For this St. Patrick's Day recipe idea, Chef Marcus is going for traditional Irish fare with this "Fish and Planks". We would say fish and chips, but we are American and want to say fries. So, Chef found a middle ground between chips and fries for this dish. These planks are thinly sliced fries, making them crisper than usual fries, but thicker than chips, making this menu staple a cool way to differentiate your menu from the guy down the street.
Also unique in this dish is the haddock for the fish filet. While cod is most commonly used in fried fish dishes, the fish is struggling to meet demand. Haddock is comparable in flavor, but has just a hint of sweetness giving it a bit more "oomph".
Try this in your restaurant for St. Patrick's day, and let us know what you think by tagging us on Instagram and Twitter!
5092053 Sysco Imperial Potato Fry Flat Crispy
4122875 Heinz Vinegar Malt
2498113 Block and Barrel Bread Hoagie Wheat 6”-7” Hinged
- Rinse and dry the Haddock Fillet. Batter in your choice of fry batter, and deep vat fry until golden brown.
- Meanwhile, fry the potato planks until golden brown and crispy.
- Plate and serve. Or, make it a sandwich (as pictured above) by putting the Haddock in an open hoagie. Top with shredded lettuce, mayonnaise, and any other desired ingredients. Plate and serve.