Phew, for a minute there I was worried that Lisette was going to take Amour for Fish and Chips. Only because what idiot doesn't love fish and chips? We will have to discuss this at our next friend counselling session.
The smell of Fish and Chips is like the smell of a baby - yum and indescribable. The fact that it is perfectly acceptable to eat fish and chips at any time of the year at any venue is one of the things I love about New Zealand culture. And the fish and chips keep getting better. Did you know you can now get your fish and chips with garlic butter? That's right - carbohydrates fried in fat then smothered in gooey, buttery fat that tastes of garlic.
There are many positives to eating fish and chips: licking your fingers afterwards, feeding starving seagulls, having a rest after you've eaten them because let's be honest you need a while before you can move again, picnics on the beach.
And the variety! Because it's not just fish and chips. It's corn fritter and chips, hotdog and chips, beach burger and chips, paua and chips, deep fried mars bar and chips. The menu is ginormous at a fish and chip shop!
Fish and Chips are not fattening. They have zero calories. I have fish and chips once a week and I look like this:
When I was little, I used to love fish and chips. Sunday evenings, spent at the lake chasing swans, then fish and chips for dinner, sitting on the grass, then feeding the left overs to the fat little ducks. It was fun. There was no aftermath of misery. That was in the good old days when people knew to leave well enough alone. So what if they were cooked in lard? It was good. They were damn good fish and chips. Then people decided to get 'clever' and meddle in things they needed not to. I suspect lard was a bit hard to market after the US decided fat was the devil and went about blaming it for everything that was wrong with the world. Enter: trans-fats. A mouli-mix of vegetable oils that have been compromised during the hydrogenation process (when hydrogen is added to the oil as a creamer or preservative).
These days when I have fish and chips, it is not fun. If I am lucky I make it home before the noxious oils demand "OUT!". But more often that not I am forced to dash to some grotty public loo to let it all loose. Canola oil seems to be the most offensive, but I suspect that is because it's not actually canola oil, not any more.
How long has that oil been in that vat for anyway? It's impossible to tell isn't it.
And these days 'good old F & Cs' aren't even a cheap option. A scoop and two fish will set you back about 15 bucks. And really, who wants to pay good money for diarrhoea?