![]() Then comes the most important part - the cakes are fried, not broiled, which is where too many modern recipes go entirely wrong. ![]() The family-owned spot achieved national fame toward the latter part of the 20th century for their straightforward, baseball-shaped jumbo lump cakes, sprinkled with Old Bay seasoning and gently rolled together with broken saltine crackers and a simple, mustard-based sauce. After all this time, the one recipe you really need remains one of the simplest it is also one of the older ones still in use on a daily basis, down at Faidley's Seafood, a fixture at Baltimore's historic Lexington Market since the late 1800s. ![]() Start at the outwardly humble Susan's in Portland, where the fish is as fresh and delicious as it is (relatively) affordable, or venture out to the quietly magnificent Bet's Fish Fry on the common in coastal Boothbay, where the hand-cut french fries are nearly as good as the main event.īy now, there are morecrab cake recipes floating around than there are crabs wintering in the Chesapeake. You'll find great fried haddock hiding everywhere in plain sight, and like lobster, the more the place looks like a shack, chances are you're in for a good time. As halibut is to Alaska, the crowd-pleasing, flaky white fish is to this side of the country's version of the Far North - fresh-tasting, slightly sweet, and marvelous in a fish and chips basket. Sometimes, attention must be paid to the other seafoods being pulled out of the Gulf of Maine, starting with haddock, very often fried and served in a sandwich. And yet, Mainers aren't actually sitting around eating lobster rolls all day long. Never mind whether or not they've ever crossed the Piscataqua River Bridge, most Americans can tell you exactly what summer in Maine means, which is lobster rolls. You might start just up the street at Domilise's, another very old establishment with an equally fierce following. (A spritz of Louisiana brand hot sauce or lemon is all that's left to add, really.) The stripped-down lunchtime favorite makes your classic po' boy seem positively over the top, not that there's anything wrong with a fully-dressed oyster po' boy from any number of places in the city. The result? One of the city's simplest, most important sandwiches. Here, a small mountain of local oysters (or ersters, if you've been around here for a very long time) are dredged in a flour mixture and fried, before being piled on to toasted and buttered Pullman loaf bread. September might be peak hurricane season in New Orleans, but there's also cause for celebration- that's the month when Casamento's, the century-old Magazine Street café known for serving the very best fried Gulf oysters, unlocks its shutters and opens for oyster season, after a months-long annual break.
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