Showcasing fish from the nearby Stonington docks, Sea Swirl’s lightly battered fillets are crunchy and sweet. Housed in a glass-front building that used to be a Carvel ice cream stand, this Mystic, CT, mainstay serves up some excellent fish and chips. ![]() Sea Swirl in Mystic, CT | Best New England Fish and Chips Photo Credit : Mike Urban Sea Swirl The one-piece serving is fine for lunch go for the two-piece at dinner. The cod, haddock, or fluke (“whatever’s freshest that day,” says the owner) is wet- and dry-battered, fried to perfection, and served with thin, crispy fries. This seafood mainstay in southeastern Connecticut serves up a terrific plate of fish and chips - which may be surprising, because Scott’s is known primarily for its lobster rolls. Fried sole may be substituted for the cod, if desired.Ĭaptain Scott’s Lobster Dock in New London, CT | Best New England Fish and Chips Photo Credit : Mike Urban Captain Scott’s Lobster Dock Cod fillets are battered in a mixture of flour, water, and seasonings fried to a puffy crispness and served with thick-cut fries. ![]() Located behind a strip mall on Boston Post Road in populous Fairfield County, Westfair has been serving up its signature fish and chips for more than 30 years. Here are his 10 favorite spots for New England fish and chips.ġ0 Best New England Fish and Chips Westfair Fish and Chips Yankee contributor and seafood expert Mike Urban, author of Clam Shacks (Cider Mill Press), has eaten more than his fair share of fish and chips from Maine to Connecticut. This delightfully informal meal originated in Great Britain in the 1800s, but it has graced New England menus for decades, particularly along the seacoast. Score one that's been freshly made, and you'll end up with a diminutive little sandwich that sets you back about two bucks, and feels like a hug in your mouth.A plate of New England fish and chips (fried fish fillets with french fries), served with tangy tartar sauce, is one of the most popular dishes at many seafood shacks. The Filet-O-Fish doesn't hope to compete with the artisanal-sounding ingredients found at other chains, and it never forgets who it is: A taste of mild, crispy fried fish, topped with a quart of tartar sauce and served on an angel's kiss of a steamed bun. Each bite of the soft, steamy bun fuses the sandwich into a puffy little bite of seafaring satisfaction, with none of the hot shards of lettuce endemic in other fast food fish sandwiches to stand in the way of the experience. However, the Filet-o-Fish is so much more than a combination of unlikely ingredients, thanks to one important element: The steamed bun. Made with a minced puck of Alaskan Pollock, puzzlingly topped with a half-slice of American cheese that defies the laws of science by melting in the areas where it comes in direct contact with the fish, but remaining mysteriously solid and firm elsewhere, and drenched in what can sometimes be a veritable RIVER of creamy tartar sauce, the Filet-O-Fish is never going to win any beauty contests. Look, when evaluated strictly line-by-line, in a comparison of ingredient quality, innovative recipes, or preparation, the Filet-O-Fish falls short by almost every metric. ![]() ![]() After testing both concepts, the newly-minted "Filet-O-Fish" was the clear winner, and the product became a bonafide hit for McDonald's, eventually selling 300 million of the sandwiches each year. Groen had an idea for creating an alternative fish-based sandwich that would appeal to locals, and in the early days of the McDonald's corporation, franchisees could simply pick up the phone and speak to Ray Kroc directly.Īccording to the Smithsonian, Kroc initially hated the idea of " with the smell of fish." In 1962, Kroc's counter offer was the ill-fated "Hula Burger," which featured a wildly undesirable slice of grilled pineapple with cheese on a bun. Groen suspected that the area's 87 percent Catholic population was a factor - they weren't visiting his humble hamburger stand on Fridays and during Lent, when Catholics traditionally forgo meat. The year was 1959, and Cincinnati-area McDonald's franchisee Lou Groen had a major problem: his new business simply wasn't driving the revenue he expected.
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