Frying high

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Who needs a deep-fryer when you can buy fish & chips from your local supa for ¥180 (A$2.70)? After a few months eyeing off the freshly fried, refrigerated fare in the supermarket – fried chicken wings, fried fish, hot chips, fried steak, croquettes, tempura, fried pork schnitzel – and thinking ‘no way’, I finally caved today and decided to make a meal of it, fish n chips. I used the famous-in-Japan method for restoring supermarket chicken karaage (fried chicken) to hot, golden perfection. First, heat in the microwave for 30 seconds, then crisp it up under the grill. The verdict on reheating cold, deep-fried fish n chips? Straight-out-of-the-fryer tasting fish and the hot chips tasted great – at first. But then they turned soggy and tasted like salty donuts. In the words of Ben, “They’re not bad… But they don’t taste good.”

One Comment

  1. Sarah
    Posted March 18, 2009 at 8:09 am | Permalink

    I love the Benzo’s quote. I wonder if Hon tried them? He’s the fish and chip Connoisseur. Love xx

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