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We like to think of Peterman’s Eye as an old fashioned interactive community newspaper (if there is such a thing) focused on travel and curiosities. Talk with us about today’s post. Tell us about the places you’ve been. Or take a trip using J. Peterman’s exclusive travel services (coming soon). Read more...



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The Dirty Duck, Pen and Parchment and the Garrick in Stratford.

They're the winners.

Old English Inns, which owns them, has scooped up the most prestigious prize that a Nation could bestow.

Certainly to a pub.

The 2011 National Award for its fish and chips.

Is there anything on earth that goes together that well?

Certainly the UK, which consumes over 50,000 tons a year, would agree.

So where did this quintessentially English dish come from?

It’s a bit murky.

The French invented chips separately and in 1839 Charles Dickens referred to a fried fish warehouse in “Oliver Twist.”

But it all began, according to a 2003 Observer article, with a Jewish immigrant in 1860 from Eastern Europe called Joseph Malin who opened the first business in London’s East End selling fried fish and fried potatoes.

It must have some basis in fact since The National Federation of Fish Friers presented a commemorative plaque in 1968  recognizing Malin's founding role in the 
“chippie business.”



A business that has now expanded to approximately 9,000 fried fish takeout shops in the UK.

So how do you like yours?

Simple water and flour batter and malt vinegar as they do in the UK or beer or milk battered in America with tartar sauce?

Do chip in.

J. Peterman

 

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67 Members’ Opinions
January 30, 2012 12:04 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 lotlot said...

Fish 'n' chips.

Now you are talking my language, Mr. P.

We will buy for the whole Village.

January 30, 2012 12:07 AM
293 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 rings90 said...

the Scotsman, who I know claims that fish & chips are 1 of the 5 things he misses most of all.  as for me only having the American version, I can't really give an opinion as to how I like them best.  There's an Irish Pub here that according to the Scotman does a pretty good job of serving traditional fish & chips.  Altho I more partial to their Cuurry Fries & Pot Roast myself.  

January 30, 2012 12:10 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 lotlot said...

Trenchers in Whitby.

Best fish 'n' chips ever.

Meet me there and I will buy.

You'll see that I am right.

January 30, 2012 12:17 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 lotlot said...

Eaten the British version many times.

Eaten the American version many times.

British version the best by far.

Hands down.

January 30, 2012 12:26 AM
Poison_dart_frog_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1 Miss Blue said...

Actually, a Sephardic dish, Portuguese in origin to be to be exact, brought to the US by Thomas Jefferson, who was very fond of the dish. He referred to the dish as "fried fish in the Jewish fashion"."Tarator" is a dipping sauce (I have a great Sephardic-Turkish-recipe for fried fish and walnut sauce), Middle Eastern in origin, and is probably the basis for what we now call tartar sauce.

January 30, 2012 12:48 AM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Stoney said...


Bebe ~
Let me be the first to say I hope you had a nice restful weekend.
Go get 'em baby!
S

January 30, 2012 3:50 AM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

Jap style- Tempura....sorry. but I like it

January 30, 2012 4:37 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

I'm sure we've held this conversation before Q: What do physicists have for lunch? A: Fission chips.

January 30, 2012 5:50 AM
Com-100Com-300Com-500First-comHr-1 bebe said...

mmmmmmmmmmmmmmm..........................I remember Arthur Treacher's.....................
 
STONEY......................what a lovely post to wake up to! I know it will be a great Monday now.............................thank you.........................

January 30, 2012 7:32 AM
Stage_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 JALOPKIN said...

MISS BLUE:  GOOD ON YOU, DEAR LADY !!!  You are Dead-On Correct !!!  I would love to have your Sephardic Recipe ...
 
 
MISS BEBE:  Was it Arthur Treacher's Place ???      Or was he the Icon for a chain of Fish n' Chips Drive Thru joints call'd,  "H. SALT Esq.  FISH n' CHIPS ..."  I don't remember exactly ... seems like both the Names show'd up in the mid to late 60's ....... Not that it really matters ...
 
I like to Deep Fat Fry mine in Tempura Batter ... that I have laced with Vidalia Onion Puree' ... both Chips and the Fish chunks .......  Lotsa Sea Salt on top, Oniony Tartar Sauce, and Buckets fulla Coldbeer !!!  Occasionally, if I can find the right Brand ....... I like generous doses of Balsamic Vinegar on the pair .......
 
