Frites and fritters so popular anytime…
…but more delightful summertime. Al fresco.
Dockside. Or Deckside.
Appetizers. Small plate.
Add some creamy savory dipping sauces.
The Menu Shoppe has it covered…
great tips for great snacks menus.
Perfectly presented in our Wire Basket Collection.
Also including our Fish Basket, so ideal for battered fillets.
Of course, our Fry Cones are a trending must.
Don’t forget our newsprint tissue liners designed especially
for our cones and baskets.
Enjoy these great snacks!
Refined but rustic frites.
Fine sea salt
Vegetable oil for frying
Spread cut potatoes in bottom of a large roasting pan in a single layer.
Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about 25 minutes.
Using a spatula, carefully lift potatoes every so often to keep them from sticking. Increase heat to medium-low and cook potatoes, stirring every 10 minutes, until golden and crisp, about 30 minutes more.
Drain on paper towels. Sprinkle immediately with salt.
Crispy Salmon Strips
Olive oil-flavored cooking spray
2 tablespoons reduced-fat mayonnaise
2 tablespoons low-fat (2%) milk
1/2 cup fine dried bread crumbs
1 teaspoon dried dill weed
1 teaspoon lemon pepper
1/2 teaspoon salt
Spray a nonstick 10- by 15-inch baking sheet with cooking spray. In a bowl, whisk mayonnaise and milk. In another bowl, mix bread crumbs, dill, salt, and lemon pepper. Dip each piece of salmon into mayonnaise mixture, turning to coat, then roll in bread-crumb mixture, turning to coat. Place pieces slightly apart on baking sheet and spray lightly with cooking spray.
Bake on the top rack of a 475°F oven until surface is browned and salmon is opaque but still moist-looking in the center–12 to 14 minutes.
Drizzle some malt vinegar.
Beer Battered Cod and Onion Rings
3/4 teaspoon baking powder
1/2 teaspoon salt + more for sprinkling on onion rings and fish
1/4 teaspoon freshly ground black pepper
3/4 cup (half a 12-oz. bottle) medium-bodied ale
Vegetable oil for frying
1 yellow onion, sliced into 1/2-in.-thick rings
1 1/2 pounds skinless cod fillets, rinsed and cut into 2- by 4-in. pieces
1 lemon, sliced paper-thin
1 cup flat-leaf parsley sprigs, stems trimmed
Whisk flour, baking powder, 1/2 tsp. salt, pepper, egg, and beer in a large bowl.
Preheat oven to 200°F. In a 6- to 8-qt. pot, heat 2 in. of oil to 375°F over medium-high heat. Add onion to batter, turn to coat well, then put several onion rings in pot (do not crowd). Cook, turning often, until golden brown, about 6 minutes. Transfer to a rack set over a sheet pan, sprinkle with salt, and put in oven to keep warm. Repeat with remaining onions. Allow oil to return to 375°F and skim to remove any batter bits. Add fish to batter and turn to coat well. Cook fish in hot oil, turning and holding down as needed, until deep golden brown, about 7 minutes. Drain on rack and sprinkle with salt. Add lemon slices and parsley to oil and cook until crisp, about 1 minute.
Pile fish and onion rings in a basket and trim with fried lemon slices and parsley.
Serve with malt vinegar and tartar sauce.
If it’s on the menu…the Menu Shoppe has it covered.
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