. Serve over spoon bread and garnish with minced parsley.