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Tag: Eastern NC recipe

  • Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

    Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

    A fish fry is one of the simplest Eastern North Carolina meals: fresh fish, a cornmeal coating, hot oil, slaw, and hushpuppies.

    Pittsburgh Friday Fish Fry Sandwich

    Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

    A fish fry is one of the simplest Eastern North Carolina meals: fresh fish, a cornmeal coating, hot oil, slaw, and hushpuppies.
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    Total Time 35 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 pounds fish fillets or cleaned small fish
    • 1 cup buttermilk
    • 1 cup cornmeal
    • 1/2 cup flour
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • Vegetable oil for frying
    • Lemon wedges

    Method
     

    Instructions
    1. Pat fish dry and soak in buttermilk for 10 minutes.
    2. Mix cornmeal, flour, salt, pepper, and paprika.
    3. Heat oil to 350 degrees.
    4. Dredge fish in cornmeal mixture and shake off excess.
    5. Fry until golden and cooked through, turning once. Drain well.
    6. Serve with lemon, slaw, and hushpuppies.

    Notes

    • Thin fillets cook quickly. Watch closely.
    • Spot, mullet, trout, and flounder each bring their own texture and flavor.
    Safety note: Cook fish to 145 degrees or until it flakes easily with a fork.

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  • Pan-Fried Soft-Shell Crabs

    Pan-Fried Soft-Shell Crabs

    Soft-shell crabs are a seasonal coastal treat. A light dredge and quick pan-fry let the crab stay the main event.

    Pittsburgh Friday Fish Fry Sandwich

    Pan-Fried Soft-Shell Crabs

    Soft-shell crabs are a seasonal coastal treat. A light dredge and quick pan-fry let the crab stay the main event.
    Print Recipe Pin Recipe
    Total Time 25 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 4 cleaned soft-shell crabs
    • 1 cup buttermilk
    • 1 cup flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon paprika
    • 3 tablespoons butter
    • 2 tablespoons vegetable oil
    • Lemon wedges

    Method
     

    Instructions
    1. Pat cleaned crabs dry. Soak in buttermilk 5 minutes.
    2. Mix flour, salt, pepper, and paprika.
    3. Heat butter and oil in a skillet over medium-high heat.
    4. Dredge crabs lightly in flour and shake off excess.
    5. Cook crabs 3 to 4 minutes per side until crisp and cooked through.
    6. Serve immediately with lemon.

    Notes

    • Serve on a plate with slaw or on a sandwich bun with lettuce and tomato.
    Safety note: Buy soft-shell crabs already cleaned or ask your seafood market to clean them. Keep seafood cold until cooking.

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  • Roasted or Steamed Coastal Oysters

    Roasted or Steamed Coastal Oysters

    Oysters are best kept simple. Roast or steam them until they open, then serve with lemon, hot sauce, or a vinegar mignonette.

    Pittsburgh Friday Fish Fry Sandwich

    Roasted or Steamed Coastal Oysters

    Oysters are best kept simple. Roast or steam them until they open, then serve with lemon, hot sauce, or a vinegar mignonette.
    Print Recipe Pin Recipe
    Total Time 25 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 dozen fresh oysters
    • Lemon wedges
    • Hot sauce
    • Crackers, optional
    • For mignonette: 1/4 cup vinegar, 1 tablespoon minced shallot, black pepper

    Method
     

    Instructions
    1. Scrub oysters under cold running water. Discard any that are cracked or remain open when tapped.
    2. For steaming, place oysters in a steamer basket over simmering water. Cover and steam until shells open, 5 to 8 minutes.
    3. For roasting, place oysters on a hot grill or sheet pan in a 450-degree oven until they open.
    4. Carefully open shells and serve immediately with lemon, hot sauce, or mignonette.

    Notes

    • Fall and winter are classic oyster seasons, but availability varies.
    • Serve outdoors or over newspaper for an easy cleanup.
    Safety note: Raw or undercooked oysters can cause serious illness, especially for people with weakened immune systems. Use fresh shellfish from a trusted source and discard oysters that do not open after cooking.

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  • Crystal Coast-Style Shrimp Burgers

    Crystal Coast-Style Shrimp Burgers

    Shrimp burgers are a coastal favorite: crisp fried shrimp piled on a soft bun with slaw and a simple sauce.

