Cooking with Suhru: Fish & Chips with Pinot Grigio
Is there anything more quintessentially beach town summer than Fish & Chips ? I think not. Pair it with a bottle of our crisp and refreshing Pinot Grigio or crack open a Pinot Grigio can and you have the all the makings on a perfect backyard BBQ!
In the Hearn household Fish and Chips is taken very seriously. My father (our winemaker, Russell Hearn) is Australian and growing up whenever we would go to visit his family in Perth one of the first things we did after stepping off the plane was go get a Fish & Chips dinner. There is something about the savory, sweet flavor of the flaky fried fish paired with the salty chips all smothered in malt vinegar that will forever taste like home. Now as adult, pairing it all with a crisp bottle of Pinot Grigio just makes the flavors sing!
There are many rules of thought and suggested guidelines when it comes to food pairing. However one of my favorite wine and food pairing hacks that works especially well with Pinot Grigio is any meal that you would squeeze lemon over will pair beautifully with our Pinot Grigio because the bright acidity and hints of lemon in the wine will compliment the dish in the same way that a squeeze of lemon would, opening up the flavors and adding that little bit of contrast!
Over the last year, Brad & I have been busy testing and tasting every fish & chips recipe we can get our hands on to bring you the best one out there for at home cooking! (It's a hard job but someone has to do it) We finally found the one! I can't recommend enough The Spruce Eats British Fish and Chips recipe! However my suggestions to taking this meal to the next level:
- Cook the whole meal on the grill outside to keep your house from smelling like fried foods.
- Don't bother peeling the potatoes, the little bit of potato peel adds some nice texture and flavor to the chips.
- Be sure to pickup some malt vinegar and dowse the whole plate before digging in. Enjoy!