In the Kitchen: Fish and Chips

Nikolas Zarokostas from The Middle of Nowhere Diner, joined The Rhode Show to make their famous fish and chips with clam cakes and strawberry field salad.


FOR CHIPSfish middle of nowhere
Canola oil, 4 Large Idaho potatoes, kosher salt

½ & ½ cream
2 cups of flour
Kosher salt
black pepper
garlic powder
fresh haddock

FOR THE CLAM CAKES20160504_095853_resized
8oz minced clams not drained
1 teaspoon baking powder
2 cups flour
½ cup milk
Kosher salt
black pepper
garlic powder


FOR CHIPS: Preheat oil to 325, peel and slice potatoes. Drop potatoes into the oil cook 4-5 minutes. Add Kocher salt when ready.

FOR THE BATTER: Preheat oil to 350, in a bowl add flour and spices. Mix thoroughly. Dip Fresh haddock into the flour, then into ½ & ½ and then into flour again. Gently place it into oil. Cook 5-6 minutes.

FOR THE CLAM CAKES: Preheat oil to 325, mix all ingredients. Use a small ice cream scooper to drop mixture into oil. Cook till golden brown about 3 minutes.

STRAWBERRY FIELD SALAD20160504_095814_resized

Hand full of Mesclun greens
5 large strawberries
2oz goat cheese
1 vine tomato
candied walnuts
homemade raspberry vinaigrette dressing

Comments are closed.