Chips ... or French Fries or Pom Frits, undsoweiter ... I like 'em smother'd with Hellman's Mayonnaise, or with freshly made Cream Gravy ... and lotsa crack'd Black Pepper ... One can do a Good Days' Work on a platter full like that .......

January 30, 2012 7:45 AM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

In Cod we trust! Haddock too. I like a beer batter and capery tartar sauce. Fries I like mucho salty (kosher or sea) with an occasional ketchup dip. However IVAN you are correct about how good fries can be slathered in Hellman's....(.of course one could say almost anything's good slathered in Hellman's).

We always joke about how any cup of coffee in NYC is better than any cup of coffee in CT, but I am pretty sure that would follow about our Fish&Chips vs. Fiish&Chips in the U.K. ---theirs being superior that is.

I would imagine the type of cooking oil would make a very big difference. Due to peanut allergies we only use corn oil in our fryolaters (its cleaner than canola or safflower), but I'd be willing to bet that lard or crisco-type shortning would be even better. HAZEL? What are fish & chips fried in your way?

January 30, 2012 8:19 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Lynn830 said...

I believe the quality of British fish and chips came from the fat used which used to be beef tallow.  Perhaps now as in the US they have switched to vegetable oil.  Beef tallow has two important qualities: animal fat can be heated much hotter than vegetable oil, and of course, it imparts a flavor to the product.  As good as it is, I skip it on the menu because I don't want that much fat - too many calories that do not help my waistline.

January 30, 2012 8:28 AM
Pecos_tommy 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

Pork pie hats off to the English Standard aka Fish and Chips. Love that Malt Vinegar on fries in lieu of Yankee Catsup. But as far as prep goes- Calabash (When I say it I add a Mrs. and do a Jimmy Durante impresion)-style seafood is breaded perfection and the seafood is always accompanied with the pièce de résistance -hushpuppies. Corn meal is used instead of flour to give the seafood a light coating of what can be described as heaven. In the end, London or Mickey Spillane's home, Murrells Inlet, SC or that old cannery in Maine turned restaurant, Grilled Fish is good. Fried Fish is wicked good.  

January 30, 2012 8:29 AM
P1010179 10photoviewsCom-100First-comFirst-photoFirst-reviewHr-1 S. A. J. Johnson said...

Malt vinegar, all the way!  When my grandparents moved to the US from Canada, my grandpa apparently got frustrated by the Ameriacan waitresses, who wouldn't bring him "chips" when he asked for them: "She kept bringing me these damn bags of crisps."  Although now, the American usage can be found in Canada, too.

January 30, 2012 9:22 AM
Poison_dart_frog_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1 Miss Blue said...

As a kid, we would spend the day fishing in the summer Atlantic surf on a beach near Calabash, Sunset Beach. We played in the surf until the tide was right and then the rods come out and the lines cast out just so. As we panned the horizon shrimpers, trawlers, sea birds, clouds( and once two water spouts in the distance) put on a better show  than what our city friends were probably watching on their TV's.  


As evening approached, granddad would clean and dress the days catch and start a driftwood fire (Granddad would have some wood in the pickup bed just in case pikin's were slim). Grandmother always brought her cast iron frying pan with legs (a spider she called it) and set it in the coals. She would mix up some cornmeal, salt, water and some onion and fry the batter in shallow oil, into one large cake. After shaking the fish in a brown paper bag with salted corn meal she would add more oil to the smoking spider and fry it up. Ice cold watermelon was our dessert as the stars came out.


I never remembered the ride back to the house. My brother and I were always asleep.

January 30, 2012 9:28 AM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Stoney said...


We enjoyed cod with chips and malt vinegar in fake newsprint on the Thames Embankment of a mild spring evening spoiled, as I remember, by the heartbreaking realization that the three tarty young girls nearby were in fact prostitutes.
There was haddock at Henry J. Beans on King's Road and either coley or plaice at a dedicated, greasy and yet wonderful smelling fish and chips joint in Bayswater.
None of which would, in my opinion, shake the throne the standard Friday night fish fry ( traditionally, lake perch or walleye) available within walking distance of most Wisconsinites.
Lightly breaded or battered perfectly fried fillets, fresh, hot, crispy fried potatoes, a side of cool crunchy slaw and a tall cold, probably local, beer.
It's generally a bit like a reunion as well.  


