For those who have been loyal followers, I apologize for the lapse in posting, but I am back now! Tonight’s menu is a variation on an old-fashioned “fish fry” meal, but not quite what you would expect. The fish is shallow-fried with a buttermilk batter including corn flour, the potatoes are roasted instead of fried, and the traditional coleslaw is replaced with a cabbage salad that features a vinaigrette as opposed to the traditional mayonnaise-based dressing.

Batter-fried Atlantic Cod with Eddie’s own tartar sauce
Salt-roasted baby Yukon Gold  potatoes
Cabbage salad with celery seed vinaigrette

A perfect tangerine

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