• 1 lb. fresh ocean perch (boneless and skinless)
  • 1 lb. fresh clam strips
  • 7 oz. clam fry (such as McCormick brand)
  • 2 lemons cut into quarters


  1. Heat oil in a fryer to 350° F.
  2. In a mixing bowl, add the clam fry and toss the fish in the breading. Shake to remove any excess breading.
  3. Place in fryer and cook to a golden brown, which should take two to three minutes.
  4. Remove and place on a paper towel to drain.
  5. Next, follow the same process for the clams.
  6. To serve, place equal amounts in each of eight paper boats and garnish with lemon and parsley.

Yield: 8 servings

Recipe courtesy of the chefs at the University of New Hampshire as part of our Farm to Campus Recipe Series