LEO's Eat'N'Blog: Yummy fried fish is no penance

[Robin Garr]

<i>Sorry about the brief delay getting this on LHB and the forum. It's not easy doing this tech stuff from a hotel-room desk in Italy!</i>

<table border="0" align="right" width="295"><tr><td><img src="http://www.louisvillehotbytes.com/staug_fish.jpg" border="1" align="right"></td></tr><tr><td>St. Augustine's Catholic Church is well known for its Friday fish fries during Lent. The fish is good - you can choose baked cod, fried cod (above), whiting or buffalo - and some of the sides are excellent. Try the cheese grits, which sub pimento cheese for cheddar. Photos by Robin Garr.</td></tr></table>LEO's Eat 'n' Blog with Louisville HotBytes
(St. Augustine's fish fry, Stan's Fish Sandwich, KFC Fish Snacker)

It's Lent again, the liturgical season when many people undertake modest symbolic sacrifices such as eating fish on Fridays. Crunchy, golden-brown, delicious, sizzling fried fish: You call that penance?

In Louisville, we don't reserve fish for Lent. Most of us are crazy for seafood at any time of year, and that's been so for generations, way back to the postwar era - post-<i>Civil</i> War, that is - when L&N express trains would rush fresh oysters on ice up from the Gulf to oyster bars like the still-extant Mazzoni's.

What's not to like? Fish is healthy food, high in protein and relatively low in calories. Even fatty fish like tuna and salmon are rich in the omega-3 fatty acids that - like red wine - seem to be beneficial to heart health.

So it didn't take much encouragement for LEO's Eat 'N' Blog to celebrate the season by checking out a few fish fries. We've dined at one of the Metro's most popular Catholic parish Friday fish fries and soul-food fests, St. Augustine's in the West End; enjoyed fried cod on rye at Stan's Fish Sandwich, a top spot for first-rate fried fish; and pardon-the-expression bottom-fed at Kentucky Fried Fish, er, Chicken, sampling the Colonel's latest innovation: the fried fish Snacker, 99 cents cheap.

Full reports in LEO and on LouisvilleHotBytes.

I cany figure out hoe you mention Ling John Silvers and did not mention Captian D's.....I guess that it shows that you have not actually been to one...They are Heads and Tails ....by the way that is the parts that Long John Silvers uses...above Long John Silvers and has a great selection of both fried...broiled and baked seafood....Also no mention of Hungry Pelican on Bardstown road in Fern Creek...

:lol: I cany figure out hoe you mention Ling John Silvers and did not mention Captian D's.....I guess that it shows that you have not actually been to one...They are Heads and Tails ....by the way that is the parts that Long John Silvers uses...above Long John Silvers and has a great selection of both fried...broiled and baked seafood....Also no mention of Hungry Pelican on Bardstown road in Fern Creek...

Might wanna take that spell-check pill......

Might want to take that personality pill.....take two....

Something I think should be mentioned when comparing Stan's fish to other places is that they get their fish in FRESH every day and cut it themselves. I prefer that over the Sysco frozen fish some other St Matthews neighborhood places serve any day.

:lol: Might want to take that personality pill.....take two....

My post regarding the Matrix was not even pointed at you and yet you interjected simply to raise my blood pressure. Interesting you should mention personality, being so fond of chains and all things bland and lackluster. You don't have the slightest idea who I am or what I stand for but I can easily say that my "personality" is one of my strongest attributes. Might just be me but I sense that you really enjoy baiting people like me who have honest passion about their trade and a deep rooted fear that places like Walmart etc. etc. will be the demise of our society. This says a lot about your personality. I thought you were just interested in food and not bent on making personal attacks. You have my word Robert that I will never again respond to any of your fishing expeditions, as doing so is simply pointless and a waste of my valuable time.

Fresh fish may be a misnomer. Even though it's caught/harvested from some body of water, it is more than likely quickly put onto a bed of ice. Then it's put into a chamber where the temperature hovers around 30 degrees or less. I don't know about anyone else, but I've gone to markets and gotten fresh fish that was still partially frozen. My question is, how can it be frozen if it's fresh? I suggest doing a lot of research on the web if you really want to find out if it's fresh or not. I am not playing devils advocate, just trying to make sure we are all informed. If someone can provide information to rebut mine, please do so.

Fish starts to deterioriate about 5 seconds after it leaves the water, so the best way to keep it is on ice about 30 degrees. Or flat out frozen. Frankly I would not eat fish that wasn't treated this way. With all the "stuff" that's in the waters these days, I respect a fisherperson who is serious about food safety.

Fish starts to deterioriate about 5 seconds after it leaves the water, so the best way to keep it is on ice about 30 degrees. Or flat out frozen. Frankly I would not eat fish that wasn't treated this way. With all the "stuff" that's in the waters these days, I respect a fisherperson who is serious about food safety.

Leah, are you saying you wouldn't trust fresh/non-frozen fish? By the way, I was in the biz for 24 years so I can respect your thoughts about food safety and I totally agree.

I agree with you Leah, but there is a huge difference between flash frozen fish and the fish that is frozen and kept in a warehouse for months before it is purchased by the restaurant.

[Robin Garr]

Something I think should be mentioned when comparing Stan's fish to other places is that they get their fish in FRESH every day and cut it themselves. I prefer that over the Sysco frozen fish some other St Matthews neighborhood places serve any day.

Amy, the reason I chose Stan's for the review is that I respect what Stan and Leila have done with fish over the long haul in this town.

I'd note that Seafood Connection also qualifies as first-rate by this same standard for similar reasons.

OK David... I have your word...Lets see how long it will last....

Thats why Clarksville Seafood has such odd hours! The place is only open about 25 hours a week, but they do get that fresh haddock that no one else can touch. Nothing else compares in my humble opinion. If you want to have a truly good piece of fried fish, you have to seek it out here!

Just wanted to throw in a good word for Catholic Lenten Fish Frys around town. Most of them put out some pretty good fish but one of my favorites is St. Pius X on Goldsmith Lane. In my humble opinion their fried fish on rye just can't be beat. I like tartar sauce but it's not needed because the seasoning is right on target. I try to make it at lunch time and unlike St. Augustine there is hardly a wait. It is only carry-out but if you ask they would probably let you eat in the community center. They offer sides like fries, onion rings, mac n' cheese, cheesecake, soft drinks, you know the usual things. They open Friday nights from 5 until 7:30 and the community center is usually jammed packed. If you get there late, forget it. I've been going there for years. You could say I look forward to Lent.

[Robin Garr]

one of my favorites is St. Pius X on Goldsmith Lane. In my humble opinion their fried fish on rye just can't be beat.

Thanks for the testimony, John, and welcome to the forum! Now I just hope I can remember this until next spring!