I’ve had some pretty great fish and chips back home. Plus, it’s a pretty simple dish, so how much better could it be over here?
It turns out: substantially better.
I went to a fairly well-regarded place called Poppies, and had what is almost certainly the best fish and chips of my life. The fish itself was tender, flaky, and perfectly cooked, but what really stood out was the crispy batter.
Most fish and chips joints back home feature an overly-thick crunchy shell that steals the spotlight from what should be the main attraction: the fish. It’s basically fried batter that happens to have some fish inside of it.
Here, on the other hand, the batter is crispy enough to provide a nice contrast to the soft fish, but thin and delicate enough that it absolutely never steals the show.
The chunky fries (sorry, chips) were perfect too: crisp exterior, creamy interior. Good times.