Fish and Chips

[Mud Island Dweller]

Ignore the chip part of the title was easiest way to explain the following....

Heard an interesting food talk the other day (radio 4) the guy said the fish you get in fish and chips is, if you have the will power to remove the crispy outer, is the healthiest way to cook fish. No oil gets through the outer flour jacket and the fish steams perfectly inside and retains all it's goodness.

Not sure how correct that is but it does make sense. l am not a fish person but like the fish in fish and chip shop meals so it is possibly a way for me to have the odd chunk of fish (no chips) just throw away the fishes "jacket".

May appeal to others as well?

MID

 

[Thundercat]

I remember watching a Gary Rhodes cookery programme a few years ago where he said basically the same thing. The batter has to be quite thick to keep the fat out and allow the fish to steam apparently. He also said that way back when the idea of battered fish was first used the batter was discarded and that including it as part of the meal is a fairly modern phenomenon

Sent from the Diabetes Forum App

 

[noblehead]

The price of fish in a chippy is extortionate, better to buy a piece from the fishmongers and steaming it in tinfoil in the oven.

 

[Thommothebear]

Baked cod is good too, Mrs Bear makes a wonderful baked cod with a tapenade topping, quick to make and wonderful to eat. Tapenade is finely chopped sun dried tomatoes, capers and olives, oregano, anchovies, and garlic