![]() ![]() ![]() Fry the fish and chips for 4 to 5 minutes until crispy and brown. Carefully lower the battered fish into the bubbling oil on top of the chips. Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. Combine soda water and egg and pour into the flour mixture. ![]() In a large mixing bowl, combine the flour, baking powder, salt and pepper. Remove the chips to a paper towel-lined platter to drain.Ĭrank the oil temperature up to 375 degrees F. Fry the chips for 2 to 3 minutes they should not be crisp or fully cooked at this point. Put the potatoes in a fryer basket and lower into the oil. Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. The telephone number listed in the review of Frae in Holywood which appeared two weeks ago was incorrect – the correct number is 028 9578 8143.Īpologies for any inconvenience or confusion.Heat 3 inches of the oil in a deep fryer to 325 degrees F. Beautiful lengths of fish barely dusted with the lightest, both in texture and seasoning, coating. The return trip brought southern-fried sole. Monkfish used to be passed off as scampi instead of prawns because it was so cheap, but Fin leans into it, producing little boulders of the sweetest, firmest chunks of tail, in more of that batter, with more of those chips. This one of just fish and chips, which you have just seen, is simply too good not to share. I take pictures of what I eat for reviews, not to post online with captions muttering about "filth" and whatever "nom" means, but as an aide memoire – especially at places with lots of ingredients going on. The splintering batter does both its original job in the dish of protecting the pearlescent fish and letting it steam to just-doneness, and the more modern role of glorious, fully flavoured, munching counterpoint. But disturb you must, because there's bowls of both curry sauce and mint-flecked mushy peas demanding to receive them.Ī chunky, bruising tartar sauce is there too, but its robustness is better matched to the fish, with can't be faulted. That's not a like-for-like comparison, as Fin doesn't have the overheads of those places, from the rates to the staff to the tables and chairs, but what it does have is the food.Ī piece of haddock the size of a surfboard comes out perched on a field of golden chips so perfect it feels uncouth to disturb them. It's a lot of money, but it's round about what you'd expect to pay, certainly in Belfast, and well below its cost in restaurants. £11 for a fish supper both is and isn't expensive. It's found its spot, as a little stall in Trademarket, the outdoor foodhall on the Dublin Road in the city.Įating Out: Veda treacle tart at Frae in Holywood is a slice of heavenĮating Out: Smugglers Inn, Co Kerry - something different and very specialĪ fish supper at Fin will set you back £11. ![]() So, what you're left with is a fish supper far more likely to be troubling double figures than the handful of change you used to have in your pocket before the world went contactless.įin originally opened in the north Belfast but a move to somewhere with bigger footfall was needed amid those spiralling costs. ![]()
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