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 THE BATTER
½ & ½ cream
2 cups of flour
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.
Hand full of Mesclun greens
5 large strawberries
2oz goat cheese
1 vine tomato
homemade raspberry vinaigrette dressing