    Pittsburgh Friday Fish Fry Sandwich

    Crystal Coast-Style Shrimp Burgers

    Shrimp burgers are a coastal favorite: crisp fried shrimp piled on a soft bun with slaw and a simple sauce.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4 burgers
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound peeled shrimp
    • 1 cup buttermilk
    • 3/4 cup flour
    • 1/2 cup cornmeal
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • Vegetable oil for frying
    • 4 soft hamburger buns
    • 1 cup barbecue slaw or plain slaw
    • 1/3 cup mayonnaise
    • 1 tablespoon hot sauce or cocktail sauce
    • Lemon wedges

    Method
     

    Instructions
    1. Soak shrimp in buttermilk 10 minutes.
    2. Mix flour, cornmeal, salt, and pepper.
    3. Heat oil to 350 degrees. Dredge shrimp and fry until golden and cooked through, 2 to 3 minutes.
    4. Mix mayonnaise with hot sauce or cocktail sauce.
    5. Spread sauce on buns. Add fried shrimp and slaw. Serve with lemon.

    Notes

    • Use small or medium shrimp so the burger is easy to eat.
    • A toasted bun helps hold the sauce and slaw.
    Safety note: Cook shrimp until opaque and firm.

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  • Calabash-Style Fried Seafood Platter

    Calabash-Style Fried Seafood Platter

    Calabash-style seafood is known for a light hand: small pieces, a thin coating, and quick frying. Use shrimp, fish, oysters, or a mix.

    Pittsburgh Friday Fish Fry Sandwich

    Calabash-Style Fried Seafood Platter

    Calabash-style seafood is known for a light hand: small pieces, a thin coating, and quick frying. Use shrimp, fish, oysters, or a mix.
    Print Recipe Pin Recipe
    Total Time 40 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 pounds shrimp, fish strips, oysters, or mixed seafood
    • 1 cup whole milk or buttermilk
    • 1 cup all-purpose flour
    • 1/2 cup fine cornmeal
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • Vegetable oil for frying
    • Lemon wedges and tartar sauce

    Method
     

    Instructions
    1. Pat seafood dry. Soak briefly in milk or buttermilk while oil heats.
    2. Whisk flour, cornmeal, salt, pepper, and paprika.
    3. Heat 2 inches of oil to 350 degrees.
    4. Lift seafood from milk, dredge lightly in flour mixture, and shake off excess.
    5. Fry in small batches until golden and cooked through. Drain well.
    6. Serve hot with lemon, slaw, and hushpuppies.

    Notes

    • The coating should be light, not heavy.
    • Small batches keep the oil hot and the seafood crisp.
    Safety note: Cook seafood to a safe internal temperature and avoid cross-contamination with raw seafood juices.

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  • Slow-Simmered Collards

    Slow-Simmered Collards

    Collards are a staple side across Eastern North Carolina tables. This version cooks low and slow with a smoky seasoning piece and a splash of vinegar at the end.

    Country Ham Biscuits

    Slow-Simmered Collards

    Collards are a staple side across Eastern North Carolina tables. This version cooks low and slow with a smoky seasoning piece and a splash of vinegar at the end.
    Print Recipe Pin Recipe
    Total Time 2 hours
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3 pounds fresh collards
    • 1 smoked ham hock or smoked turkey wing
    • 8 cups water or chicken broth
    • 1 small onion, chopped
    • 1 teaspoon salt, plus more to taste
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes
    • 1 tablespoon apple cider vinegar
    • Hot sauce for serving

    Method
     

    Instructions
    1. Wash collards well. Remove tough stems and chop leaves.
    2. Place smoked meat, water or broth, onion, salt, pepper, and red pepper flakes in a large pot. Simmer 30 minutes.
    3. Add collards by the handful, stirring as they wilt.
    4. Cover and simmer until tender, 1 to 1 1/2 hours.
    5. Remove smoked meat, chop any meat, and return it to the pot. Stir in vinegar and adjust seasoning.

    Notes

    • Serve with cornbread or corn sticks.
    • Save potlikker for spooning over cornbread.

