Susan’s Fish-N-Chips and the Taste of a Maine Family’s History

A Taste of a Family’s Dream: Susan’s Fish-N-Chips and The Haddock Nuggets

As a traveler you learn that the real treasures are rarely on the tourist maps. They’re the places the locals have been going to for generations. I was driving through Lewiston a real working Maine town when I saw a name that just felt honest. Susan’s Fish-N-Chips.

It was a simple unassuming spot on a busy street. It wasn’t trying to be a trendy seafood shack. It just looked like a place that has been making people happy for a very long time. My gut told me this was the real deal.

I walked in and it was clean and bright and welcoming. The menu was simple. They knew what they were good at. I saw something that sounded fun and perfect. Haddock Nuggets.

When my order came up it was a beautiful pile of golden brown nuggets. They smelled amazing like the sea and a perfectly clean fryer. I popped one in my mouth.

And it was a moment of pure simple joy. The batter was so incredibly light and crispy. It wasn’t heavy or greasy at all. The haddock inside was so sweet and flaky and fresh. It was the perfect bite of fish. This was food made by people who really care.

A place this good this genuine always has a story.

I got to talking with the woman behind the counter. I said “These are absolutely perfect. This place feels like a landmark. What’s the story?”

She got a huge warm smile on her face. She told me the restaurant was started back in the 80s by a woman named Susan and her husband. Susan had a dream to open a little fish and chips shop. A place that did one thing and did it perfectly.

She said Susan built this place from the ground up. It’s been a family affair ever since. They’ve been serving this same community from this same spot for decades.

And just like that my plate of haddock nuggets made perfect sense.

I wasn’t just eating fish. I was tasting a piece of a family’s history. I was tasting Susan’s dream. A recipe perfected over years and years of dedication.

I left Susan’s Fish-N-Chips with a happy heart. It’s a powerful delicious reminder that the greatest restaurants don’t need fancy decor or clever names. They just need a whole lot of heart. It is a true Maine classic.

Chasing That Perfect Crunch: Haddock Nuggets at Home

Those haddock nuggets at Susan’s were so perfect they stuck with me. That light crispy batter was something I became obsessed with trying to recreate in my own kitchen. It turns out the secret isn’t a long list of fancy ingredients but a few simple tricks that make all the difference.

The journey starts with the star of the show the haddock of Susan’s Fish-N-Chips. I get a beautiful thick fresh fillet and cut it into bite sized pieces. The most important step and one people always skip is patting the fish completely dry with a paper towel. Then I give the nuggets a very light toss in a bowl with a little seasoned flour. This gives the batter something to cling to like a good friend.

Now for the batter where the real magic happens. It’s all about creating a light crispy shell. I mix all purpose flour with a good amount of cornstarch which is the secret to a great crunch. A little salt pepper and a pinch of paprika for a nice golden color go into the bowl.

Then instead of water or milk I use ice cold club soda. The bubbles are what make the batter so light and airy when it hits the hot oil. I whisk it all together until it’s like a thin pancake batter being careful not to overmix it. A few lumps are okay.

While the batter rests for a minute I get my oil hot in a heavy pot. You know it’s ready when a little drop of batter sizzles and floats right away. Then it’s a simple process. I dip each piece of fish into the batter let the excess drip off and gently lay it in the hot oil. The golden rule of frying is to never crowd the pan. I do them in small batches turning them once until they’re a beautiful perfect golden brown.

I pull them out with a slotted spoon and let them drain on a wire rack not on paper towels which can make them soggy. A final sprinkle of salt while they’re still hot and there you have it. A plate of crispy steamy perfect haddock nuggets. It might not be Susan’s family secret but it’s a taste of that same simple honest to goodness joy right in your own kitchen.

Chef’s Notes: Crispy Fish Bites

• Pat fish completely dry before coating – Moisture prevents adhesion and leads to soggy crust. Use paper towels and trim any excess moisture.

• Use cold water or club soda for batter – This keeps the coating light and airy. Chilling the batter for 10 minutes firms it up for better cling.

• Season breadcrumbs for extra flavor – A pinch of sea salt or chopped herbs like dill or parsley adds depth to the crust.

• Fry in small batches – Overcrowding drops oil temperature and leads to uneven browning. Keep batches spaced and consistent.

• Use a wire rack to maintain crispness – After frying, transfer bites to a rack in a warm oven to stay crunchy while finishing the rest.

• Serve with bold dips – Garlic aioli, tartar sauce, or sriracha mayo complement the crispy texture and mild fish flavor.

• Add lemon juice just before serving – A few drops brighten the flavor and enhance the golden crust.

• Customize with herbs or spices – Try smoked chili powder, cayenne, or lemon zest in the batter for a twist.

• Pair with sides for a full meal – French fries, green salad, or slaw create a classic fish-and-chips experience.

• Freeze leftovers flat before storing – This prevents sticking and makes reheating easier. Re-fry or bake to restore crispness.

FAQs: Crispy Fish Bites