Curry sauce for battered sausage, mayonnaise for fish and onion vinegar with loads of salt for the chips. Easily one of the things I’ve missed most since moving to the continent.
Just guessing here, but I wouldn’t be surprised if they double or triple fried it. That gives nice thick and crunchy breading. Also those wonderful commercial deep fryers are much easier to keep at temperature, most of the restaurants I’ve worked in has them set to 375°F
It was a pretty good sized portion of chips TBH. I think it looks smaller since they were pulled up and the gigantic piece of fish is sitting on top of them.
Serious question. Is this something that would generally just be prepared raw or with minimal cooking? I feel like it would just disintegrate the second it touched any heat source.
My wife makes pumpkin pie with a full lard crust from our pigs and duck egg pumpkin custard. I will dig into it hot from the oven and eat it like pumpkin pudding with bits of pie crust floating around on it with a blob of bourbon whipped cream melting on top. It pisses my wife off because the rest of the pie collapses so he always tells me not to touch them until they are cooled. Grrr…
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