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Reminds me of our panzerotti.
Where's the tartar sauce?
No doubt. I like me some bread pudding, too.
Jealous fish eater down here. Live halibut, but have never had it fried like that. I usually cod Or whiting for fish and chips down here. And I've never come across anything like the huge fillets I see on some European shows. My culinary haunts down here are coming under short on the fish and chips. I live 'em, but just know I'm missing out. I'd probably catch shit for going to heavy on the malt vinegar, if I ever get my hands on some from a reputable restaurant
I’m not big on it. But it’s the only dish I go nuts with salt. Tartar is when the fish tastes like crap.Where's the tartar sauce?
English style fish & ships wrapped in newspaper used to be my favourite. But always halibut if they had it. A few other white fish if they didn’t.
Any time I was in the US for work I’d try to find fish and chips. All I ever found was Cod. It’s gross. Oily and bad texture when they deep fried it.
I’m fussy about my fish & chips. But I’m running out of places. Only two survivors after Covid. Ones bloody expensive but the other is close by and reasonable.
I only use salt but many use vinegar. White or dark. I can use tartar but rarely do unless the fish is crappy. (Yes the pun was intended.)I'd probably catch shit for going to heavy on the malt vinegar, if I ever get my hands on some from a reputable restaurant
I'm not the biggest fish fan, but Mom was, we had it all the time growing up, one of the perks of living on the coast, so I'd drown it in that stuff! I make my own tartar sauce now because the stuff in the stores is GMO
As a kid I’d do the same, build one with the dinner roll and fries. But I’d use gravy rather than ketchup.A classic around the world, know to many as a chip butty, with tomato ketchup, on a doughy bread bap.
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Was this for a seasoned collard greens recipe? I love that stuff, but nobody else in the house will eat it. I've never come up with a good recipe to make my own and settle for a few local restaurants that make some tasty versions.
Yes, very seasoned and was a mix of collard, mustard and turnip with onion, garlic Adobe, season salt, pepper, hot peppers, vinegar and butter cooked for 3hrs simmering
Oh, man. That's making me hungry. I need to try cooking some up. I don't know why I haven't learned to cook and season them before now.
![IMG_2961[1].jpeg](https://budbuilders.org/data/attachments/77/77988-516eadee6d70e854e857e994414a29f8.jpg "IMG_2961[1].jpeg")
Right! I love it too, and tomorrow I can have meatloaf Sammy's for lunch
...Merry Xmas 
