The season has begun in NC!
The first soft shells of the season I dredge in seasoned flour and pan
fry. A squeeze of lemon and it’s lucky if I make it to the table before it’s devoured.
The second batch becomes a po-boy with shredded iceberg lettuce and remoulade sauce.
With the third batch I’m willing to experiment with something new.
Does your fish market have them yet? How do you like to prepare them?