Pies

[KiwiHopeful]

So to have omitted such an important detail.

Fried ... what we would call 'over easy' in the US, when the egg is flipped so that the yolk is cooked most of the way through.

BTW, I did eat it. In fact, I ate them both.

[MotherBear]

Just what you've all been waiting for. Looks like the south has it.

NZ's best fish and chip shops .

[kokopeli]

The only dish I can think of with fish and eggs is Kedgeree - and you need rice and curry for that. Can't see the link between fish and chips and fried eggs. Must be a Waltham or Opawa thing.......

[nickydwuk]

Originally Posted by MotherBear

Just what you've all been waiting for. Looks like the south has it.

NZ's best fish and chip shops .

Just another reason to move to Chch

[KiwiHopeful]

How can low fat = best fish 'n' chips?!? Has anyone *ever* actually encountered *any* food that has been made better tasting by the reduction of its fat content?!?

[kokopeli]

Just to add weight to the fire....

Which do you prefer - batter or crumb coating on fish?

I'm usually a staunch batter man myself, but have started to develop a slight preference for crumb. Is crumb the healthier option? My first thoughts are that crumb coating probably contains fewer fatty ingredients than batter. Then again, crumbs probably have a larger surface area that absorbs more fat while cooking.

Hmmm, it's a toughie

[KiwiHopeful]

Crumbs are for baking. It's gotta be batter.

Generally speaking, I think it's pretty pointless to debate the health merits of one *fried* food over another.

[selchie]

Originally Posted by KiwiHopeful

Fried ... what we would call 'over easy' in the US, when the egg is flipped so that the yolk is cooked most of the way through.

Actually, that sounds more like over medium, but not bad enough to send back to the kitchen.

If you really want to avoid the greasies, try poaching or baking the fish. It doesn't have the wonderful crunch and oily goodness of fried fish, but it'll do. Citrus fruit marinades or a crust of sliced almonds can help liven it up.

I thought that if you drank a glass of wine with dinner, it would cancel out all the negative health effects of the food. It's a good enough rationale for me!

[MotherBear]

Originally Posted by kokopeli

Which do you prefer - batter or crumb coating on fish?

Batter, but it must be a nice, crunchy, light batter that doesn't need a pneumatic drill to break into it, as I've experienced here recently . As good fish in batter seems to be very hard to come by here, we've found a little fast food restaurant that serves beautiful crumbed fish pieces and it's perfect every time. It's cheap as well, so that'll do for now.

Originally Posted by selchie

If you really want to avoid the greasies, try poaching or baking the fish.

I find if I do fish this way, I feel bloated afterwards unless the fish has been accompanied by a lovely, creamy sauce, thereby totally defeating the object. No wonder I'm having stomach problems.

[selchie]

Interesting. I have no idea why "plain" fish would do that, but I can't imagine cream sauce being a problem - pile it on! How many French women do you know with a weight problem, eh? They put cream sauces on everything, don't they?