Fish and Chips - The real thing
As a kid growing up in Englnd Fish and Chip shops were everywhere.
But no chain, each was an independent Mom and Pop business.
You had two choices of fish: Cod or Place. Cod was the cheapest.
And all the stuff was fried in lard - a rendering of pork fat.
When the fryers were off the lard cooled into a solid block. So you needed to come in early to fire up the fryers.
Modern oils now make this uneccesary. But My Mom avoided them. She claimed real fish and chips needed lard.
Tech Notes:
A strange note. There is a red hot restuarant in NYC that cooks their burgers in lard. The demand is crazy.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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