January 30, 2012 9:34 AM
4188 10photoviewsCom-100First-comFirst-photo Penelopetx said...

Down south there is a franchise called "Long John Silvers" - my first introduction to "Fish and Chips". Crunchy deliciousness!  LOVE those crisp chips and the fish in tempura batter was like nothing I'd ever tasted before...... Quit laughing ya'll....... I am originally from Louisiana (and we will eat anything......"crawfish" anyone?)  I tried the malt vinegar, but I prefer cocktail sauce with horse-radish and lemon.  At home I make my own tempura with beer.  So I guess my vote is Beer Battered Tempura Fish and chips with home made cocktail sauce.   YUM!  And of course DIXIE BEER!

January 30, 2012 9:34 AM
10041_445991248814972_692962064_n Com-100Com-300First-comHr-1 The Giraffe said...

English fish and chips are superior but it's a long ride to London just for Fish and Chips.
Here - beer batter and chips with tarter sauce - known as Fish Mustard in our house.  It is not easy to find good fish and chips - everything is a variation on a theme and some is not so tasty. 

January 30, 2012 10:32 AM
Me_and_dave 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Andy said...

Looks like I missed out on a treat.  I tried many things, "typically English", when there.....Dover Sole, beef and kidney pie....even drank Beefeater gin and warm ale, but sadly, passed on the fish and chips.
 
Miss Blue ~ please do give us your recipe.

January 30, 2012 11:18 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

Miss Blue - What a wonderful memory of the cooking on the beach with the grandparents! I could just see it, and feel the love in your remembering!

I never had that "on the beach" kind of fish dinner, but in Fla., as I was growing up, Mrs. Cato, the lady who kept me from ages 2-8, fished with a cane pole off a bridge near Gospel Island, Citrus County, and brought home fish and fried them for dinner (sometimes she kept me overnight)....Maybe they were bream, catfish, or perch?? Anyway, as you say, the memory was good...the cornmeal, crispy goodness, hush puppies-with onions and sometimes corn or tomatoes in them, served with grits and sweet potatoes. The same for fish dinner at grandmother's, except that she drained off the grease and scooped the cooked meal out of the bottom of the pan to pour over the grits, calling it "fish gravy." Salty and crispy.

January 30, 2012 11:26 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

The only Arthur Treacher's Fish and Chips fast food place I can remember was in Tucker, Ga for a few years, but closed in the early 90's. Competition from Long John Silver's got it, I think. For years when I was a single mom of small kids, we'd stop at Long John's every Sunday after church for our Sunday lunch....tasty, clean, and conveniently on the way home.

Out here in N. Ga there is no Long John's, which closed about 10 yrs. ago, but the Capt. D's do a pretty good job of the USA version of fish n chips....crispy battered fried cod, but also good fried shrimp, scallops, catfish, as well as grilled salmon, served with hush puppies, slaw or salad, and choices of baked potato, french fries, broccoli, green beans, and some nice desserts....dinner all for less than $10. Not bad if you chose wisely, such as fish grilled, then salad and broccoli. This is a franchise opp, so locations vary widely per the manager and ones doing the prep.

January 30, 2012 11:32 AM
10photoviewsCom-100Com-300First-comFirst-photoHr-1Hr-5 rwh1 said...

Road Yacht -You beat me to it . Tempura is also my favorite way with fish and chips.

January 30, 2012 11:32 AM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

Just off the fish topic, my favorite seafood is most any kind of large shrimp! Love those tasty, succulent fellows! Absolutely extreme yumminess is to have them hibachi style at a good Japanese restaurant on a cooking table along with hibachi sauteed sweet onions, zucchini, and those gingery sauces! anyone who knows me does not have to ask where to take me out for a special dinner....Benihana, Hana House, Nakato's, or any of the teppanyaki Japanese hibachi houses! Oh, I am longing for it even now!

I plan to have fish of some kind 2-3 times a week....trying to live as long as possible....grilled salmon, sardines, tuna most of the time. Yea, for fish!

