“Calabash is a fisherman’s town, right on the tip of the border with South Carolina,” writes chef Ricky Moore in Saltbox Seafood Joint Cookbook, which shares recipes from his popular Durham, North Carolina, restaurant of the same name. “Folks down in Calabash use only a fine yellow corn flour (not corn meal) when they dredge their seafood for frying.” The ingredient is the centerpiece of Moore’s all-purpose seafood dredge, which can envelop everything from scallops to sea bass in its gentle embrace.
From Saltbox Seafood Joint Cookbook by Ricky Moore. Copyright (c) 2019 Ricky Moore. Used by permission of the University of North Carolina Press. www.uncpress.org