If you've been eating a lot of fried fish, for reasons celestial or mundane, here's a way to end Lent with a bang.
I stopped by Lin Restaurant, 937 Tonawanda St., last night for dinner. It's a Riverside Burmese and Thai restaurant that opened in December. The crispy fried bass with Burmese chile-garlic-lime sauce grabbed my attention.
It's mostly deboned, so you can gobble it from head to tail. Crispy skin, moist flesh, and that sauce: a blast of funky sweet-sour pickled chile fireworks. Spicy as a self-respecting hot wing, so too spicy for some people to really enjoy, but I enjoyed the capsaicin glow. It's $23
Full review to come. But I thought I'd mention the fish today, in case haddock has lost some of its charms.
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