THE WIRE SPECIAL

For the Fish

Make sure both of of your pieces of fish are deboned.

Combine flour, corn meal, garlic powder, onion powder, cayenne pepper, and Old Bay in a pan and thoroughly mix to create dry batter.

Pour whole milk, eggs, garlic powder, onion powder, Old Bay and cayenne pepper into another pan and mix with a fork to create wet better.

Dunk fish into wet batter first, then in the dry after. Make sure to thoroughly coat fish in the dry batter.

Place fish in the fryer with the oil heated to 350° F for 8-10 minutes until golden brown and crisp.

For the Thick-cut fries

Slice potatoes into thick steak fries.

Fry them in 350°F vegetable oil until they turn blonde.

Drain on a paper towel lined baking sheet, then separate them and freeze for 24 hours.

After chilling, refry for another 5-7 minutes until golden brown and super crisp.

Add kosher salt and toss while fries are still hot.

Place fries and 2 slices of white sandwich bread onto the plate.

Place your fried fish over top of the bread and fries, then cover in hot sauce.

Take beef and heavily salt then wrap in plastic wrap. Refrigerate for 24 hours.

Pour vegetable oil into a very hot skillet. Brown all sides of the beef in order to create a caramelized crust.

Mix seasoning salt, a dash of freshly ground pepper, and smoked paprika.

Cover meat on all sides with the seasoning mix.

Put your meat thermometer into the thickest part of the roast and bake at 225°F for about an hour and a half. Make sure the thermometer says 115°F.

Slice the meat as thin as possible and pile on top of a sandwich roll.

Place the sliced onion on top of the meat and slather the other side of the roll with horseradish.