Frying Cod in Halifax
by Anna Pham
Inside a cramped, steam-fogged kitchen at a Halifax fish and chips shop, a baker in a stained white apron works the fryer basket, lifting golden cod chunks from bubbling oil. The window behind him is rimed with ice, blurring the gray winter noon light that struggles through the frost. On the counter beside the fryer, a chipped ceramic mug sits next to a stack of paper bags, while a metal ladle rests in a nearby bucket of batter.
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