Belgian bière batter gets the thumbs-up
WE are fast approaching the 160th anniversary of one of the nation’s favourite, and perhaps most famous, fast food offerings: fish and chips.
But fish and chips has its origins not here in the UK, and rather across the Channel. In fact, the story of fish and chips goes back to 17th-century Belgium (or northern France, depending on who you believe), when the rivers froze over and fish couldn’t be caught, so – legend has it – resourceful housewives started chopping potatoes into the shape of fish then frying them – fishy chips, if you like.
The menu boasts a fine plate of Belgian Fish & Chips, comprising golden and crunchy bière-battered cod
Actual fish and chips came later, and the traditional chippy tea is credited by most right here to what was then Lancashire and to a fella called John Lees, selling what is now something of a national institution from a wooden hut in the market at Mossley.
Perfect, then, that here, today, in Manchester, we can celebrate a little bit of both urban myths. At the city centre’s Bøck Bière Café, the ‘Les Plats Principaux’ (main dishes) part of the menu boasts a fine plate of Belgian Fish & Chips, comprising golden and crunchy bière-battered cod – bathed in the house recipe of batter made using an authentic Belgian brew – served with hand-cut pommes frites (the chips in question), pea purée and tartare sauce. Our very own in-house fish and chip king tried the Bøck version just the other day and loved it.
Eaten alongside a Trappist tipple made by a monk, it’s really a match made in food heaven. And only 13 of your English pounds.
See the menu here.
Book at Bøck here.
