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.

Ingredients:

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

FOR THE BATTER
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

Directions:

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

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

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