Customer Spotlight: The Frying Scotsman

On the west side of SW 9th Street, just north of Alder in downtown Portland there’s a food cart crafting some of the best Fish ‘n Chips we’ve ever tasted. The owner’s UK native “Slim Jim”, aka James, and he hails from Ayrshire, Scotland, UK. He calls himself “The Frying Scotsman” and his batter is light, crispy, slightly yellow and his Mother’s secret.

click to enlargeHe cooks up fresh cod, haddock(traditional scottish fish), halibut, red snapper, salmon and mahi-mahi. Also, on the menu from Zenner’s is a delicious battered Banger. When asked how many bangers he sells, he replied, “About a case in a fortnight”. Okay, it’s two weeks, we didn’t know either.

And for dessert, how about a deep fried Mars bar?

Hours: 11am-4pm
Address: 9th & Alder, Portland, Oregon
To-Go Orders: 503-706-3841
Website: http://www.thefryingscotsmanpdx.com/

Recipe: Bangers in Rum Sauce

1 pound Zenner's Traditional Sausages (Bangers)
1-1/2 to 2 ounces rum (white or dark)
2-1/2 tablespoons dark brown sugar

Cook sausage until lightly browned in a skillet with a little oil. Drain on paper towel. Slice sausage into three equal parts. Steep in rum for 2 hours. Sprinkle sugar over rum and sausages making sure they are covered with liquid. Cook in 325 C oven for 15-20 minutes or until bubbling. Serve with cocktail sticks.
Serves 6 to 8.

Suggested side dish:

Irish Smashed Potatoes (Colcannon)

2 cups - Green cabbage, shredded
2 cups - Mashed potatoes
1/4 cup - Green onions, sliced
1/8 tsp - Pepper
Butter or margarine
Parsley

Heat 1/2-inch water to boiling. Stir in cabbage, cover and heat to boiling. Cook 5 minutes, drain. Prepare mashed potatoes, fold in cabbage, onions and pepper. Dot with butter, sprinkle with parsley. Serves 4.