January 30, 2012 11:41 AM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Morning all! I was mighty pleased to clck onto the link Old English Inns above and feel really proud of the excellent hospitality that we have on offer. It goes without saying that we make the best Fish and Chips in the world. If holidaying in the UK, do not assume this to be a universal truth, there are some really grim and greasy chip shops where you will be served lukewarm soggy chips and limp fish in chewing gum batter. There is no mention of mushy peas ~ an obligatory accompliment. In the old days, fish'n'chips were served in printed newspaper which added something to the flavor. Enterprising chip shop owners would offer home made steak and kidney pie as an alternative to fish. O yes, with gravy.

more on the honor roll
January 30, 2012 11:53 AM
10041_445991248814972_692962064_n Com-100Com-300First-comHr-1 The Giraffe said...

Haze - what happened to the newspaper?  Fish and Chips aren't the same without the newsprint and I was so shocked the last time I was in London and had Fish and Chips but no newsprint.  Damn!! 

January 30, 2012 12:01 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

When I was a kid my Dad would go off to the mountains to go fly fishing for trout. My mother would go to the fishmonger and buy trout while he was gone. The next morning we would go down to Compo Beach on Long Island Sound with a cast iron pan and after the bacon cooked (over the beach provided barbeque grill) the trout would go in the pan. Some of my best childhood memories as well. I am really not sure if in 70 years of devoted fly fishing my father ever caught anything. It was not done to inquire. But he sure loved going. And the gear!!

Also I must give a nod to our local flounder which we simply flour and pan saute and serve with lemon....exceptionally good. And for a very few weeks each fall there ia something called tau taug or Blackfish which is a rare treat indeed.

January 30, 2012 12:04 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

And now.....
another course....

http://youtu.be/lhJQp-q1Y1s

January 30, 2012 12:09 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

oh FISH SLIME--it didn't work one more try

http://youtu.be/dlxfp6Xeu0c

January 30, 2012 12:09 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

ALL RIGHT I GIVE UP> I AM TRYING TO SHOW MONTY PYTHONS FISH SLAPPING DANCE. TALK AMONGST YOURSELVES.

January 30, 2012 12:17 PM
Img00274-20110613-1309 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 l marjorie said...

I do love pan-fried Walleye.  In Milwaukee, you can get potato pancake instead of chips. And, of course, the WI fish fry always includes the rye bread and cole slaw.  And those little fried lake perch fillets? Yum.
 
There was a big broohaha in Milwaukee awhile ago. Seems a few establishments were advertising Walleye as the fish for their Fri night fish fry, but they were actually serving Sander from northern Europe. I've had both--the Sander is quite good and they are very similar to my taste buds.  But it was not a local fish...I bet there is very little local fish served at the bars on Friday night.

January 30, 2012 12:18 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

"A.V. GUY TO LUNCH-ROOM...STAT"

January 30, 2012 12:39 PM
Poison_dart_frog_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1 Miss Blue said...

 
 
 
http://www.youtube.com/watch?v=IhJQp-q1Y1s&feature=fvst
 
 
 
 
 
hope that worked, ChefDeb
 
We had flounder, fresh, Friday for dinner. The local market brings it in from North carolina every week this time of year. Our flounder season starts in April. Had fresh tautog the week before.
ROCKFISH season re-opens this week. yea baby! RocKfish stew, baked rockfish, rockfish stuffed with crab...I'm droolong on the keyboard as I type.
Will try to post the recipes later. Gotta run to clas now.

January 30, 2012 12:44 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Haha!  can see it in my head Chefdeb! Woe is me, Giraffe that they no longer serve chips in  newspaper. It's just not the same. Back to yesterday's topic, see that picture of all those cardboard cartons? They did try, as Stoney mentioned, serving it in faux newsprint. Still not the same. Once upon a time, you'd take bowls from your own kitchen for the chippie to fill up with mushy peas, gravy or even curry sauce. Now it all comes in polystyrene containers and the garbage that the fish'n'chip  industry generates is prodigious, where it was once zero.

January 30, 2012 12:49 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

thank you mISS BLUE!

January 30, 2012 12:50 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

Blue and ChefDeb- Thanks for the Python skit!! Deb, for bringing it up, and Blue for posting it....! The Monty Python fellows always crack me up! They take silly to its highest level....like Mel Brooks type humor! I needed a laugh!

