Fish and chips is an iconic British snack and the traditional dipping sauce is vinegar. We’ve made fish and chips several times at home and the most memorable so far had beer batter. This one, cooked by Alex, has so many herbs and spices in the batter. And there were three dipping sauces to go with the fish and shrimps. Her idea — think buffalo chicken wings but with fish and shrimps instead of chicken.
When Alex declared she was making battered fish and shrimps with homemade fries on the side, she also decided she was going to the market to buy the ingredients. She doesn’t balk at seeing raw fish and slabs of meat hanging in oversized hooks anymore but when I brought her to the catfish monger, she saw the catfish trashing around inside a net and she squirmed. Okay, perhaps that takes a little getting used to. A few more trips to the market and she’ll be okay with that.
Alex chose the shrimps and, instead of having fresh catfish filleted, I chose Pangasius, more popularly known as Cream Dory. We don’t buy frozen Cream Dory anymore because the fish too often tastes and smells of ammonia. I don’t what they do to bleach Cream Dory — whatever it is, it leaves a nasty taste and odor. But I do love fresh Cream Dory especially when the fish is large and the flesh is marbled with fat. (more)