Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 37

At fish! we always use haddock for fish and chips but at Bank we go a little upscale and use halibut. Both are perfect for deep-frying because they keep their shape and retain a nice, dense texture. The double cooking of the chips guarantees the golden crispness that chip lovers adore. You don’t have to do the mushy peas but personally I think they’re the best bit.