Salt fish and chips recipe

June 29, 2015
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I’m not exactly sure how it became such a staple of Western New York’s regional cuisine, but every Friday night, all over this part of the Empire State, countless hundreds of restaurants feature what’s simply called a “fish fry.”

It’s a boneless fillet of haddock, usually dipped in some type of beer batter and served humbly with tartar sauce, fries, baked potato, or as you see here, mashed potatoes. I enjoyed this fine example at Countryside Family Restaurant, a few miles from my mom’s home, and it was awesome.

I really want to do a demo for this recipe, especially since I’ve had hundreds of requests for “fish and chips, ” which I assume this is a direct descendant of, but to do it properly you really should use a nice big deep-fryer. I may get a turkey fryer in anticipation of the holiday season, and could break it in with this fabulous fish dish. If you have any “fish fry” memories, please feel free to share!

Source: foodwishes.blogspot.com


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