January 30, 2012 12:52 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

Hazel - Do give a tip to an enterprising businessman over there and send him and the best of the fish n chips over here! Americans love to eat out!

January 30, 2012 12:53 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 Carol said...

Oh yes!  Walleye!!!!    My favorite fish.....it goes back, like most of the posts of today, to childhood memories...........Now, I can purchase it in the summer and it is fantastic, but from the Great Lakes to Kansas it gets pretty pricey!!!  But, I still indulge when I can, knowing that I can only have such a treat in the summer.   Oh great...........now I'm salivating!

January 30, 2012 12:56 PM
28961 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1 Ummgawa said...

Penolopetx

I have drank many a Dixie Beer when matriculating many yeara ago, and on the cheap.Back then, the bottles had a label with a warning attached concerning it's drinkability if it rose above 74°. Beer below 74° and paint stripper above the same. Those were the days...

January 30, 2012 1:11 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

COD BLESS AMERICA

January 30, 2012 2:02 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

ChefDeb~ I took a peek in the backyard of our local chippie on a mission to answer your earlier question about what sort of oil. The ten gallon oil drums just say vegetable oil, no small print to say what sort. Ye Gods and little fishes, this is an award-winning Fish n'Chip Shop. The trick with the oil is twice-frying the chips, getting the oil temperature right and changing the oil when it gets tired. Oh, how I hated doing oil changes on deep fryers and chivvying some spotty youth into carting away the old oil and bringing me new oil. I'd get really horrid and tell them if they slopped oil all over my kitchen they didn't go home until they had cleaned it up. Properly. And no extra overtime money.

January 30, 2012 2:20 PM
4188 10photoviewsCom-100First-comFirst-photo Penelopetx said...

FLOUNDER!   I tasted and fell for Flounder at a HOLE in the wall in Galveston.  My sons and I had been in a pocket park all afternoon and we were HUNGRY!  I wanted to go to Gaidos, but they have a strict dress.  So we stopped at The Captains Table.  I asked the waitress what she recommended and she told me to get the broiled flounder.  It was delicious, soooooo good, succulent flounder cross hatched and broiled with nothing but lemon and butter.  OH MY!  The Captains Table is gone now....Hurricane Ike blew it away.  I have yet to have flounder as good and as fresh, but I keep trying....
 
Ummm - I think that is why my Paran lived soo long.  He LOVED his Dixie Beer in a frosted glass. 

January 30, 2012 2:23 PM
004 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1 korthal said...

My friend's and I used to go to a Chinese Restaurant in Bethesda, Maryland where they had crispy salmon and crispy eggplant with a plum sauce. Devine chunks of fillet. And cubes of eggplant that was not peeled but not bitter. My favorite was to order both. I could eat it all.
I also liked Long John Silver. We had one in Salisbury. I don't know if it's still there. I'll have to check that out.

January 30, 2012 2:33 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

I'm just a simple guy. My favorite has always been the Friday night fish fries at the local VFW. Good food (perch and/or cod) and friendly atmosphere.

January 30, 2012 2:34 PM
4188 10photoviewsCom-100First-comFirst-photo Penelopetx said...

ANDY - when I visited England several years ago, I wanted to try ALL English food, the boys would scream MCDONALDS!!!!  NO - We can have that at home, time to try new things!!!  We did our best - but we did not have enough time....  We stayed with family members of our group where I was introduced to Proper English Tea (PG Tips).  I never thought I would enjoy milk in my tea, but I loved it.  After the Fish and Chips shall have a nice afternoon cuppa.

January 30, 2012 2:44 PM
Stage_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 JALOPKIN said...

LYNN:  You're Dead-On Bubba !!!  It  IS  the Beef Tallow that makes that marvelous flavor, and causes the Chips to get crispier on the outside, because it takes longer to start smokin' ... Can take a little more Heat, letting those edges darken just a little bit, while the insides are warm and soft almost like mash'd potatoes  A generous dusting with Sea Salt, and no matter what is doused onto 'em ... they are Great !!!
 
