The Best Fish’n’Chips takes a little TLC.
January 3rd 2008 22:16
It’s easy to do and really easy to do badly.
So what is it that makes the perfect Sunday arvo lunch out of a simple dish?
Three things need to need to be present in the dish at the same time; freshness, crispiness and mushy peas, some lemon and tartare never goes astray either.
There, that isn’t much to ask, but you’d be surprised.
Low quality fish, that is sometimes borderline rotten gets served up in so many places. Sure it may be cheap to keep the frozen stuff and recycle any unused bits, but it’s just not worth it on the other end. For every unsatisfied customer that vows to never return, you lose another10 by word of mouth.
So the solution to the problem is buying fresh locally caught fish.
Easy right? Well not always.
If you can manage that first part, the next thing is the batter.
Sure, grilling the fish is a fine healthy option, but come on – that’s not real fish and chips – you want a light crunchy batter that stays crisp right to the end and keeps your fish moist all the way. A batter that’s so good you’re happy to rip it off the fish and just eat it on it’s own.
Are you hungry for it yet?
I am.
In Australia, it’s summer now and this is the perfect dish, but half way around the world and on the coldest of days I wouldn’t say no to the crispiest and freshest if I could get my hands on it. The bonus for me is that I can generally get it with mushy peas.
Peas have never been more delicious than when mushed…or mashed, however you prefer to say it.
But where do I find this dish?
I found the Prince Albert located near Battersea Park in London doesn’t do a bad job. In fact I was quite impressed and the atmosphere was fantastic.
But where else? The Ship, in Wandsworth town, will only offer a ‘fancified’ version: grilled sword fish on rice and the sauce – too buttery. Save the fat for the fry up I say.
It makes an ex-pat hungry for home.
Sydney’s Bronte beach hopefully still has a fantastic little corner fish and chip shop that offered only the best wrapped in greaseproof paper. And all along the south coast, there are signs boasting “legendary fish and chips” and in some cases they are not far from it either.
So, again, where can a girl get some seriously good fish and chips in London?
Do tell I am thirsty for the knowledge…or is just for the beer to wash it down with!?
So what is it that makes the perfect Sunday arvo lunch out of a simple dish?
Three things need to need to be present in the dish at the same time; freshness, crispiness and mushy peas, some lemon and tartare never goes astray either.
There, that isn’t much to ask, but you’d be surprised.
Fish'n'Chips - Brit style
Low quality fish, that is sometimes borderline rotten gets served up in so many places. Sure it may be cheap to keep the frozen stuff and recycle any unused bits, but it’s just not worth it on the other end. For every unsatisfied customer that vows to never return, you lose another10 by word of mouth.
So the solution to the problem is buying fresh locally caught fish.
Easy right? Well not always.
If you can manage that first part, the next thing is the batter.
Sure, grilling the fish is a fine healthy option, but come on – that’s not real fish and chips – you want a light crunchy batter that stays crisp right to the end and keeps your fish moist all the way. A batter that’s so good you’re happy to rip it off the fish and just eat it on it’s own.
Are you hungry for it yet?
I am.
Fish'n'Chips
In Australia, it’s summer now and this is the perfect dish, but half way around the world and on the coldest of days I wouldn’t say no to the crispiest and freshest if I could get my hands on it. The bonus for me is that I can generally get it with mushy peas.
Peas have never been more delicious than when mushed…or mashed, however you prefer to say it.
But where do I find this dish?
I found the Prince Albert located near Battersea Park in London doesn’t do a bad job. In fact I was quite impressed and the atmosphere was fantastic.
But where else? The Ship, in Wandsworth town, will only offer a ‘fancified’ version: grilled sword fish on rice and the sauce – too buttery. Save the fat for the fry up I say.
It makes an ex-pat hungry for home.
Sydney’s Bronte beach hopefully still has a fantastic little corner fish and chip shop that offered only the best wrapped in greaseproof paper. And all along the south coast, there are signs boasting “legendary fish and chips” and in some cases they are not far from it either.
So, again, where can a girl get some seriously good fish and chips in London?
Do tell I am thirsty for the knowledge…or is just for the beer to wash it down with!?
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