Spuds and batter are what matter

Fish & chips Spuds and batter are what matter!

By Brian Moore

WARS have been started for less. Here, in West Cork there are many strongly held opinions and there has been many an argument as to what is essential when it come to the best fi sh & chips.

In an attempt to provide clarity, West Fork set out to investigate, research and analyse, with the help of The Fish Basket in Long Strand and L’Escale in Schull, just why fi sh & chips in West Cork is so particularly delicious.

Fresh fl avour

‘It’s not that diffi cult really,’ said Peter Shanahan who runs The Fish Basket overlooking the beach at Long Strand, and the newly located food truck in the grounds of the Celtic Ross Hotel as part of a joint venture.

‘It’s all about the quality of the fi sh, fi rst and foremost. You have to get that right and we are luckier than most here in West Cork to have access to some of the fi nest fi sh anywhere.’

At The Fish Basket if you ask for the classic fi sh & chips you’ll get super fresh hake. However, the menu also includes scampi, lemon sole, squid and even ray wing. They serve a platter for two (or one very hungry person) and The Fish Basket is also famous in the area for their fi sh tacos.

At L’Escale, located on the pier in Schull, the freshness of the fi sh is also the utmost priority. ‘We’ve been in the fi sh business for over two decades and we only serve the freshest fi sh available,’ Marc Legrix at L’Escale said. ‘You can see the fi shing boat tied up at the pier only a few metres away, that delivered the fi sh you’re enjoying from your table. Here we serve haddock when you order fi sh & chips.’

As with The Fish Basket, the variety and range of fresh seafood available at L’Escale is not limited to haddock. ‘We also have whiting, monkfi sh, mussels, prawns and grilled lobster.’ Marc explained.

On the batter!

Key to any great serving of fi sh and chips is the batter on the fi sh. ‘This has to be light and very crispy and we make ours fresh everyday – it’s an essential part of any fi sh & chips,’ Peter said.

Let’s face it, the batter brings another level of deliciousness, and it’s something that can’t be replicated with frozen fi sh, which is unfortunately to be found in some restaurants across the country. ‘Yes, the batter is very important, it has to

be crispy and also add some fl avour, we have a very special and secret recipe for our batter,’ Marc said.

Attention to detail

Well, in Ireland we’re all about the spud, right? So the variety of the potato and how it’s prepared is as important as the quality of the fi sh and the batter. ‘Just as our fi sh is from West Cork, we use only local potatoes when we can,’ Peter Shanahan said.

‘We cut or ‘chip’ all our own chips and the most important element is that we achieve a fl uff y interior and a really crisp coating on the outside of each one. That’s why we fry each basket twice to get them just right. Also we use vegetable oil, which we change every day at the weekends and every second day during the week, clean oil is extremely important.’

There is an unmistakeable French fl avour at L’Escale, that has proved extremely popular with customers. This is enhanced by the lovely wine list, which is available to enjoy with your meal. However, in the early days of the business there was a major debate between those who wanted to serve the much-loved ‘chip’ and those who wanted a more Gallic-style ‘French fry’ or ‘skinny chip’.

‘In the end, we just went ahead and put both on the menu, but they are all made with real potatoes and that’s only what we use,’ Marc explained.

Then is just down to whether you’re a tartare sauce, ketchup, or mayonnaise person. Personally, I say all three.

Location, location ...

There is one more, and some might say vital, element to the perfect fi sh & chips experience and this is a factor that does add a truly special fl avour.

‘Well, at The Fish Basket, we are steps from the sand and the waves on Long Strand, so you can eat your food outside at one of our tables with the taste of the sea air in every bite. There is nothing like a good fi sh & chips, freshly prepared and enjoyed overlooking the beach and the sea,’ Peter Shanahan said.

Marc Legrix at L’Escale totally agrees that the location makes all the diff erence.

‘Diners can see the fi shing boats and yachts, just a stone’s throw away from the restaurant,’ Marc said. ‘The boats that deliver our fi sh are moored within walking distance of the kitchen and the sea air adds to the enjoyment of any meal at L’Escale.’

Clóna Dairy Products Ltd., Sand Quay, Clonakilty, Co. Cork 023-8833324

info@clona.ie | www.clona.ie | @ClonaDairy

UCC courses benefi cial to a variety of food production

Visits to artisan and speciality food producers are an integral part of the Diploma in Speciality Food Production programme run by University College Cork. Current Diploma students are pictured here during their recent fi eld trip to Macroom Buff alo, 9 White Deer and Bia Gan Breise Teo. Since 2005, UCC has provided education and training to more than 200 people working in the artisan and speciality food sector through the Diploma in Speciality Food Production programme. This continues in 2019/2020. Applications are now being taken for the next cycle of this Diploma.

Funding is available:

The Department of Agriculture, Food and the Marine to University College Cork will again provide funding for the Diploma in Speciality Food Production.

The Diploma will start on 8th October 2019 and will run on a part-time basis until May 2020. The programme is typically delivered every three to four weeks, over two days (Tuesday and Wednesday) and consists of lectures in conjunction with practical demonstrations, case studies, site visits and workshops.

Application forms and more information can be obtained from Dr Angela Sheehan, a.sheehan@ucc.ie, or by visiting www.ucc.ie/en/fi tu. The closing date for application is 18th September 2019.

PART-TIME DIPLOMA IN SPECIALITY FOOD PRODUCTION

We are now taking applications for UCC’s part-time Diploma in Speciality Food Production.

Be part of the success! Many graduates of the diploma have gone on to develop successful small food businesses. ‘The diploma was the first step in my journey to realising my dream of diversifying into farmhouse cheese production’ Norma Dinneen, BoRua Cheese. The diploma starts on 8th October 2019 and will run on a part-time basis until May 2020. The programme is typically delivered every three weeks (Tuesday and Wednesday), and consists of lectures in conjunction with practical’s, case studies, site visits and workshops. The fee for the diploma is €2800 and up to 64% of the fee is available for eligible applicants, through a Department of Agriculture, Food and the Marine bursary scheme.

An application form and more information can be obtained from Dr Angela Sheehan, Programme Manager, a.sheehan@ucc.ie or by visiting www.ucc.ie/en/fitu.

The closing date is 18th September.