I'm anti chicken strips. I don't even have kids yet, but one rule I already have in place should they ever arrive is no chicken strips after five. You can imagine the skepticism I had one day while driving by a new place on 79th St. with chicken strips in its name. So why are they good?
'fried fish' on Serious Eats
Housed within Nelson's wood paneled walls is one of the purest examples of a Midwestern fish fry that I've experienced in my adult life. If you find yourself in Three Oaks, MI, it's worthy of your dinner plans.
The "dog" is a long strip of tempura-battered cod, lightly fried and served on a sweet and buttery hot dog bun. Top it with slaw, sweet relish, and tartar sauce for just the right combination of crunchy, tangy, and creamy. And don't forget a side of crawfish fries!
Dredged in flour and pan-fried, the fish fillets in these tacos are nothing out of the ordinary. But add a generous drizzle of her citrusy-salty-herby sauce and you'll quickly be in fish taco heaven.
Fish tacos beg to be eaten standing up outside on the porch with a cold beer and plenty of napkins to sop up dripping lime juice and salsa. Now that it's starting to feel like spring, it is time to get cracking with some fried fish. Pati Jinich's excellent Rodrigo-Style Fish from Pati's Mexican Table is just the ticket.
If you do one fish fry this lent, make the trek up Pulaski to McGill's. Along with enjoying a great plate of fish, you may also witness some over-served-fifty-somethings gyrating to "SexyBack." If that doesn't scream barroom fish fry, I don't know what does.
Grits two ways: as a classic cheesy porridge and a crust for fried fish.
There's not much to a good fried fish sandwich. The real key is all in the batter. A traditional beer batter is made with lightly leavened flour and cold, bubbly beer.
Perfectly fried cod with an ultra-crisp coating in a sandwich with a creamy slaw and a tangy tartar sauce.
Points for the roasted red pepper remoulade and honey jalapeño slaw- the former is an inventive departure from the standard tartar sauce that doesn't collapse under the weight of its elevated-sounding name, while the latter adds a respectably spicy tang to each bite of the rich fish.
[Photographs: Elizabeth Barbone] This gluten-free, dairy-free, egg-free recipe makes a crispy gluten-free fish fry. If you can't find gluten-free beer, use seltzer water. If you can't find sweet rice flour, use an additional 1/4 cup white rice flour to replace...
Armed with this guide, you'll be able to find fried fish that meets all your Lenten wants and needs in all corners of the city. But here's the thing: whether you're observing Lent or not, fried fish is delicious, and everyone could use to get more of it in their lives. This guide can help.
Micky's Chicken & Fish is one of those guilty pleasures where you go if you're hell-bent on making yourself unproductive for the next four hours. It's also handy if you forgot your chapstick at home, because that oil will keep your lips covered in the terribly rough climate of your cubicle.
Fillets of tender, flaky mahi mahi are marinated in buttermilk spiked with chipotles and adobo. Fried up with a cornmeal crust, they come out hot and crisp and ready for anything, from po' boys to fish tacos.
Basic Indian fried fish is very simple to make and totally delicious. There are variations from region to region, but one I personally enjoy is this simple Bangda (mackerel) Fry. It employs just five ingredients and gives great results each time. Even if you don't have to haggle with the fishmonger.
I am not sure what came over me, but I was sold on this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey the moment I read "spicy green undercoat." What was it? I had no idea! I just imagined this lovely piece of fish sitting on some fierce chili sauce—it sounded perfect.
According to Jasper White, the author of The Summer Shack Cookbook, the trick to making great fish and chips at home is to forget the chips and focus exclusively on the fish: "I have decided that making fish and chips in a home kitchen is crazy." So skip the chips and just focus on the fish. This batter is a mix of flour and cornstarch, which comes out shatteringly crisp and remarkably un-greasy.
I'd been to fish market Robert Wholey Co. on a prior visit to the city's Strip District, but never wandered over to its hot food counter. So on a return trip to Pittsburgh last month, I thought I'd try some fried seafood, and ordered a "Whaler," expecting a reasonably straightforward fried fish sandwich. Oh, how very wrong I was.
I have a confession: Until somewhat recently, I did not like the fish. I'd like to blame it on having been raised in Kansas, but the truth is my dad is an avid fisherman and caught plenty of fresh lake...