Page 10 - March & April

8 MYROUSES EVERYDAY MARCH | APRIL 2013
Fish Fry
I n Mississippi and Louisiana, Spring arrives with the sizzle of frying seafood and who
can resist succulent fried shrimp, plump fried oysters, or sweet, crisp, delicious fried
fish? Our region’s seasonal affinity for seafood is directly tied to our population’s strong
Roman Catholic traditions and the practice of “sacrificing” the consumption of meat for
seafood during Lent, particularly on Fridays. That’s some sacrifice!
Rouses works with fishermen all over Louisiana and the Mississippi Gulf Coast to get
the freshest catches of wild-caught Louisiana shrimp, locally harvested oysters, and farm-
raised Mississippi catfish as well as other varieties of line-caught finfish native to the Gulf
of Mexico. Traditional accompaniments are fried potatoes—thickly cut home-style, thin
shoestrings, or Brabants—white beans, potato salad, hushpuppies, or coleslaw. You’ll find
everything you need to complete your seafood feast at Rouses, including 5 different kinds
of potato salad.
If you just can’t wait to get your hands on that perfect-fried catfish, no worries, Rouses
serves up plenty, hot and fresh, on the hot-plate steam line every Friday during
Lent as part of the Seafood Extravaganza.
FEATURE
“At Spahr’s Seafood Restaurants, catfish is king year
round. But during Lent, we have the biggest fish
fry on the bayou. We love everything local—fish,
shrimp, oysters, soft-shells. Buy local, eat local, that’s
my motto, same as Rouses.”
—Donald Spahr, Spahr’s Seafood, Des Allemands, Thibodaux, Houma
Keith and Nealy Frentz, owners of
LOLA Covington, were crowned King &
Queen of Louisiana Seafood at last year’s
Seafood Cook-Off. The contest takes
place every May during the New Orleans
Wine & Food Experience. Nealy and Keith
also own and operate the only food truck
in the Covington area, LOLA Deux.
Look for their winning recipe online.
Rouses Seafood Extravaganza is served
every Friday during Lent.
Get the menu online.
Want More? rouses.com
by Jyl Benson + photos by Matthew Noel
A-Bear’s Cafe and Houmatravel.com
Spahr’s Seafood