SPONSORED BY SARSONS
Chunky haddock fillets coated in panko breadcrumbs and baked until crisp. Served with hand-cut and baked chips, smashed minted garden peas and a good few splashes of Sarsons vinegar.
Fish and Chips
Fish and Chips, Britains staple meal. The dish that defines our coastline and makes the food fight against seagulls very, very real (I have firsthand experience of this). Its a dish that can satisfy the greediest of mouths and one that will put a smile on your face when remembering sunny days sat on a bench, breathing in the sea air and feeling the slight chill of our relentless coastal winds. But, not all fish and chips need to be eaten at the seaside and it doesn’t always need to dipped in batter and deep fried.
Healthy baked fish and chips
Homemade fish and chips might actually surprise you. It certainly surprised me and definitely surprised ben. Fresh fillet of haddock, coated in crunchy panko breadcrumbs and baked for half an hour is definitely worth the effort. Add in some hand cut and baked chips with a light coating of oil, and just like that – homemade, HEALTHY and super tasty fish and chips.
And the icing on the cake? A few splashes of Sarsons of course.
Sarsons has always been a must in our house when eating chips. A bit of salad or some roasted Mediterranean veggies – then its got to be balsamic. But if its chips, then its always Sarsons.
Have you ever stopped to think about your vinegar, and which type you buy, and if one brand is better than another? Other than automatically picking up Sarsons every time I hadn’t really thought about it. But last week I got to delve a little deeper into the history and making of Sarsons, when I was invited on a tour of their vinegar factory. Yep thats right – I went on a tour of a vinegar factory – clearly Ive not quite reached Charlie Bucket status just yet. So Vinegar it was.
Did you know that Sarsons has been in production for over 200 years? Set up in 1794 by Thomas Sarson in London, its a family business that has been passed down the generations, maintaining its traditional methods and producing a distinctive, rich flavoured, and matured vinegar.
From the malted barley. . .
to that instantly recognisable tear-shaped bottle,
Sarsons production is a true craft, one which I didn’t fully appreciate until I got to see it for myself.
Interestingly, vinegar production is very similar to brewing beer. And a vinegar factory is actually referred to as a brewery. It was so nice to see the production in action and understand the care and attention-to-detail that was required to ensure a high quality, final product.
And the proof is most definitely in the pudding (or the Sarsons). Compared to another un-named standard malt vinegar, its immediately obvious that the Sarsons vinegar has a lighter tone and more delicate taste.
This is something that comes about when the cracked barley grains are fermented with larch wood and then matured for 7 days in huge Siberian Pine barrels (a process unique to Sarsons). The barrels are over 100 years old and this really demonstrates the heritage and craftsmanship that forms the foundations of this traditional, family-run business.
So, despite my previous mis-conception that a bit of Sarsons is predominantly just for my chips (because – well you know – its not the same as a balsamic or a cider vinegar) I’m now reconsidering my use of this amazing craft vinegar. Pickling? Mint sauce? Piccalilly? Could I even start to put this on my salad? – I’m sure there are many ways to use this great product. A bottle with properfoodie printed on the label certainly helps as well 🙂
So whats for tea tonight? Fancy fish Friday?? Then definitely give this a go and don’t forget your Sarsons 🙂
Thank you to Sarson for inviting me to explore their factory for the day. For more information on Sarson, as well as the Sarsons heritage and its production, visit their website here.
All thoughts and opinions in this post are my own.
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