UMMGAWA:  You are prolly not old enough to remember, but DIXIE Beer was a "Second" Brand made and distributed by the Jackson Brewing Co. in New Orleans ... "JAX" Beer disappear'd about 1959, and we lost the Commercial with the Little Cartoon Cowboy throwing a Lasso around the neck of a Bottle of JAX Beer, singin' "Hello Mollow Jax, Little Darlin' ... Thats the Beer For Me, Yessiree"  ... and Jackson Brewing Co. made several other Marketing attempts, with different Brand Names like,  "FABACHER BRAU" and "FRENCH MARKET BEER" , but they caught so much hell from the Coffee Makers on that one that it too died before they deliver'd the first Six-Pak ...  All the while ... DIXIE Beer has hung on with a loyal following ... DIXIE was suposed to be a Lager, but it has always been too sweet, like a Pilsner, to be drinkable past about Bottle Thirteen ....... Good Stuff with Deep Fat Fried Catfish, or Gator Tail, too !!! (One we cross the Sabine(Pronounced Sab Bean) Kosher sdorta goes out the window ... but cruise around a while on a Saturday, and you'll find a Gumbo goin' on somewhere, with lotsa Good Food, DIXIE Beer, and Zydeco Music ... THAT ....... Ladies & Gentlemen ... is the DEEP South !!! And you'll find that Dancin' is a little bit different when ya got Webbed Feet !!! ...
 
DEB:  You don't even look like Mike Myers .......

January 30, 2012 2:55 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

But...... I sure have enjoyed learning more about the origins and various roots of this divine dish.

Ivan.... I love Zydeco music, it foot tapping' celebrating life stuff.

Miss Blue.... Grateful for the Monty Boys clip

January 30, 2012 3:08 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

You feeling better, Peter?

January 30, 2012 3:18 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

IVAN`! Well thank goodness for some things!!

HAZEL==thanks so much for traipsing around checking out cooking oil vats!

January 30, 2012 4:21 PM
28961 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1 Ummgawa said...

Ivan,
my lively bride's parents are from Orange, Texas, so you can spit into cajun country. He mom can cook cajun with the best of'em. As far as the Sabin River goes, crossed it many times in my comings and goings with all things "in-law".

I've attended a few of those throw downs, cajun food everywhere and web feet being the "tell" to let those in attendance know you were related. That side of the river was indeed a step back in time.

January 30, 2012 4:37 PM
28961 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1 Ummgawa said...

Scuze the typos, small screen, big hands...

January 30, 2012 5:23 PM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Stoney said...


The "Best Of" category gets on my nerves ignoring, as it often does, too many little  out of the way gems that are, at times, the absolutely perfect places because they are where you are when hunger hits serving perfectly fresh, simply prepared and affordable local dishes.
In northwestern Wisconsin, with a bridge unavailable owing to a lover's quarrel  between opposing drivers, my fishing pals and I along with three other people were invited to park out of the way in the drive of a guy who, along with his family, ran a party catering service.
"Just to be neighborly," he knocked out a bit of a luncheon: sautéed whitefish livers  rolled in cool, crisp lettuce leaves and lined up in buttered baguettes with home made mayo on top and sliced into handy sandwich lengths.
There were a lot of them but not too many.
A chilled box of blush wine, a metal pitcher of cold milk and a big thermal pot of excellent coffee didn't hurt and the warm gingerbread with whipped cream was over the top.
He wouldn't hear of accepting money. We left plenty of it but nothing like the ex-pat American, his French restaurant consultant wife and her mother… they left a couple hundred along with hugs and air-kisses galore.
If I died and heaven turned out to be the table on that back porch next to the kitchen, I would look up and say: "There must be some mistake, I was never that good."

January 30, 2012 5:40 PM
Img00274-20110613-1309 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 l marjorie said...

Stoney, I went to Bayfield last fall and had the whitefish livers.  I had no idea what to expect. They were lovely. My husband thought I was nuts, so did my waitress.
I love your comment, "the absolutely perfect places because they are where you are when hunger hits".  I've experienced many a lovely meal just because of that.

January 30, 2012 6:24 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

meals on wheels has a whole 'nother meaning when in a road yacht....but deep frying is not a good idea while in motion....slow cookers work, and dutch oven things, and if you do it right, starting the meal a-cooking with an end point to stop,park,and eat, well, that is meals on wheels...and at a campsite? FISH BOIL!   and share!

