The Rockfish. A perfect
place for fish and chips in the little, historic seaport town of Dartmouth.
It’s downtown, facing the Dart River, and about a stone’s
throw away. The blue front, with large
white letters looks small, but opens up when you step through the door. White and bright, like cresting waves on a
blue sea.
The craving for fish and chips is second only to the deep and
abiding need for beer and bouncing breasts.
I mean for some people, not you and me, of course. To satisfy the need for F & C, we asked
the locals. Everyone pointed in the same
direction.
We popped into The Rockfish.
Cheery place, with nautical décor.
Beer and wine line the walls, along with other, less interesting things. The cod and chips were wonderful. Crisp, flavorful. And, the service was top of the line.
It’s one of those places you come to eat, but stay for
another beer or two. Comfortable and
conversational. The waitresses glow with efficiency and charm. I like it that the kitchen is open. Being a curious cook myself, I wandered back
and watched the process.
What makes The Rockfish fish and chips different from anyone
else’s? Dip the fish in batter, fry
‘em! If only it were that simple. First, the fish must be FRESH. The Rockfish’s motto is spot on!
Which begs the question:
How can you tell if the fish are fresh?
Your nose. When you walk into a
fish restaurant and smell a bit of brine, but nothing ‘fishy,’ you’ve come to
the right spot. If the smell blasts you like a right jab from Mike Tyson, turn around and quick-step out.
Next, the batter. It
should cover the fish and become one with the fish, but not replace the
fish. Sounds straight forward. I like the batter as a thin, crispy addition,
with a crunch that adds to the joy of biting into moist, white fish. The Rockfish did not let me down. Their fried fish is exactly as it should be.
Crunchy on the outside, moist within. Tasty. Cheers! Bravo!
Next the chips, or fries, as we call them in the
Colonies. Not thin. Not thick.
As crisp as the fish. There’s a
secret, which I’m certain you already know.
Chips must be fried twice. The
first dip into hot grease brings the moisture to the surface, the second frying
adds the crispness. Quite nicely done, Rockfish!
Now, do you add some catsup?
Oh, lads and lassies, ye have immense gaps in your culinary
knowledge. Vinegar. Adds a bit of bite. Cuts the grease. Permits your taste buds to relax and smile
with joy and settles your stomach.
But, not just any kind of vinegar! My favorite (and the English standard) is
malt vinegar. Rockfish also gives you an unexpected choice of lemon
vinegar. Superb!
What is malt vinegar anyway?
Well, anything that ferments can be taken a little too far and you end
up with vinegar, right? You’re got red
and white wine vinegars, apple vinegar, and dozens of others. Malt vinegar is made by malting barley. Ok, clever man, what-the-fruitcake is
malting??? You take fresh barley grain,
soak it in water, allow it to sprout, and dry it with hot air. From there, you make ale and let time turn
the ale to vinegar.
In England, at the fish and chips take-aways, they used to
serve fish and chips wrapped in newspaper, the chips sticking up in stalks of
golden splendor. Millions of people ate
their fish and chips with no ill effects.
Long past. The
government, like all governments, found a solution to a non-existent
problem. Bureaucrats with time on their
hands and a steady flow of the silver coin decided that newspaper print is
toxic. Now-a-days paper used to wrap the
fish at fish and chips stands is approved for use in a sterilized lab room for
infectious diseases. Ok, I added that
last part.
There are also ‘fish labeling’ laws to contend with. Restaurants can no longer simply state ‘fish
and chips’ on the menu, but have to name the type of fish, cod, plaice, etc. So far, the bureau-dolts have not required
first names and birth certificates.
But, at The Rockfish, no worries. No newspaper wrapping. Order cod or plaice, or whatever (by name). Sit back and sip a cool, local ale, or a
nice glass of wine. It’s going to take a
bit of time. Nothing they serve is
pre-battered, or frozen, or pre-cooked.
It’s fish and chips as they should be.
Perfect!
Finished eating? I think we have time for one more beer and
perhaps some dessert.
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| Lemon Cheesecake! Sweet and tart! Super!!! |
Write the name down:
Rockfish!
