Obviously potatoes had to be on the menu. But just how they should be is crucial.
Boiled? Mashed? Stewed?
How about boiled and fried ... twice?
There was an Irish pub in my home town that had some of the most delicious chips. Proper chips. Big chunks of potatoes, basically just quartered. They were thick, and perfectly crispy and brown outside and fluffy inside.
For my fish n chips, I wanted something like those. My potatoes were small, so when I cut them into sixths, they're more steak-fry sized than chipped. But that'll do.
I always par-boil my potatoes to help soften the insides before frying. And these chips I want to be extra crispy. So I'm starting the night before and giving them a light fry before they go back in the oil to heat and crisp just before serving.
Furthermore, I had to issue an adjustment to my previous menu. The grocers were out of leeks, so I can't make potato leek soup. As such, quiche is moving to supper and bagels with lox is taking second breakfast's place. What could be better than putting more fish on the menu?
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