All eyes are on London these days with the 2012 Summer Olympic games in full gear. And although I won't be making a trek "across the pond" to take in all the sporting action, I can still travel there via delicious British fare. When I think of classic London eats, the quintessential fish and chips immediately come to mind and top my list of favorites.
In fact, when I visited London for the first (but certainly not the last) time a few years ago, fish and chips was the first meal I downed upon arrival. I knew I wanted the best fish and chips I could find, so I consulted the concierge at my hotel, the lovely Baglioni Hotel, and without hesitation he sent me off to discover the best fish and chips at Seashell. A short cab ride later, I was excitedly placing my order, and an even shorter while later, I was sitting at a sidewalk table with my newspaper wrapped fish and chips, malt vinegar, and other goodies, satisfying my craving. It was a delicious experience that I'll never forget.
To get in on the London spirit once again (and recreate a fond memory), I'm sharing a recipe for fish and chips from Jaime Oliver, one of the UK's top chefs, that promises to be scrumptious.
Beyond my food quests, London served up exciting history and architecture, fabulous shopping (Harrods was especially beyond and not to be missed!), great sights and spots including Big Ben, the River Thames, Piccadilly Circus, the London Eye, Hyde Park and more. London was everything I love in a city: cool, chic, historic, beautiful, diverse--and yes, delicious. Below are a few photo highlights from my special trip.
|On the shopping circuit|
|Sightseeing atop a double decker|
|Hyde Park (We caught it during a rally)|
|The London Eye|
So here's to the tastes and sights of London!
Fish and Chips
For the chips:
3 3/4 pints (2 liters) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips
For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.
Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper, serve and enjoy!
Recipe courtesy of Jaime Oliver