Summer Time Fish Fry
This year for the Fourth of July we decided to do a beach themed Summer Time Fish Fry on our patio.
This summer I have to admit I was longing for the beach with our lack of travel, so I decided I would bring a little bit of the beach to us with a beach themed Summer Time Fish Fry for the Fourth of July. We decided since the sun does not seem to set until 9 o’clock now, thanks to daylight saving time, we would move our new 9 Ft Patio Umbrella with push button tilt and crank, from Abba Patios up to the dining table.
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You may remember I featured it a few weeks ago on 5 Ways to Refresh your Patio for Summer. Well let me just reiterate what a great investment piece this is, as we dumped the water out of the base and easily moved it to the sundeck 2 flights up. Now we have shade all afternoon with the easy tilt angle settings.If you love my market style umbrella seen above in beige, and available in many other varieties along with the umbrella base, you can pick you one up from Abba Patio. Plus you can also save 10% OFF everything site wide with my special code of: Jenn10 while you are there, so be sure to check the whole site out, they have lots of great things! Including a great selection of outdoor patio and garden decor to get you ready for summer.
I went with a very low key easy going beach vibe. Since our patio cushions are already blue they are very easy to match for all occasions. The patio table centerpiece is the same umbrella holder I previously created in DIY a Table Top Umbrella Holder, this year I have a selection of creeping Jenny which is a perennial from last year and red Begonias. I added in the sea glass colored buoy’s for a fun nautical effect. For the table place settings I went with my driftwood chargers and layered the blue plaid plates I purchased for Easter, along with my new patio plates purchased to match my outdoor rug last fall. I found the cute yellow napkin rings while on a the antiquing trip to Waco last fall and paired them with my Lemon Thyme napkins from last summers tablescape.I really wanted to tell you where all the pieces came from on this table since nothing is really new, with the exception of the salad plates. Everything here has been reworked and reimagined from my existing decor pieces. Which is really the point of purchasing classic pieces that will mix and match, over the years and serve you well through out the seasons. Which is my mantra of ” Good Design Never Goes Out Style”.So let’s take a second to talk about the refreshments. It is hot outside, so ice cold drinks will be a priority. For this reason you will want to make sure that you have plenty of beverages and adequate water as well. Since we are beach themed and doing seafood, I went with a basic lemon water in a large pourable/refillable carafe on the table. For the adult beverage I decided to roll the bar cart out for an appearance on the deck. That is probably the handiest part of a bar cart, that they can be set and travel to other locations, on the same floor. My honest thoughts on bar carts are choose them wisely. Unless you have an elevator or they have heavy duty wheels, they are not really able to travel many places in your home. However this particular bar cart, is collapsible so it folds down easily like a luggage cart, to move among floors or even pack up to travel to the vacation home. Today on the bar cart we have the fixings for a Lemony Spritzer which is super easy to make.
- 1 cup Homemade Lemonade (recipe here)
- 1 cup White Wine or Sparkling Wine
- 3 oz Vodka
- Shake with Ice and Serve with a lemon slice
I was inspired to do this Fish Fry around Father’s Day to reminisced about going fishing with my dad before he passed. Such great memories, as he taught my nephews how cast a pole and bait a hook. Of course my grandpa use to take us all deep sea fishing as kids in Florida, too. He own his boat and a slew of crab traps hidden along the coast, and he did allegedly leave my entire family on a moving sandbar in the middle of the Atlantic Ocean, to clam dig while being circled by sharks, but that was before I was born, so it is all hear say, lol! He brought in all kinds of stuff out fresh out of the Atlantic, both legal and illegal, but that was just how grandpa rolled, lol. Then we have whole bunch of tug boat captains on Ron’s side of the family so there was no shortage of boating and fishing experience there. I also like to think about how much our families enjoyed a good old fashioned Fish Fry at our local church, good o’ Bethesda Methodist y’all. My daddy loved their catfish, but honestly his favorite any light white fish is perfect for a fish fry, like flounder, trout, bass, or cod. Today I am using a flounder for the fried fish which we did in the Air Fryer for a healthier option.
We also grilled up a little Lemon Pepper Tilapia on a Himalayan salt block in the Big Green Egg for a secondary non breaded or gluten free option.Instead of traditional hushpuppies, I did a few southwestern corn fritters which are a perfect side for any seafood feast. These also make a great appetizers as well with dips or spreads.
Southwestern Corn Fritters
- 1 26.8 Corn Drained
- 2/3 cup Water
- 2 tbsp Taco Seasoning
- 1/4 cup Cilantro Fresh, Chopped
- 2/3 cup Tempura Mix
- 2 tbsp Olive Oil
Heat oil in a large cast iron skillet
Add 1 ice cream scoop of batter to pan cook until golden brown and crisp, 2-4 minutes per side.
Using a slotted spatula, transfer fritters to a paper-towel-lined plate to drain excess oil. Season with a pinch of sea salt to taste.
You may need to cook fritters in batches. Lower heat if fritters are browning too quickly.
I also offered a fresh new take on coleslaw. This is my Avocado Coleslaw where fresh mashed avocado is used instead of traditional mayonnaise. This lowers the bad cholesterol for a more health conscience option. Plus it also helps to prevent spoilage during the hot summer months when mayonnaise has a shorter life expectancy in the heat. Not to mention that it really tastes great, especially if you decided to do fish tacos, which are a crowd favorite over here, so I will be sharing that recipe next week!