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)
- 2 eggs
- Veggie oil
- Sea salt
- 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!