There literally is a line outside the boat. Yes, the boat, even on this day, the hottest on record in what was likely years.
And for good reason. Go to www.bowpicker.com for info and a picture of their product. Looking at it a few days later just made me hungry for fish and chips again.
I don't have their ingredient list, the tuna I have is of the Sorry Charlie variety, but I bet I can come up with a back door approach with some quality white fish, a little beer and some spices.
It wasn't the same, but dang, it was good.
Bass Ackwards Fish and Chips
1 1/4 cups flour
1/4 cup cornstarch
2 eggs separated
1 T. canola oil
2 and 1/2 teaspoons honey
2 Tablespoons hot paprika
2 Tablespoon garlic powder
1 teaspoon lemon pepper
2 teaspoons pepper
2 teaspoons salt
8 oz. ale at room temperature (reserve the rest until batter is mixed) I used Honey Weiss
oil, for frying
Six large whitefish fillets, whole or cut into fish and chip sized chunks. In a bowl, combine flour, cornstarch and spices and whisk until combined.. Add in oil, honey and the egg yolks (which you have beaten first in a little cup or bowl). Slowly pour in the ale, stirring constantly.. Mixture should be smooth. Refrigerate 3-4 hours. Beat the two egg whites until stiff peaks form. Gently fold into the batter (start with a small amount in at first, then incorporate the rest).
If the batter seems too thick, add a couple more Tablespoons of beer, too thin, add a tiny dab of flour, stirring very gently. ( think pancake batter "thick" as opposed to soup or mashed potatoes.)
Pat fish pieces dry after rinsing. lightly but completely dust with a bit of flour (this helps the batter adhere). Dip pieces into batter one at a time, allowing excess to drain off. Immediately fry until golden brown (around 360 degrees F) in oil. (about six minutes depending on the size of the pieces) .
Eat with your favorite sailor -