The phrase “fried food” elicits images of greasy onion rings, mozzarella sticks, and other bowling alley/bar/carnival delights. But all fried food is not created equal, and a number of selections at CommonWealth Gastropub prove that fried can be downright refined. We visited CommonWealth when it first opened, and late last year, Abigail Fellows joined the team as chef de cuisine. We were invited to check out a few of the new options she added to…