Ten years after opening, A Salt & Battery remains New York's best fish and chip shop.
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Driving up and down Highway 101 in Oregon, we made many detours for fish and chips. Oftentimes the fish was caught "in their own backyard," AKA the Pacific Ocean or the Columbia River, and that made this quest even tastier.
The fish and chips at Penelope in Kips Bay may not come in the traditional newspaper, but they're way less greasy and far more fresh than other versions of classic dish.
oston has no shortage of Irish pubs, and every one of them peddles a plate of fried fish that leaves something to be desired. Either the batter is heavy or gummy or peels away from the fillets like soggy skin off of a piece of chicken, or the fillets are so poorly drained that the coating is almost juicy with grease. But at Matt Murphy's Pub you get a twist-tied newspaper bundle, the thick layers of paper cleverly blotting the fish and chips dry. The batter itself is pretty sheer, but it offers surprisingly substantial crunch, and does so without obscuring the delicate flavor of the fish itself. And the spuds are just what Irish chips should be.
Because it rains a lot in England, it's not very common to find actual food carts here. Then again, it rains a lot in Portland, Oregon, where food carts are everywhere, so perhaps rain isn't the issue. But there is street food here, which I'm choosing to define as food for walking around, or for sitting on a promenade overlooking the ocean. Yes, that's it. Surely fish and chips is the classic British street food.
The UK's Fredericks Dairies is rolling out a fish and chip–flavored ice cream this week as "an homage to our favourite national dish." The company says the ice cream "will be a taste of the British seaside in a lick." Vanilla and pepper batter surrounds "creamed cod fillet ice cream." Paired with potato ice cream chips and served with salt and vinegar seasoning and wedges of lemon. On a bed of newspaper, of course. Too strange for you, SE'rs? What's the weirdest ice cream flavor you've ever eaten?
Note: It's time for another edition of Street Food Profiles. This week we scoot to the street food mecca of Portland to meet a Scottish lad who started a chippy on wheels. [Photographs: The Frying Scotsman Fish and Chips] Name: The Frying Scotsman Fish and Chips Vendor: James King, owner and chef Twitter: @frying_scotsman Location and hours? My trailer is parked in the garage of an established gallery and frame shop in the industrial area of NW Portland on 22nd and Raleigh called Katayama Framing. I am open Monday through Saturday, 10:30 a.m. to 2 p.m., sometimes later on Saturdays. What's on the menu? Fried cod and chips (the current bestseller), haddock and chips, halibut and chips. People also like...
As we noted earlier on Serious Eats, a London chef is opening a fish and chips shop selling only sustainably caught seafood. A basket of fish and chips is going to cost about $20. This reminded me of the age-old question facing all of us: Are we willing to pay more for food that is sustainably grown, raised, or caught? Food in the U.S. is still, relatively speaking, incredibly cheap, mostly because of a combination of government policy and the laws of supply and demand. Our food supply is created too efficiently. So people who can pay more should. And I don't think it's an either-or proposition. We produce enough food in this country to feed every man, woman, and...
British restaurateur Tom Aikens is working on a sustainable fish and chips shop in London: "He has consulted half a dozen environmental groups to decide 'which fish I shouldn’t be using' and to make sure the rest are sustainably fished. He will get most of his fish from 30 British fishermen whose practices he has studied." A typical basket of fish and chips will cost £10 (about US$20)....