I've had fish n chips in Canada. I have never had it better than at that stand in Catalina. DELICIOUS!
Fish and Chips....I love 'em.
- Thread starter #juan
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I believe you Tracy but we all like what we like so there are bound to be a few conflicts.
Yep, when I was a kid pretty well every town had a Fish & Chip shop, which sure as Hell beats McDonalds. Nothing like a few good chunks of cod.
You would like the Golden Dipt batter mix. You can make it as thick or as thin as you want it by just varying the amount of water and the taste is great.
Sorry, I'm running around a bit today so my posts are a little sporadic.
To be honest, I haven't made that in years. I hardly ever eat fried/battered food anymore, it doesn't agree with me. I do eat fish often, but I fry it in small amount of olive oil, no batter or bake it. Curried haddock is one of my favorites.
Growing up in Brooklyn, NY which is right next to the ocean, I have always eaten lots of seafood. Italian mussels in clam/tomato sauce, shrimp, steam & fried clams, codfish --- all are great. Heck, I was the only kid in school who actually liked cod liver oil!
But as good as all those foods are, nothing tastes as good as Baltimore crab cake. Trust me - it's kinda difficult for a NY chauvinist like me to admit that Baltimore has something we don't have. Thus, I have no choice.
Fish and chips are good. I make it every bit as good as any shop in Merry Ol' England. But nothing can match Baltimore crab cake for taste in seafood. Nothing!!
But as good as all those foods are, nothing tastes as good as Baltimore crab cake. Trust me - it's kinda difficult for a NY chauvinist like me to admit that Baltimore has something we don't have. Thus, I have no choice.
Fish and chips are good. I make it every bit as good as any shop in Merry Ol' England. But nothing can match Baltimore crab cake for taste in seafood. Nothing!!
They do sound good Gopher
I found a pile of recipes....This one sounded the best:
Baltimore Crab Cakes
Ingredients
Whisk together the first 7 ingredients in a bowl and set aside.
Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
mixture to rest in refrigerator for 10 minutes.
Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.
Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)
Serve immediately.
I found a pile of recipes....This one sounded the best:
Baltimore Crab Cakes
Ingredients
- 1 1/4 cups mayonnaise
- 4 tablespoons Dijon mustard
- 2 tablespoon crab boil seasoning
(recommended: Old Bay)
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly chopped parsley leaves
- 2 eggs, beaten
- 1 pound lump or backfin crabmeat
- 1 pound jumbo lump crabmeat
- 2 slices white bread
, crusts removed and torn into small pieces
- 1/4 cup unsalted butter, as needed
- Serving Suggestion: Tartar sauce
Whisk together the first 7 ingredients in a bowl and set aside.
Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
mixture to rest in refrigerator for 10 minutes.
Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.
Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)
Serve immediately.
Absolutely FABULOUS recipe!
I would just add a touch of cornstarch in order to give the batter thickening and consistency.
I hope everyone gets a chance to enjoy this special treat.
I would just add a touch of cornstarch in order to give the batter thickening and consistency.
I hope everyone gets a chance to enjoy this special treat.
best fish and chips are from the fish and chip place in killarney. if youve been there you know what i mean
take the killarney highway off of highway 69 and go all the way to the docks, and there is a fish and chip place by the LCBO. They use the perch they catch from huron and georgian bay
You mean this Killarney!
Canada Vacation Killarney Mountain Lodge Wilderness Resort Ontario Travel Killarney Provincial Park
Canada Vacation Killarney Mountain Lodge Wilderness Resort Ontario Travel Killarney Provincial Park