A fish fry is a meal containing battered or breaded fried fish. It typically also includes french fries, coleslaw, hushpuppies, lemon slices, tartar sauce, hot sauce, malt vinegar and dessert. Some Native American versions are cooked by coating fish with semolina and egg yolk. Fish is often served on Friday nights during Lent as a restaurant special; such a menu offering is sometimes "all you can eat" and occasionally family style (serving dishes brought to and left at the table). Beer is a common beverage of choice to accompany a fish fry. A fish fry may include potato pancakes (with accompanying side dishes of sour cream or applesauce) and sliced caraway rye bread if served in a German restaurant or area.
A Shore Lunch is traditional in the northern United States and Canada.]citation needed[ For decades outdoor enthusiasts have been cooking their catch on the shores of their favorite lakes.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
A staple food, sometimes simply referred to as a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. Most people live on a diet based on just a small number of staples.
Staple foods vary from place to place, but typically they are inexpensive or readily available foods that supply one or more of the three organic macronutrients needed for survival and health: carbohydrates, proteins, and fats. Typical examples of staples include tuber- or root-crops, chicken, grains, legumes, and other seeds. The staple food of a specific society may be eaten as often as every day, or every meal. Early agricultural civilizations valued the foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Such storable foods are the only possible staples during seasons of shortage, such as dry seasons or cold-temperate winters, against which times harvests have been stored; during seasons of plenty wider choices of foods may be available.