Why We’ll Never Make Fish & Chips Again…Ever

fish and chips | getinmymouf.com

[This is post #038 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project. Yeah, we’re behind, but we’ll catch up…]

“Let’s make fish and chips!”

It seemed like a great idea when we woke up this morning…

Oh the tricks our minds play.

We used this recipe from Tyler Florence. The recipe and the food were actually good, so the declaration in the title wasn’t a result of how things tasted.

The fish itself was cooked well, and possibly better than most places. Our homemade tarter sauce with capers, pickles, parsley, and Cholula hot sauce wasn’t too shabby, either. I’ll definitely be dipping fast food fries in it pretty soon… And as a bonus for those needing to avoid gluten, the fish recipe is wheat-free, utilizing rice flour and soda water (instead of beer).

However, as good as it all was, it wasn’t great. And since it was just good, we don’t think it was worth the effort. After about two hours in the kitchen (on top of the hour it took to go grocery shopping), we were left with a house that smells of fish and a kitchen smattered in oil.

All of which might have been fine, but there’s a perfectly good pub about 10 minutes from our house, which serves a solid fish and chips and plenty of ice cold beer.

I’m sure if we had a deep fryer, a hood ventilation system, and a cod surplus, we’d be frying up fish and chips all the time. But until then…

Never again.

Fish & Chips | getinmymouf.com


2 thoughts on “Why We’ll Never Make Fish & Chips Again…Ever

  1. I get the same feeling making doughnuts. I love doing it, but after hours of proving, shaping, mixing and an extreme burn risk, you’re left with a pot of grease, burns, a stinky kitchen and the doughnuts will last maybe 5 minutes.

    Your fish and chip looks pretty awesome though, so can’t deny that….

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