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  • Skillet Cornbread and Corn Sticks

    Skillet Cornbread and Corn Sticks

    Old-school Eastern North Carolina plates need cornbread. Make it in a hot skillet or spoon the batter into a corn-stick pan for crisp edges.

    Country Ham Biscuits

    Skillet Cornbread and Corn Sticks

    Old-school Eastern North Carolina plates need cornbread. Make it in a hot skillet or spoon the batter into a corn-stick pan for crisp edges.
    Print Recipe Pin Recipe
    Total Time 30 minutes
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 cups yellow cornmeal
    • 1/2 cup all-purpose flour
    • 1 tablespoon sugar, optional
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1 large egg
    • 1 1/2 cups buttermilk
    • 1/4 cup melted bacon drippings or butter

    Method
     

    Instructions
    1. Heat oven to 425 degrees. Place a cast-iron skillet or corn-stick pan in the oven to heat.
    2. Whisk cornmeal, flour, sugar if using, baking powder, baking soda, and salt.
    3. Whisk egg, buttermilk, and melted drippings or butter. Stir wet ingredients into dry just until combined.
    4. Carefully grease the hot pan. Add batter.
    5. Bake until browned and firm, 15 to 20 minutes for skillet cornbread or 10 to 14 minutes for corn sticks.

    Notes

    • For a less sweet cornbread, skip the sugar.
    • Serve with collards, beans, barbecue, or Brunswick stew.

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  • Eastern NC Boiled Potatoes for Barbecue Plates

    Eastern NC Boiled Potatoes for Barbecue Plates

    Small boiled potatoes are a quiet classic on Eastern North Carolina barbecue plates. They are plain in the best way: tender, salty, and ready for sauce.

    Country Ham Biscuits

    Eastern NC Boiled Potatoes for Barbecue Plates

    Small boiled potatoes are a quiet classic on Eastern North Carolina barbecue plates. They are plain in the best way: tender, salty, and ready for sauce.
    Print Recipe Pin Recipe
    Total Time 25 minutes
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 pounds small red or white potatoes
    • 1 tablespoon salt, plus more to taste
    • 2 tablespoons butter, optional
    • Black pepper
    • Chopped parsley, optional

    Method
     

    Instructions
    1. Scrub potatoes and leave them whole if small. Halve larger potatoes.
    2. Place in a pot and cover with cold water. Add salt.
    3. Bring to a boil and cook until fork-tender, 12 to 18 minutes.
    4. Drain well. Toss with butter if using, pepper, and a little more salt.
    5. Serve warm beside chopped barbecue and slaw.

    Notes

    • For a barbecue plate, keep the seasoning simple.
    • Leftovers make good breakfast potatoes the next morning.

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  • Old-School Hushpuppies

    Old-School Hushpuppies

    Hushpuppies belong beside barbecue, fried fish, and seafood plates. These are crisp outside, tender inside, and lightly sweet.

    Country Ham Biscuits

    Old-School Hushpuppies

    Hushpuppies belong beside barbecue, fried fish, and seafood plates. These are crisp outside, tender inside, and lightly sweet.
    Print Recipe Pin Recipe
    Total Time 30 minutes
    Servings: 24 About 24 hushpuppies
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 cups yellow cornmeal
    • 1/2 cup all-purpose flour
    • 1 tablespoon sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 small onion, finely grated
    • 1 large egg
    • 1 cup buttermilk
    • Vegetable oil for frying

    Method
     

    Instructions
    1. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
    2. Stir in onion, egg, and buttermilk until a thick batter forms. Let rest 10 minutes.
    3. Heat 2 inches of oil to 350 degrees in a heavy pot.
    4. Drop rounded tablespoons of batter into the oil, working in batches.
    5. Fry until deep golden, 2 to 3 minutes, turning once. Drain on paper towels and serve hot.

    Notes

    • Serve with barbecue, fried seafood, or collards.
    • A little grated onion gives classic flavor without making the batter too wet.
    Safety note: Use a thermometer for frying oil and never leave hot oil unattended.

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  • Brunswick Stew for a Barbecue Plate

    Brunswick Stew for a Barbecue Plate

    Brunswick stew recipes vary from family to family. This version is tomato-based, hearty, and made to sit beside barbecue, cornbread, or hushpuppies.

