Where is Giro's in Peacedale?

Easton's Point is very good. No one seems to know about it though. Good word of mouth following, but that's about it. They need to change their advertising or something.

Exit 19 off 91 (Northampton/Hadley Exit) Webster's fish hook.
Bernie's in Chicopee/Westover area if you like broiled scallops, best I've ever tasted!!! (if you can get in there that is :hs: )

barnicle bills, wareham

McMenamys on Route 123 in Brockton by the VA hospital has pretty good seafood. I really like the seafood chowder. It's a nice place. If I'm down the canal, I like east wind(and I always check out the pet blue lobster).i

Don't forget the fried clams at the Red Wing diner on route 1 in Walpole. I really think they are the best.

Get me some fresh quality scallops and I will make scallops in cream sauce to die for.

Some fresh big fat fluke manipulated and deep fried with garlic corn bread along...........................:drool:

Don`t forget a simple salad..... and a tall glass of sun tea with fresh lemon :drool:

Lindsey's is amazing in Wareham.
Wood's Seafood in Plymouth right by the docks is great.I think the Lobster Bisque is like $2.50 a cup.
Seafood Sam by the East end of the Canal in Sandwich is terrific.
Cooke's Seafood in Mashpee rocks.
None of these places will kill your wallet either.

Larry's Clam Bar on route 125 in Plaistow NH. Been going there since I was......well not old enough to see over the counter. Fried seafood platter is awesome and the onion rings are the best in the world.

Mike P is a Wise Wise Man....Lindsey's may be the best both sit inside and takeout fried seafood in MA. the Lobster Bisque will bolw your damn mind and absolutely ruin each and every trip to M& D's because of the craqving to stop.


In Hull for sit down you go to Jakes first and for take out Nantasket Seafood (yes, the sub shop) will hook a brudda up with a HHHUUUUGGE $16 fishermans platter.

Trust the Basic Belly

I miss the Whaler from BK:nopain:

Mike,
I don't know Peacedale well but I think if you take a left off the road that runs up to URI you'll see it. It's a blue coller bar in front with a dining area in the back. Small town, you'll find it despite the lame directions.

Also want to second the Red Wing in Walpole and Tony's on Wollaston Beach.

Thanks, Is it a left when you are going north or south on Rte 108? I'll find it.

Now that we have our mouths watering....I'll definately be printing this list and trying out a few when I get the chance.

I've always wanted to cook great fried seafood at home but it NEVER comes out any where near the restaurants. What is it about fried seafood that makes it so difficult and so good at the restaurants? You guys that work there, what can you tell us? We all catch tons of fish. How great would it be to be able to "fry it like the pros"?

Recipe's???? Please????

I can get em fresher than the market can. :hihi:

Mike,
It's a left going north....

It might be that the commercial fryers are generally gas flamed and can reach temps your home setups cannot.... and some places its all the flavor from other stuffed cooked in same oil.

HOT OIL, GOOD oil,did I mention HOT oil (350) , FRESH seafood, and DONT OVERCOOK IT!!!! Yeah I know your sitting their thinking..."oh no, not me, I dont overcook it" well I am here to tell you that you are!;) :hs:

but of course there is one more thing and that is the breading....while I will keep my exact recipe as secret as a great fishing spot I WILL tell you that you need corn flour!:hihi:

Like Jenn said, good oil ( Peanut is my preference) and hot 350 deg. PLUS cold fish and the ability to keep the oil @ 350 deg. when you add the cold fish.
A cast iron dutch oven does nicely. I like to dip my filets in buttermilk and usually use a commercial fish breading (some are better than others) to coat the fish after soaking.
After coating, refrigerate the coated filets while you get your oil hot.
Then, after your oil is hot (350 deg.) add 1 piece of fish at a time, taking some time before adding another piece. Plan on doing several smaller batches rather than trying to cook it all at once. It usually takes me 30-40 minutes to fry up enough for my family.

Fried fish, lemon, cole slaw, fries and a cold brew or 3 = :drool:

Bernzy

OK, I'll try peanut oil and a commercial breading. At 350 F how long is the right amount of time for:
1) haddock filet
2) sea scallops
3) clams
4) medium shrimp

You'll know by looking at it.....if you have the fryer at 350 as soon as they are Golden Brown take them out.

and they float :uhuh:


so if the oil is hot and you are doing small batches (hold cooked items in toaster oven covered at 200 preheated)

you are not looking at more than 4 to 8 minutes for the bigger items

i could write a book about fried seafood.

floating sometimes means overcooked. you can't just go by floating. you can only go by internal temperatures. most good restaurants have developed their recipes/fryer temps/times and have a system to make it right.

That is why they do it better than you. if you develop a good recipe, get the oil you like through testing, perfect the cook time, etc... you can do it just as good.

just like making a plug that catches. tested and tweaked over time.

Or you can just go pay to have them do it and not have to worry about cleaning up.