Directions to Doug's - at "A" on the map

We had to hunt a bit in Cortland to find Doug's, just of the I-81 about an hour or so north of the PA border but then we realized that it was quite near the turn off for #13, which is the road to Ithaca that we had always used. While the mall parking lot location has nothing on lake side where you find Rudy's in Oswego, the NY fish fry shack may reach a new level at Doug's.

We ordered a bunch of stuff, egged on by the entry at page 117 of the latest version of Roadfood. It was good. The scallops, shrimp and haddock were all coated in the same crust - and it was more crust than batter - which cracked away allowing half of it to drop off as you munched. What was inside was perfect, the scallops and shrimp were especially cooked with a light touch. I had onion rings which were the third best of the year after the masterfully thick steaky ones at Fair Ground Inn of Watertown and the tempura monsters of Chicky's of Portland, Maine.

The fish is brought in five times a week from Boston so was as fresh as I have had even on the east coast. You pay for that freshness and volume, though - as you would in Maine or Nova Scotia and like, say, the clams at Sea Swirl - with the meal for four (though somewhat excessive for a lunch) hitting fifty bucks for four. By comparison, we ate at Rudy's for under twenty bucks last time but the fish sandwiches likely have less than half the fish. But it all goes down so well on a stinking hot day with the stark pleasure of unsweetened ice tea, it's not like you mind.

Next time I'd skip the plates and french fry orders and focus on the fish and seafood, the Perry's ice cream and real custard...real custard I say. A large very vanilla-y custard weighs about 3 pounds so rather than choose between cone or cup get both and a spoon. The nicest of staffs, too, and clean, clean, clean with half the place looking like it was built in the last couple of years.

Update: Checking Rudy's prices I am not now sure that the price difference wasn't more to do with ordering than what we were charged. I do recall Rudy's taking Canadian money at par, though, when we were in a pinch. I'd still say stick to the seafood portions for the best of Doug's. Next time I will try the lobster bisque which is apparently a very sensible use made of the sea spiders in the tank.