Staten Island’s Fish Fry Cooks in St. George

St. George’s church lot fried last night with Staten Island’s Fish Fry, sizzling NYC’s spring. Chef Mia Chen battered cod as 200 ate, a $10 plate fest for Lent’s end. It’s borough fish—free vibes, pure SI soul. A kid nabbed a fry; a pro slurped chowder. ‘Staten fries—this is it,’ Chen says, flipping filets. The stalls turned kitchen.

The fry’s fresh—March 21’s kickoff, it tripled since RSVPs, packing tables by 5 p.m. Chen’s a Tottenville cook; last night’s crowd hit max—oil popped. A line snaked for shrimp; cash buzzed—NYC grit glowed. Runs one night—fish ruled. #SIFishFry trended; Bronx wants a bite.

Some griped—’Too fishy,’ sniped a vegan, dodging smells. Trash piled—plates rolled; swept quick. A rival’s pitching a Midland fry, splitting pans. Still, 300 stayed—flavors reigned. St. George’s never cooked so bold.

Chen’s teasing a spring encore, maybe a pier if fish bite. ‘NYC’s plate—this feeds it,’ she says, wiping grease. The fry’s a Staten win—grit meets grub. It’s a fish feast; catch the next. Bring a fork—cod calls.