Years and years ago I posted on TOBB asking for favorite fish n' chips recipes. I got a lot of input, but it was Kurt (I believe) who convinced me to try
Jamie Oliver's recipe. I only followed it for the fish portion of the recipe, and really liked it because the batter is so light.
Fast forward to a few weeks ago, and I made fish n' chips for my Kiwi friend and his wife who were craving them. We gilded the lily and also made tempura vegetables. There were fried fish fillets left over, so we held them until the next morning in a tupperware at room temp overnight. When I checked them in the morning, they were very soggy and I told my friend I didn't think they'd be very good, but I'd throw them in the oven to see what happened. Well, 15 minutes and 350 degrees later we removed them from the oven to discover they were perfectly crisp. He said, "I think these are even better than last night."
Andy was still out-of-town, but when I told him what I'd made he was completely jealous. So, a few days after he got home I made fish n' chips for him. Again, there were leftovers and I reheated them the next morning, only to have Andy say, "I think these are better than last night's, but I'm not sure because last night's were so damn good."
I never thought there would be a recipe like this that not only reheated so well, but actually may improve with "age."
Amy
