I hate how I miss you so much...
Having lived and filled my greedy gullet up and down the West coast these past ten years, I've found no equivalent to your delectabality. From a Wisconsin native raised on nonstop stellar Friday Perch Fries, not to mention the occasional walleye cheeks, that be no small thing.
No slouch in the kitchen I know enough to respect the foods better left to pros, which is why fish and chips is a dish I prefer to eat out if at all possible. But only if it's worth the calories...
Now I live in Oakland, so when jonesing, I'm forced to make a replicant...so I tried to do that today with a couple spendy pounds of fresh wild halibut per my fave Canal House cookbook recipe. The batter matters a lot--which is why if the fish is at all good, I don't want to ruin it. I care about the fish I'm going to cook and eat, deeply, because it's neither easy to cook well or guaranteed to taste good. Hence my fish conundrum.
Volcanic bubbles of canola oil...searing frothily
Powdered halibut virgin bits awaitng deep-fried sacrifice...
Tartar sauce from scratch made an impression, but the cole slaw came from the supermarket
cause it's always good.
All in all, it was pretty good, almost better cause the halibut was so fresh. It all comes down to the batter though--even with stellar seafood. But none of this would matter if I'd had no prior experience with your ruinous establishment.
Thanks for nothing, OH dude. Send recipe immediately and all will be forgiven STAT!