Fried Fish 'n Chips
While you may not be logging massive consumption numbers like this at home, why not try these recipes for a delicious, Boston-inspired baseball watch party?
4 6-8 oz. cod or haddock fillets
1 cup panko crumbs (or more as needed)
1 cup corn flakes, smashed (or more as needed)
Freshly ground black pepper
Your favorite brand of Cape Cod-style (or Kettle) potato chips
In a large bowl or plate with higher sides, combine the panko crumbs and corn flakes.
Sprinkle with about ½ teaspoon of sea salt and a couple grinds of black pepper.
Crack the two eggs into a bowl and then using a fork, scramble them.
Take a fish filet and dip it in the egg so that it’s entirely coated.
Then dip it in the panko/corn flakes mixture, again entirely coating it.
Repeat this for all 4 fillets. (You may need more panko crumbs and cornflakes to coat your fish—it depends on how large your fillets are. Just repeat the seasoning process as you add more crumbs/flakes).
Add veggie oil into a large skillet over medium (to medium-high) heat until the entire bottom of the skillet is evenly coated in oil.
Give the oil a good minute or two to heat up. If the oil is smoking, turn down the heat. You want it very hot but not smoking.
Then toss your fillets in.
Use a spatula to flatten the fish fillet so it sizzles and really gets down into that oil.
Cook for 2-3 minutes per side, or until the fillet is cooked through and beautifully browned on both sides, but not burned. (You may need to adjust your heat).
Once the fish fillets are done, top with another grind of some fresh black pepper and serve next to a nice helping of your Cape Cod-style/Kettle chips!