All the same, I do think it is best to interfere with fish as little as possible. In class, using terakihi, we interfere with it three different ways:
2. Fish à l'Orly - fish in the style of Orly (which is south of Paris in case you wondered). Essentially this is battered fish as you know and love it. In class we use terakihi (yum), beer batter and the deep fryer, and it is pretty good. Tips and tricks around this are to really make sure the batter only thinly coats the fish but coats it fully. The batter, or indeed any coating, protects the fish from the oil: the theory being it is the steam build up inside the batter than cooks the fish. How's that for justification for eating deep fried fillets??
3. Fish à l'Anglaise - English style is flour, egg and breadcrumbs - and deep fried. This is where the translation really falls apart, as we all know battered fish is an English thing. Not in classic cuisine, however. The two French students who turn up this week to spend two weeks at Weltec followed by two weeks work experience in town, confirm they too call this method of coating food 'pane anglaise'.
Dishes of the week for me are the Falafels with yoghurt sauce, and also those we stir fry: Hokkien noodles with prawns and Stir Fried Beef with vegetables.
The lowlight of the week happens early Monday, with tongue stud girl proclaiming her intention to get a nipple piercing. Now this isn't a quiet aside in the girls' changing room you understand. No, it is a veritable announcement to all. By Thursday she treats us to a description of how f-ing painful it is. Not much sympathy ensues. Fortunately we aren't asked to bear witness.
Baking next week - everything from scones to fruit flans. I'll take more photos, I promise.