By Jeff Kurrus
Reading Grits Gresham’s 1966 book entitled Bass Fishing, I came across the following quote explaining how folks were to cook fish in those days.
“Fry the fish in an iron skillet, in deep fat. Get that fat smoking hot before you ease the fillets into it. A good way to test your fat for the right heat is to float a kitchen match in it. When it ignites, start cooking.”
Oh, how times are a-changin.