As far as regional foods go, the Fish Fry is no doubt a Buffalo fan favorite. The origin of this dish can be traced back to 19th century England. Called Fish and Chips across the pond, it was a London working mans’ staple meal long before it swam it’s way to our shores. Of course that doesn’t mean we didn’t tweak and improve on this culinary import (For example why offer just fries or “chips”? This is America-home of multiple choices!) In the North Eastern and some Mid Western states it is called a Fish Fry, where typically any where else in this country it is just referred to as Fried Fish. Like the Brits, our fish of choice is either Cod or Haddock-both meaty, flakey, white fish that fry up well. Pike was a popular choice on the shores of Lake Erie for a while, but the demand overran the supply so the more plentiful ocean fish are delivered to our neck of the woods frequently and in high volume. The popularity of the Fish Fry in Buffalo peaks during Fridays in Lent, but no matter what the time of the year here, it is always in high demand.
A Dug’s Dive House Specialty is Fresh Haddock. Here we serve it in a variety of ways: Italian, Lemon Butter, Cajun, Budweiser Beer Battered, and the ultimate indulgence: Potato Crusted- which is Dug’s original spin on Fish and Chips. At the Dive we came up with a way to make this Buffalo Favorite even better. The generous portion of haddock is not only deep fried in our own Budweiser Beer batter, but we also give it a potato chip crust- hello crunch. It is then drizzled with a cool cucumber dill sauce and served with creamy coleslaw, corn on the cob, and a choice of a side. There are quite a few side choices: Dive Fries, Sweet Potato Fries, Onion Rings, Badass Bean Salad, Garlic Toast Points…you get the idea, but if you want something a little different try the Grilled Potato Salad- Potatoes grilled with garlic, bacon, scallions, sour cream, vinegar, and cheddar cheese. A cheesy baked potato salad if you will- and I would! Wash it down with a cold one while watching the sun set over the lake and that is Buffalo perfection right there.
A Dug’s Dive House Specialty is Fresh Haddock. Here we serve it in a variety of ways: Italian, Lemon Butter, Cajun, Budweiser Beer Battered, and the ultimate indulgence: Potato Crusted- which is Dug’s original spin on Fish and Chips. At the Dive we came up with a way to make this Buffalo Favorite even better. The generous portion of haddock is not only deep fried in our own Budweiser Beer batter, but we also give it a potato chip crust- hello crunch. It is then drizzled with a cool cucumber dill sauce and served with creamy coleslaw, corn on the cob, and a choice of a side. There are quite a few side choices: Dive Fries, Sweet Potato Fries, Onion Rings, Badass Bean Salad, Garlic Toast Points…you get the idea, but if you want something a little different try the Grilled Potato Salad- Potatoes grilled with garlic, bacon, scallions, sour cream, vinegar, and cheddar cheese. A cheesy baked potato salad if you will- and I would! Wash it down with a cold one while watching the sun set over the lake and that is Buffalo perfection right there.
