Review Books: Aussie | Hooked | Fish and Chips. By Trish Hilferty. Absolute Press£12.99.

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Published: 4 September 2008

Aussie hooked on Britain’s fish dishes

Fish and Chips
By Trish Hilferty. Absolute Press order this book

IT’S hardly exotic: Our national dish of fish and chips has been held up and laughed at by foodies as an example of everything that is wrong with British kitchens.
But chef Trish Hilferty wants to set the record straight, and in her new book, Fish and Chips, she offers over 100 recipes from around the world with tips on how to marry the humble spud to the fruits of the sea.
Trish, who lives in Islington, worked for five years at the Eagle, the Farringdon gastro-pub that really kick-started the pub-grub trend.
Now she runs her own kitchen and always includes a fish and potato combo on the menu.
There is, of course, a recipe for fish in beer batter and help on producing the perfect chip, but other ideas include saltfish and ackee, warm-eel salad with bacon and potatoes, skate and potato terrine, octopus and spud in a tomato sauce and tuna and potato stew.
“Fish and chips just go together so well,” says Trish. “They have a base that means you can put lots of delicious other things in there.”
The book also offers tips on how to buy fish and spuds.
With the demand for fish and shellfish doubling over the past 30 years, it is important to make sure you are not using fish from endangered stocks.
Trish recommends always going for local, seasonal, line-caught fish. She also offers advice on how to make sure what is in your shopping basket is as fresh as possible.
Trish grew up in Australia but believes Britain’s dishes are nicer.
She added: “I much prefer cold-water fish – things like sole and turbot. They have much more flavour.”
DAN CARRIER

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