-=> Mike Powell wrote to DALE SHIPP <=-

 > I don't know if I have had anything labeled as Calabash style, but from
 > the sound of your description it is what I would also prefer.  This
 > month our restaurants are serving their version of fish and chips.  The
 > breading that they use on the fish is very thick, and several times has
 > been like raw dough inside next to the fish.  I've given up on trying
 > it.

 MP> I believe I would also prefer Calabash style.  I have run into similar
 MP> issues with fish and chips at places that heavily bread it, except in
 MP> my case there was not hardly any fish in it.

 MP> When I was very young, my recollection of Long John Silver's was that
 MP> it was more of a sit-down restaurant with waitresses.  It was not until
 MP> I got older that they seemed to become fast food restaurants.  I also
 MP> remember the fish being less breaded and much tastier.  Am I
 MP> remembering that wrong, maybe confusing them with another restaurant,
 MP> or does anyone else remember it that way?

The original LJ's was originally a Lexington, KY seafood carry-out place
called the "Cape Codder". Jerry Lederer kept the building design but
ditched the name in favour of Long John Silver's when he launched the
"quick serve" chain in 1969. According to the WIKI the original location
is now a hair styling saloon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Long John Silver's Fish Batter
 Categories: Seafood, Breads
      Yield: 3 Servings
 
      1 c  Plain flour
      1 tb Baking powder
      1 ts Baking soda
        ds Garlic
    1/2 c  Cornstarch
    1/4 tb Salt
    3/4 c  Water
 
  Beat until smooth. Dip fish into batter. Fry in deep fat
  at 400ºF.
  
  From: http://www.cooks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

Or my version

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Sort-Of Tempura Batter
 Categories: Five, Breads, Deep-fry
      Yield: 7 Servings
 
      5 tb All-purpose flour
      3 c  Aunt Jemima's Deluxe easy
           - pour pancake batter mix
    1/4 ts Baking soda
  3 1/2 c  Club soda; room temp
  1 1/2 c  Water
 
  I first made this batter for a house party. I don't
  remember where I swiped the recipe from - but, it's
  mine now. Works well if you substitute beer for the
  water, too.
  
  Combine the flour pancake mix and baking soda in a
  deep bowl. Stirring constantly with a whisk or spoon
  pour in the club soda and water in a slow stream and
  continue to stir until the mixture is a smooth thin
  cream.
  
  Strain the batter through a fine sieve set over a
  clean bowl pressing down hard on any lumps with the
  back of a large spoon.
  
  Dip vegetables, shrimp, etc. in batter and drop into
  the deep-fryer or fondue pot with oil at 350ºF-375ºF.
  (175ºC-190ºC)
  
  Cook until batter is a nice golden brown and crispy.
  
  MM Format by Dave Drum - 02 August 1999
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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