A few recipes from Corpus Christi Fryers
The Corpus Christi Fryers have had 30 years to practice their recipes and it shows.
They use Icelandic cod exclusively for the flavor and use a dry breading that does not contain any spices.
“You want the people to taste the fish, not the breading,” said Jim Rougier, one of the group’s founders.
They always serve your fish hot right out the fryer.
They take time to doctor up their side dishes to make baked beans, cole slaw and sides that are memorable, relying on straightforward prep that puts the focus on the flavors.
This year the Corpus Christi Fryers will serve thousands of pounds of fish to thousands of people.
Here are some of the recipes that they swear by, alongside many happy attendees who enjoy them. Obviously these are for large groups, but a little experimentation like the fryers have done bringing the recipes down and you can have something that works for you and your family.
Jimmy’s Baked Beans
■ Drain three cans beans and mix with one can of undrained beans in a big container
■ Add ½ of a bag brown sugar
■ Add some Sweet Baby Ray’s Barbecue Sauce (to your taste)
■ Add some ketchup (to your taste)
■ Add three or four squirts of mustard (just enough to give it a hint of mustard)
■ Add four or five handfuls of diced onions (or what fits your taste)
■ Last but not least, you can add two or three shots of Crown Royal (This is purely an optional ingredient. You have to know the crowd you are cooking for. You might want to skip this step.)
■ Mix well and cook for 60-plus minutes or until it is bubbling around the edges and the center is good and hot.
Ronnie’s Cole Slaw
■ In a large container mix the following:
■ Mix one bag of shredded cabbage and the small containers of shredded carrots and purple cabbage individually.
■ Mix two more bags like this before you mix any other ingredients.
■ Sprinkle black pepper, celery salt, to what you think is the correct amount.
■ Add three or four hands full of onions (add according to what you think is enough)
■ Add about a half a gallon of dressing and mix cabbage well so that the cole slaw is well coated with the dressing.
■ Add the other three bags mixing well and adding more pepper, celery salt, and dressing as needed.
■ Use about ¾ to a 1 gallon of dressing per each case of cabbage
■ A case of cabbage contains four five pound bags
Zach’s Mac and Cheese
■ Boil five pounds of elbow pasta.
■ You do not have to cook the pasta all the way. Remember that you are going to cook it in the oven for about one hour.
■ Divide the pasta up equally into three large aluminum steam pans. Remember to leave room for the other ingredients.
■ Mix in shredded cheese, milk, butter, salt and pepper until it looks right.
■ You might want to add another kind of cheese. Do not limit yourself to one kind of cheese or only using shredded cheese. Try using some type of block cheese.
■ Cook in the oven for about 45 minutes to an hour (covered with foil)
■ Take out of the oven and add more milk and cheese if necessary. Put back in the oven for another 15 minutes or so. Your mac and cheese should be ready to serve.
Note from Zach: Never, I mean never, serve your mac and cheese dry. Make sure it cheesy and creamy.
“Our special recipe is not so much the ingredients we use. It is the people who make up the Corpus Christ Fryers,” said Rougier. “The best way to experience our fish fry is to experience for yourself. Come and enjoy the best fish you will ever eat, the games of chance, beverages of choice, and the people who regularly attend our fish fries.”