The Gullahs had a major impact on Southern cuisine, therefore many southern dishes are steeped in Gullah tradition. Because the Gullahs lived along the coast and on barrier islands, seafood was plentiful and made up a large part of the diet. Shrimp, clams, crabs, and mussels were boiled in a big pot with corn, potatoes, sausage, and spices, and the concoction was referred to as “Frogmore Stew.” Today, a very similar dish is called “Low Country Boil.”
Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, this recipe coats the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes.