This is a little gift for @vignouse. I imagine he's feeling a little sad because they did the farewell on @se7en. So I thought I'd serve up a little English fish and chips - American style. Fresh potatoes (not frozen) and haddock. YUM YUM
@joansmor Ah, Joan - you've brought a tear to my eye with this... and let me tell you something really strange... as soon as I looked at this I could actually smell a fish & Chip supper, no kidding, and I still can! Real English Fish and Chips should be cooked in beef dripping, not in oil but there aren't many chippies left that do that now.
Strangely, you can't get anything approaching this in France - fish is shallow fried in breadcrumbs or, rather, that horrible orange commercial substitute. But the whole point of deep frying in batter is that the fish is steam cooked at high temperature which keeps all the savours intact... and that crispy batter is to die for - and bugger my arteries!
Thank you Joan, you've made my day - aren't 365ers wonderful?
@vignouse Well, the batter was crispy and the fish flaky. The potatoes had that lovely earth flavor you can't get from frozen. And I thought of you, and Pete, and all my other "English Friends." Because 365 brings the world into your livingroom. Bugs and all.
Ohh, makes me hungry. But our chips are called french fries and they are not so crispy. But I would not turn it down for sure. Great shot, now give me the fork lol
@joeyc@joansmor Curiously Joey, it was the odour of vinegar mingling with the odour of deep-fried fish that I could smell when I first looked at this photo!
Joan, my hubs Dave has puppy dog eyes right now, as he looks longingly at your photo. However, he is skeptical; says nobody can beat the fish & chips he ate in Scotland or runner-up, Digby, Nova Scotia. Now here is your chance to prove just how good Maine F&C are: We're headed out that way next week. Can you tell us the best place (I don't eat fish...so a combo place would be good, but not necessary - I'll just enjoy seeing him devour his meal.) Also, we're wondering if there is a super lighthouse route. We will be around the Portland area but not restricted to there - we are travelling from Montréal to Saint John, New Brunswick but in no rush so we can detour.
@joansmor
Thanks for the info. I will definitely email you today and would love to meet up with you. As for the poutine? No-no-no....you NEED to come to Québec for poutine. That's where it all originated from, the real stuff, made with real cheese curds. You won't find real cheese curds in any other province because they aren't allowed to be sold (something to do with pasteurization.)
Strangely, you can't get anything approaching this in France - fish is shallow fried in breadcrumbs or, rather, that horrible orange commercial substitute. But the whole point of deep frying in batter is that the fish is steam cooked at high temperature which keeps all the savours intact... and that crispy batter is to die for - and bugger my arteries!
Thank you Joan, you've made my day - aren't 365ers wonderful?
Thanks for the info. I will definitely email you today and would love to meet up with you. As for the poutine? No-no-no....you NEED to come to Québec for poutine. That's where it all originated from, the real stuff, made with real cheese curds. You won't find real cheese curds in any other province because they aren't allowed to be sold (something to do with pasteurization.)
Joan, check your junk mail or trash - just in case it gets sent to that; my email is tinkerbell...