Page 39 - South Mississippi Living - February, 2019

pasta, which Hill said is made “one order at a time,” and Blow Fly Snapper Bernard, a fried snapper topped with crab meat and capers with a lemon sauce.
But sometimes you just want a shrimp po’boy, especially when you can get the shrimp blackened. The po’boy came on bread that was almost perfect
— crispy on the top and soft inside. It was dressed (no mayo for me) and the shrimp were literally falling off the bun.
RED BEANS and rice
What really made the sandwich was the blackening seasoning, which was neither too salty
nor too hot. I love blackened food because I guess it’s still 1985 Paul Prudhomme in my head, but more often than not you get something that tastes burnt, salty and hot. This was not the case with the blackened shrimp po’boy at the Blow Fly, which came with a side basket of seasoned fries.
Hill offered me a dish of
FRIED green tomatoes appetizer
banana pudding for dessert. I passed, telling him I was too full from my meal. He said the banana pudding is also a staple
of the Blow Fly and is part of the lunch specials served daily. Every lunch special, ranging from $7 to $10, comes with a side of banana pudding.
As I was boxing up the rest of my fried green tomatoes, I told Hill that the portions were quite large at the Blow Fly Inn.
He said that’s part of his mission. “Our motto is don’t ever leave the Blow Fly Inn hungry.”
SHRIMP po’ boy blackened
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February 2019 • SOUTH MISSISSIPPI Living 39