Introduction: I am a relatively young restaurant owner, basically, i am open minded and have a friend who is a red seal chef, who has gone out of his way to teach me almost everything from how to blanch fries to what knives to use and how to steel them and with what and what to watch out for.
I learned most of my recipes from my mom (not afraid to admit it) and i have put them to good use in my restaurant
I will be introducing a new menu in my restaurant, (mall-food court) and i want to do fish and chips. I upgraded my fryers to the biggest electric fryers available, but throughout RFPs from different food wholesalers i keep running into the same problem.
What are the best parts of a fish to use? The loin? The fillet? FLT Cut (don't even know what this means?) Sq. Cut (Same with this abbreviation?)
What i have deduced is that a quality F&P does not come out of the package battered, thats on the chef/preparer w/e, but it saves a lot of headache and trial and error, and time.
Thank you for any info you have to offer