edible anatomy

Fish & Chips

By Charlotte Abrams / Photography By Kathryn Brass-Piper | July 05, 2016
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International Makeover


Fish and chips have been a “fast food” favorite of our neighbors across the pond since the late 1800s.

Traditionally, fillets of cod or haddock are dipped in a simple batter and deep-fried in a vat of hot lard until crispy. Wrapped in paper and served alongside deep-fried thick wedges of potato, they’re the epitome of unadulterated comfort food.

Despite my tendencies to resist tinkering with something that’s not broken, playing with this age-old recipe took me out of my comfort zone and into flavor nirvana. From deep-fried to pan-fried, battered to breaded, capers to nori, and malt vinegar to rice vinegar, fish and chips have undergone an international makeover. Traditional fish and chips fanatics, meet your new favorite Asian-inspired spin-off.

Article from Edible Sarasota at http://ediblesarasota.ediblecommunities.com/recipes/fish-chips
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