    Country Ham Biscuits

    Brunswick Stew for a Barbecue Plate

    Brunswick stew recipes vary from family to family. This version is tomato-based, hearty, and made to sit beside barbecue, cornbread, or hushpuppies.
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    Total Time 1 hour 15 minutes
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 tablespoons butter
    • 1 onion, chopped
    • 2 cups cooked chopped chicken
    • 1 cup cooked chopped pork or barbecue
    • 1 can diced tomatoes, 14.5 ounces
    • 1 can crushed tomatoes, 15 ounces
    • 2 cups chicken broth
    • 2 cups frozen corn
    • 1 1/2 cups frozen lima beans or butter beans
    • 1 cup diced potatoes
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon hot sauce
    • Salt and black pepper

    Method
     

    Instructions
    1. Melt butter in a large pot. Cook onion until softened.
    2. Add chicken, pork, tomatoes, broth, corn, beans, potatoes, Worcestershire, and hot sauce.
    3. Bring to a simmer. Cook uncovered until potatoes are tender and stew thickens, 45 to 60 minutes.
    4. Season with salt and pepper. Add more broth if needed.
    5. Serve warm with cornbread or hushpuppies.

    Notes

    • Use leftover barbecue if you have it.
    • For a smoother stew, mash some of the potatoes and beans against the side of the pot.

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  • Chicken and Pastry

    Chicken and Pastry

    Chicken and pastry is comfort food built for church suppers, family tables, and cold-weather fundraisers. The pastry is flat, tender, and cooked directly in rich chicken broth.

    Country Ham Biscuits

    Chicken and Pastry

    Chicken and pastry is comfort food built for church suppers, family tables, and cold-weather fundraisers. The pastry is flat, tender, and cooked directly in rich chicken broth.
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    Total Time 2 hours
    Servings: 6 to 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 whole chicken or 3 pounds bone-in chicken pieces
    • 10 cups water
    • 2 teaspoons salt, divided
    • 1 teaspoon black pepper
    • 2 cups all-purpose flour
    • 3 tablespoons shortening or butter
    • 1/2 cup cold water, plus more as needed
    • 2 tablespoons butter

    Method
     

    Instructions
    1. Place chicken in a large pot with water, 1 teaspoon salt, and black pepper. Simmer until chicken is tender, about 1 hour.
    2. Remove chicken. Strain broth if desired and return 8 cups broth to the pot. Shred chicken and set aside.
    3. Mix flour and remaining salt. Cut in shortening or butter. Add cold water until a firm dough forms.
    4. Roll dough very thin on a floured surface and cut into strips or squares.
    5. Bring broth to a gentle boil. Drop pastry pieces in one at a time, stirring gently. Cook 12 to 15 minutes.
    6. Add shredded chicken and butter. Simmer 5 more minutes and adjust seasoning.

    Notes

    • Do not over-stir after adding pastry; gentle movement keeps pieces intact.
    • Some families like it brothy, others thicker. Simmer longer for a thicker pot.

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  • Eastern NC Barbecue Slaw

    Eastern NC Barbecue Slaw

    This white, mayo-based slaw is the cool crunch that belongs beside chopped Eastern North Carolina barbecue. Keep it simple, cold, and finely chopped.

    Country Ham Biscuits

    Eastern NC Barbecue Slaw

    This white, mayo-based slaw is the cool crunch that belongs beside chopped Eastern North Carolina barbecue. Keep it simple, cold, and finely chopped.
    Print Recipe Pin Recipe
    Total Time 20 minutes
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 small head green cabbage, finely chopped
    • 1 carrot, grated, optional
    • 1/2 cup mayonnaise
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon sugar
    • 1 teaspoon yellow mustard, optional
    • 1/2 teaspoon celery seed
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper

    Method
     

    Instructions
    1. Combine cabbage and carrot in a large bowl.
    2. Whisk mayonnaise, vinegar, sugar, mustard, celery seed, salt, and pepper in a separate bowl.
    3. Pour dressing over cabbage and toss well.
    4. Chill at least 30 minutes before serving. Stir again before serving.

    Notes

    • For barbecue sandwiches, chop the cabbage extra fine.
    • Add more vinegar if you like a sharper slaw.

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