| Description: | Cheddar cheese, lettuce, tartar sauce |
| Date: | 12.26.18 |
| Allergens: | Gluten, onion, dairy, chili, garlic |
| Plating: | Round basket, paper |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 2 pieces | Alaskan cod, 2 oz. | ||||
| 1 each | Kaiser roll | ||||
| 2 oz. | Crispy batter | ||||
| 1 oz. | Iceberg chiffonade | ||||
| 2 slices | Sharp cheddar | ||||
| 3 Tbl. | Tartar sauce | ||||
| 7 oz. | Fries | ||||
| 1 each | Lemon wedge. | ||||
Butter both sides of the bun, and place on the medium part of the griddle. Press the center down to ensure contact.
Dredge the fish in seasoned flour, then batter. Allow batter to drip off, then lower into the hot oil 350 F. with tongs, holding until the batter begins to sizzle. Drop the fries in the fry basket.
Remove the browned bun from the griddle, and place into the paper lined basket, cut side up. Remove the fish and fries from the fryer when brown and floating, and season both in the seasoning bowl. Arrange the fish over the bottom bun as shown. Heat the cheese on a spatula, then transfer to the top of the fish.
Top with tartar sauce and lettuce, and place the bun top over. Garnish with a lemon wedge. Serve with the requested side.