When foreigners are asked about 'English Food' (if they like it) they often say that they like our Fish-n-Chips. They never seem to know much about anything else.
In fact, after the French Revolution, when most of the Aristocrats had their heads chopped off, France's most sought-after chefs left their great Chateaux and headed north to England, and, as a result, our National Cuisine slowly became very similar to that of France (but don't mention that to a Frenchman).
However, one thing that has remained pretty constant over the years is that very simple dish of deep-fried, battered, fish, and it's accompanying potato chips. As good a meal as you could find anywhere in the world.
I do like pukka Fish-n-Chips, but the last time I had any from a fish shop/restaurant must be about 15 years ago, when I had some on The Palace Pier here in Brighton.
I do stick to the tradition of eating Fish on Fridays, but it's usually either Fish Fingers (which I love), or Salmon Steaks (which I love even more). Both are usually served with Chips; or occasionally with plain steamed Cavolo Nero.
When we eat Salmon, we both usually say how much we prefer it to any other fish, or even to meat. Salmon is the Food of the Gods. (We don't usually have the Mayo décor)
We should all eat more fish, especially wild SALMON.
Indeed, salmon is the favorite fish here too.
ReplyDeleteBut not the Shark. I hope all is well with you and your family. Cro x
DeleteI also prefer salmon and eat it every week.
ReplyDeleteThe last time I ate proper fish and chips it triggered my stomach pains due to the fat content. I shall have to stick to non-fried fish in future.
I have some gorgeous New Potatoes at the moment, so I think our tonight's Salmon will be served with them. Nothing fried, so reasonably healthy.
DeleteThe best fission chips Ive eaten were in NZ. Not a fish n chip shop but a restaurant. Not greasy, really crisp batter. Delicious. But greasy fish n chips wrapped in newspaper and eaten on the beach ain't half bad.
ReplyDeleteI like salmon but it's just too expensive here. We eat our fish head, backbone and all straight from the Aegean sea.
Greece, and the islands, are known for their fresh fish. The only fresh fish I buy is the Salmon. It's not cheap here either; but worth it.
DeleteI am going to let you into a secret. It may surprise you to learn that the very best fish and chips are made here in Yorkshire. But shh! - don't tell everybody! We get enough southern poofters up here already. If you have never eaten in The Magpie Cafe in Whitby, you have never lived.
ReplyDeleteYes, I understand that Yorkshire is famous for it's greasy chip bars. Here we tend to have Oyster bars. A dozen Oysters and a bottle of The Widow; you can't beat it.
DeleteFish and chips from the good chippy, eaten on the pier at Western Super Mare. Wonderful. I like smoked haddock, kippers, sardines on toast and fish pie. When did whole trout, mackerel and herrings get so expensive? There is not much fish in a fish finger.
ReplyDeleteIn France they tend to have double sized fish fingers (fish fists?) which are better than the small ones. Strangely many are made in Kings Lynn. In the summer we eat a lot of fresh Sardines (BBQ); delicious.
DeleteI went to England for first time last year, I had fish many times, I absolutely loved the haddock and hake. It was something I was really looking forward to and I wasn’t disappointed. Daughter and I went to Rick Steins restaurant in Padstow, the fish was exceptional, I had a preconceived idea that it would be just ok, trading off his name, but fabulous. Coming to Ireland in July (if the orange one is behaving, flights through Dubai) and again “bring on the hake”. Marie, Melbourne, Australia
ReplyDeleteIn France I always used to buy frozen Hake, but recently it's disappeared. It used to be a favourite 'stand-by' fish. I do like Stein; his TV programmes are timeless.
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