Fish Fry Fridays hopes to help hospitality workers impacted by the pandemic and features nearly 40 restaurants.
During Lent, several New Orleans restaurants bring the fish fry tradition to their tables, as part of a citywide fundraiser to benefit the hospitality industry.
The fundraising effort, called the Fish Fry Fridays campaign, returns to help hospitality workers impacted by the pandemic and features nearly 40 restaurants.
One participating restaurant, Red Fish Grill, hosts a fish fry pop-up at Ralph’s on the Park in Mid-City on Fridays during Lent.
Red Fish Grill’s Friday fish fry features a fried catfish plate, fried redfish plate or fried shrimp plate. All dishes come served with crawfish mac n’ cheese, butter-braised green beans, corn muffin, and pickled mirliton remoulade.
Frozen cocktails, such as a frozen French Quarter 75 and frozen Red Fish Grill lemonade, are also available at the pop-up.
Red Fish Grill’s fish fry plates are available for pickup from 4 p.m. to 6 p.m. on Fridays, through April 2, at Ralph’s on the Park, in the rear parking lot at 4330 Dumaine Street.
Executive chef Chris Vazquez shows us how the restaurant fries up its redfish in the kitchen at Red Fish Grill.
Vazquez said he marinates his redfish with Creole mustard and white wine for about an hour prior to cooking. He also uses a mix of cornstarch, cornmeal and corn flour, with seasonings, as the batter.
When frying the fish, Vazquez suggests keeping the cooking temperature around 360 degrees.
“I think the most important thing to keep in mind when you’re cooking fish is the temperature of the grease,” Vazquez said. “I kind of like it a little high because fish cooks quickly and to make it crispy.”
Red Fish Grill, which anchors the initial block on Bourbon Street, is also known for its popular BBQ oyster po-boy at French Quarter Fest.
Vazquez is the top toque in the kitchen famous for barbecue oysters, hickory-grilled fish, alligator sausage gumbo, and whatever else the freshest bounty of the season inspires.
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