After a week of stuffing ourselves with turkey, mashed potatoes, pies and cakes, Nancy and I decided to go out for dinner on Thanksgiving Sunday. I was in the mood for some Fish & Chips and that meant a trip to Bonefish. Fish & Chips is a specialty of the house at Bonefish Grill.
Fish and chips, of course, is a dish consisting of battered and fried fish, served with “chips”, as the British say – French Fries in American lingo. The dish originated in England in the 19th century, usually served in paper wrapping to help absorb the grease . During the Second World War, it was one of the few foods in the UK not subject to rationing, which added to its popularity. It was even mentioned in Charles Dickens’ A Tale of Two Cities in 1859 as “husky chips of potato, fried with some reluctant drops of oil”.
Fish & Chips, most of all, must be served piping hot and that’s how the servers at Bonefish delivered my meal. The chips were an afterthought, but good, as was the cole slaw. I especially enjoy the tartar sauce and the Malt Vinegar they offer as a compliment to the fish.
As I recall, the first meal I ate when Bonefish came to town was their Fish & Chips and it is my intention to order that many more times in the future.
