Utah chefs are frying up sophisticated versions of popular fried food.
These are things some mothers used to make out of canned salmon back when people still ate fish on Fridays. But Pago’s bacon and potato croquettes are drizzled with truffle oil. Pago, 878 S. 900 East, SLC, 801-532-0777
We all know wings, but these are from a fowl of a different feather. Chef Ryan Lowder deep-fries duck wings and serves them with a palm sugar and chili glaze. Plum Alley, 111 E. 300 South, SLC, 801 355-0543
This roadhouse serves SLC’s best version of one of the most argued-about dishes in the American culinary canon: fried chicken. P.S. They also fry funeral potatoes. The Garage, 1199 N. Beck St., SLC, 801-521-3904
America’s favorite seafood is fried shrimp, and they are done to Chinese perfection at this Dining Award–winning restaurant. J. Wong’s Asian Bistro, 163 W. 200 South, SLC, 801-350-0888