My husband and I have always had a slight difference of opinion on the perfect fish and chips.I've always been fond of light, crispy coating and am ambivalent to the type of fish being used. Jeff is a fan of the thick, heavy stuff that his favourite Halifax greasy spoons would use to coat their fish, which has to be Haddock. Cousin's Snack Bar on Agricola Street served his version of piscatorial bliss. The secret to Jeffery's favourite fish batter?
We have started getting phone calls from Mariner's Neptune here in Winnipeg every time they get fresh haddock in their shop. (It's pretty hard to find in Winnipeg, but I'm getting sold on it for the best fish-and-chips fish there is.) It's a firm white fish, with a tangier, saltier flavour than cod. When we got the call this weekend, Jeff laid down the law. After 6 years of marriage we were finally going to make Aunt Jemima Haddock Fish And Chips!
And I think I'm sold on it. The last light, frothy beer batter I made tasted fantastic- but it took forever to get ready because it had yeast in it. This was definitely simpler and still tasted really good. Yes, it's heavy....which meant I was stuffed after two pieces. Not necessarily a bad thing.
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