There’s really nothing quite as singularly satisfying as digging into a fresh batch of fish and chips. Breaking open that first salty, crunchy, fried fillet reveals that steamy interior of flaky, white goodness and the surrounding layers of golden batter.
For something seemingly simple, it’s a surprisingly tricky dish for some restaurants to master. The size of the fillets, the varieties of fish, the style of batter, and the quality of the oil all have to be just right — and that’s not even beginning to touch on the accompanying fries, sauces, and slaws.
As it’s the season of Friday night fish frys, great plates of fish and chips are on the brain and Detroit has quite a few contenders. So grab that tartar sauce and malt vinegar. Below find eight enticing destinations for fish and starchy fried potatoes fit for a Lenten sacrifice or simply a battered and fried seafood craving.Read More