Restaurants›The East Ender›Local Fish Fry Recipe

Local Fish Fry Recipe

Inspired by The East Ender
Time1h
Serves4

cornmeal crusted pollack, vinegary slaw, house-made tartar, rock potatoes

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Ingredients

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Fish

Slaw

Tartar Sauce

Rock Potatoes

Method

Fish Preparation

1

Prepare the Breading

In a shallow bowl, mix cornmeal, flour, salt, and pepper. In another bowl, whisk together eggs and milk.

2

Coat the Fish

Dip each pollock fillet into the egg mixture, then coat with the cornmeal mixture. Set aside on a plate.

Frying the Fish

3

Heat the Oil

In a deep skillet, heat vegetable oil over medium-high heat until shimmering.

4

Fry the Fish

Add the coated pollock fillets to the hot oil and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.

Slaw Preparation

5

Mix the Slaw

In a large bowl, combine shredded cabbage, grated carrot, vinegar, sugar, salt, and pepper. Toss well and let sit for at least 30 minutes.

Tartar Sauce Preparation

6

Combine Ingredients

In a small bowl, mix together mayonnaise, chopped pickles, lemon juice, capers, salt, and pepper. Refrigerate until serving.

Rock Potatoes Preparation

7

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper.

8

Roast the Potatoes

Spread potatoes on a baking sheet and roast in the oven for 25-30 minutes or until golden and crispy.