I’m not exactly sure how it became such a staple of WesternNew York’s regional cuisine, but every Friday night, all over this part of theEmpire State, countless hundreds of restaurants feature what’s simply called a“fish fry.” It’s a boneless fillet of haddock, usually dipped in sometype of beer batter and served humbly with tartar sauce, fries, baked potato, or as you seehere, mashed potatoes. I enjoyed this fine example at Countryside FamilyRestaurant, a few miles from my mom’s home, and it was awesome.
I really want to do a demo for this recipe, especially sinceI’ve had hundreds of requests for “fish and chips,” which I assume this is a directdescendant of, but to do it properly you really should use a nice bigdeep-fryer. I may get a turkey fryer in anticipation of the holiday season, andcould break it in with this fabulous fish dish. If you have any “fish fry”memories, please feel free to share!
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