True to the name, Scotty’s Fishin’ Chicken serves tilapia, haddock and pollock, as well as a preparation of chicken Mancini says you can’t get elsewhere in Clark County.
The chicken is dipped in a very thin batter, then lowered into a cross between a deep fryer and a pressure cooker, making the meat inside exceptionally juicy.
Like many other restaurants in the area, Scotty’s Fishin’ chicken buys most of its ingredients from Gordon Food Service, but Mancini said he makes an effort to use those ingredients in the freshest possible preparations.
“I don’t cook 30 pieces of chicken and put ‘em in a holding cabinet,” he said. “I’ll fire that thing up and put two pieces of chicken in it. I don’t even have a holding cabinet.” This explains the 11-minute wait for a piece of pressure-fried chicken.
And he makes his own sausage gravy with flour, milk, salt, and bacon grease.
“Why not?” Mancini says. “You’re already standing there stirring. Put a little extra love in it.”