January 30, 2012 6:25 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

Hunger is the Chef's best friend.

January 30, 2012 6:58 PM
Profilepic First-com Steflink said...

I visit a gentleman in the nursing home and he's 80. He speaks wistfully of Long John Silver and his b-day is coming up, but there's nothing good about a cold fish sandwich. The nears Long John's is a half hour away...wonder if I can surprise him with one without it getting cold.

January 30, 2012 6:58 PM
Profilepic First-com Steflink said...

I visit a gentleman in the nursing home and he's 80. He speaks wistfully of Long John Silver and his b-day is coming up, but there's nothing good about a cold fish sandwich. The nearest Long John's is a half hour away...wonder if I can surprise him with one without it getting cold.

January 30, 2012 6:58 PM
Profilepic First-com Steflink said...

I visit a gentleman in the nursing home and he's 80. He speaks wistfully of Long John Silver and his b-day is coming up, but there's nothing good about a cold fish sandwich. The nearest Long John's is a half hour away...wonder if I can surprise him with one without it getting cold.

January 30, 2012 7:00 PM
Profilepic First-com Steflink said...

Oops--newbie here...thought it wasn't "taking," sorry about that everyone!

January 30, 2012 7:05 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Too true, ChefDeb. I'm off under the welsh duvet. Nos da, dear people x.

January 30, 2012 7:16 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Steflink~ Don't worry, it happens to lots of us. If you hit 'send' more than once ... the only way mine works now is to hit 'send' then the curly 'refresh' thing on the top toolbar. Is your old guy in a prison? Can't you take him out? Anyway, welcome to the village, look forward to talking with you.

January 30, 2012 7:34 PM
Me_and_dave 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Andy said...

Steflink ~ Have you tried an insulated bag to take it to him?  Or, maybe, take him to it?
 
And yes, that does happen to a lot of us....strangely enough it happens to me on one computer but not the other....but, as Hazel said, just hit refresh or go out to another site and come back and it'll "take".

January 30, 2012 8:19 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

have them do it "to go", so it is not fully cooked, then pop it into a toaster oven @350 till it smells so wonderful, even if it isn't 'quite right' the olfactory desire will make up for it, and he will talk about it for weeks to come

January 30, 2012 9:00 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

I still enjoy the occasional Long John Silver fish plank with their vinegar, fries and hush puppies. We fondly refer to it as Long John Silverfish.

Steflink, good on you for visiting that gentleman.

January 30, 2012 10:44 PM
Stage_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 JALOPKIN said...

UMMGAWA:  Right You Are !!!!!!!
 
I usta  drive over to The Orange House Hotel two or three times a month, just to eat Dinner ... They had a CoonAss Cook for years there, and they are not hard to find, since Orange is not that far from Port Arthur , Texas, which is the Capital of Louisiana ....... Good Fishin' in the Sabine, and Good Swimmin' too ....... long as you stay pretty well North of I-10, there aren't so many Gators .......
 
That too was back when I had hair .......

January 30, 2012 11:21 PM
10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Stoney said...


When you come right down to it, the best meals are often The Beauty and I having a bowl of noodles with Italian tuna in olive oil and peas and toast… just the two of us.
If our whole family, with its wildly varied dietary requirements, is all together we are really in tall cotton.

After one meal at Long John Silver's, I went back often… for that lemon pie-like thing and coffee. Nuff said.

January 30, 2012 11:42 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

Base on this tasty discussion, I had shrimp and fish at Capt. D's today! Okra and cole slaw made it a meal! So much fish I brought some home for my supper and ate it cold. Still good! Thanks Mr. P for a delicious topic! The little crispies on top of the batter fried fish planks are the best!

January 31, 2012 11:58 PM
P8041286 10photoviewsCom-100Com-300First-comFirst-photoHr-1 IvyGailWinds said...

Mytle Beach Fish and chips....hushpuppies...all the rage...in the eighties...vinegar, malt vinegar.on those chips super tangy......chips...   :- ) Smile fish is good food.

Honor Roll


Morning all! I was mighty pleased to clck onto the link Old English Inns above and feel really pr...

-hazel leese

Jan. 30, 2012 11:41 AM

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