As much as I enjoy the occasional fish and chips, Thailand beats the battered, breaded and grilled delights of New Zealand or the UK hands-down (for me, at least) with its deep-fried fish.
As you can see from the photo, no coating is applied. The fish is prepared (often this first involves taking it from a tank and killing it, for the ultimate in freshness) then dropped into hot oil, the exposed flesh being seared a deep brown.
This crispy outer layer is divine. I love the roasted extremities of a joint, and the crunchy texture combined with the intensified carbonised flavour is paradise.
“But what of my soft tender fish?” you might say, a hint of accusation in your tone.
Don’t worry, because beneath that wondrous bronzed veneer the flesh is still as moist and lovely as ever.
I almost want to cry thinking how long it could be before I eat this again (yep, I’m back in the UK). Maybe I’ll try to persuade a local chippy to sully their oil with an uncoated fillet, or if that fails, the house may soon be pervaded with the lingering odour of fried fish as I give in to temptation and attempt it myself.