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UK wine review website...a British view on wine "James Silverton" wrote ..... Having lived most of my life either on the coast, or within shouting distance, I consider myself something of a fish 'n chip enthusiast. Herewith a couple of (my) rules. Only fresh, white fleshed *ocean* fish - OK I remain a little ignorant of the species of the entire world, but, in NZ-Australian parlance, that would include snapper; blue cod; orange roughy; whiting ; blue nose; John Dory etc. Purchased wet; lightly refrigerated, but NEVER frozen; battered and deep fried while you watch. Batter is important - either a crisp and light flour or beer batter (the latter is my preference) Cooking oil (yes, polyunsaturated vegetable oil is just fine) changed regularly - even several time during the day in a busy establishment. **Profound Requirement** Must be presented wrapped in light grease proof paper - itself wrapped in a couple layers of white, (printed or unprinted) newsprint paper. A squeeze of freshly halved lemon (best picked off one's own tree) - anyone suggesting any form of ketchup, sauce or "tartare" (you know the stuff - mayonnaise & chopped gherkins and capers) - will be thrashed to within a cm of rest!!!!! There are many cultivars of potato used for chips (French Fries) - my rule, fresh only - not partially cooked (as many short-cut fish 'n chipperies will try!) - crisp 'n golden on the outside; pure white and soft and steaming on the inside - definitely not soggy!!!!! As to wine - I am biased (but only partially) First choice - Champagne - that acidity cuts through the residual fats - simply superb. My best experience - wonderful fresh fish (John Dory in beer batter) with 1979 Bollinger RD - consumed on the beach from where the fishing boat had been launched a couple hours previously. (Ian & Jacquie Hoare - Did we take you out to Kaiaua on the Firth of Thames?) Second Choice (OK - I am enbreastled to a little parochial bias!) - Marlborough Sauvignon Blanc. If anyone wishes to indulge in the aforementioned feast, just arrive in Auckland, NZ - and leave the rest to me. -- st.helier
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