As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Archive for September 24th, 2009
So a few years ago — after being served the soggiest bread-crumby fish I had ever encountered (and paying close to $15 for it) — I decided to make my own fish and chips. I was happily surprised to find that making truly decent battered fish is both incredibly easy and straightforward. And, as is the case with all home cooking, you can control the results: want it really crispy, fry a little longer; interested in smaller pieces, cut them up; in the mood for a hearty batter, use dark beer.