Category: fish

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Resting on your laurels…

Aldeburgh Fish and Chips

If you read a comment like:

I still can’t visit the place without going to The Aldeburgh Fish and Chip shop. Best chippy in East Anglia, I reckon…

Then in my opinion having eaten recently fish and chips from the Aldeburgh Fish and Chip Shop, I hate to think how awful fish and chips is in the rest of East Anglia!

Now let me put this post in context. Lots of people rave about the fish and chips from the Aldeburgh Fish and Chip Shop.

The Observer named it their number one fish and chip shop.

Scene of the longest queues since the petrol crisis, this is rightly regarded as one of the UK’s premier chippies. Eulogised by the likes the of Rick Stein and OFM’s own Nigel Slater, its popularity is such that, come the summer, this small Suffolk fishing town resembles Rourke’s Drift, as thousands of salivating punters appear on the horizon and stampede their way to its door. But with cod and chips from just £2, and the not inconsiderable benefit of having the wonderful White Hart pub on hand while you wait, it’s not difficult to see why the Fish and Chip Shop commands such respect among fish fans. And the secret of their success? ‘I never add flour to my batter,’ insists owner Margaret Thompson, who’s been frying fish for over 30 years. ‘I fry in pure vegetable oil, never in beef dripping. I think vegetable oil lets the flavour of the fresh fish shine through.’

Number one in the UK…

Well that top ten was done back in 2002…

I use to use the fish and chip shop a lot twenty five odd years ago, so this was the first visit back in a long long time.

Well was I really disappointed.

These are suppose to be the best fish and chips in the country.

Well sorry that may have been the best, but the portion of cod and chips I had on a Saturday night were terrible and very poor.

Let’s start with the chips which really weren’t too bad, crisp, good size, however the oil they had been cooked in was either very old or rancid. Despite the quote from the Observer, they did taste like they were cooked in rancid beef dripping.

As for the fish, sorry if I want battered cod I expect the fish to be boneless and skinless. I know it’s fish, I don’t need the bones and skin to prove it’s a real fish. If I want that experience I’ll pop down to the proper fish stalls on the other end of the beach.

The reason you batter the fish is to protect the fish from the oil, so when coating in batter, ensure that the whole fish is coated. Mine wasn’t so as a result the fish was very greasy (and remember this was the rancid flavoured oil the chips were cooked in).

I was very disappointed, nothing like the reviews and a very bad experience. Next time must do better, but I doubt there will be a next time.

Finally when asked and I ask for no salt, I prefer not to have salt.

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Fish Supper

One thing that I cook quite often and enjoy during the summer months (though not that we have had much of a summer) is a fish supper.

Fish Supper

This photo is from a recent version and included baked cod, griddled scallops, griddled squid and prawns cooked in olive oil.

The cod was drizzled with olive oil and baked in the oven for ten to fifteen minutes.

The scallops were scored with a checked pattern on one side and griddled on a hot pan.

The squid “pockets” were sliced on one side and opened out. On the inside I scored a checked pattern. These were then griddled inside face down. When cooked on one side, turn them over and cook the outside; at this point they will curl into rolls. Serve with the tentacles cooked as well.

The prawns were simply cooked with a little olive oil and black pepper.

Served with lemon wedges, salad and crusty bread.

Delicious.

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Book Choice – The River Cottage Fish Book

My book choice this week is Hugh Fearnley-Whittingstall’s excellent River Cottage fish book.

Hugh Fearnley-Whittingstall’s excellent River Cottage fish book

The Spectator said:

Simply the best and most comprehensive work on the subject I have read… a well-illustrated compendium to British fish, it is a great reference book and a good read.

It’s the book which accompanies the television series.

Certainly if you are looking for a fish book which covers some non-traditional more sustainable fish then this is the book for you.

Buy the book from Amazon.

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Smoked Pollack Chowder

It’s Friday, time for fish, and for the fifth time this week the Guardian has published another excellent recipe from Hugh Fearnley-Whittingstall.

The smoked pollack chowder sounds delicious.

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Griddled Squid

Continuing their daily series of Hugh’s fish recipes, the Guardian today publish a very nice griddled squid recipe.

I do like squid and I have cooked squid in this manner myself and it is delicious. If you have only ever had pre-battered calamari rings then you are doing squid a diservice and you really must try freshly cooked squid.

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Beer Battered Fish

Another excellent recipe from Hugh Fearnley-Whittingstall in today’s Guardian, beer battered fish.

Generally I like to use beer in my batter, but I found it interesting that Hugh said to use proper beer and avoid lager. I am sure I recall from another chef that lager was best for batter.

Ah well, the next time I make batter I will use a decent proper beer and see how that works.

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Sea Bass Recipe

The Guardian has published another of Hugh’s recipes, sea bass baked in a salt crust.

This is one recipe I won’t follow due to the amount of salt involved though I know a salt crust is more a cooking process then a seasoning process, having done this in the past (with a chicken), the end result is still quite salty.

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Oriential Monkfish and Prawn Soup

This dish was inspired by regular visits to a fantastic Vietnamese restaurant for lunch. Don’t recall the name or the address, but it was in the vicinity of Liverpool Street Station and you could see the Gherkin… anyway onto the recipe.

I did this for two people, but by increasing the quantities you could do it for more.

In a large pan heat some sunflower oil. Once hot, add some oriental spices, I used Thai Seven Spice, but you could use Chinese Five Spice or what ever spices you like.

Add some sliced onion and some red pepper cut into strips, stir fry for a few minutes. If you like your oriential food hot and spicy add some chilli at this point as well.

Whilst this is cooking fry the monkfish in a little oil, keep the fillets whole. You could use other fish and this could be fried or steamed depending on the fish.

Add some courgette (zucchini) cut into strips and sliced mushroom to the stir fry.

After this has cooked (after a minute or two) add some sliced spinach (I would have used pak choi, but I only had spinach in the fridge).

Then add some stock, plain water will be fine or chicken or fish stock, don’t add too much as you don’t want your soup too watery.

Add the noodles, if you are using dried noodles they will need some cooking, I used prepared wok noodles for speed. If you are using raw prawns add these now (also if using other shellfish such as mussels or scallops and using squid, add these now as well.

Once the raw shellfish and noodles are cooked serve into bowls, ensuring that there is sufficient broth in each bowl.

Take the cooked monkfish, slice into thick slices and arrange on top of the soup bowls, there should be sufficient vegetables and noodles to ensure that the monkfish doesn’t sink!