Break out of the typical cut and dry fish fries and dive into The Smith’s innovative menu. The buttermilk and smoked peppercorn breaded catfish served with thick-cut french fries and homemade coleslaw is quite the catch on its own, but the real treat is in the tartar sauce. Executive chef William Burke uses hickory wood and an in-house smoker to add an earthy richness to the oil, giving it a depth of flavor that brings out the smokiness in the breading of the fish. “I like to push concepts without getting too far from what is traditionally familiar,” says Burke. $15. Fridays during Lent, 11 a.m. to 9 p.m., 14608 West Park St., Burton, 440-273-8039, thesmithohio.com
Fish Fry We Love: The Smith
The Smith's in-house smoker elevates this fish fry with an earthy smoked tartar sauce.
fish fries
8:00 AM EST
February 12, 2018
