Fish & Chips at Murphy’s

Today’s food world is a place where all cultures meet. If you celebrate at the Irish pub, on Old Country Road and order fish and chips, it will have been made from southeast Asian fish dipped in Japanese-style bread crumbs, cooked by a Filipino chef, and served by a Mexican waiter.

Nino Lopez, the chef at Murphy’s, has cooked many styles of food and he and owner Michael Murphy got together to create fried fish for their fish and chips that is different from the norm and quite delicious.

The Dish: Fish and Chips

What’s Inside: Murphy’s uses basa, a white fish that is very tender and doesn’t break up when frying. And, for what may seem like blasphemy to some, they don’t use a batter. “Batter puffs up because it is absorbing grease,” says Lopez, “so you have pockets of oil.” Instead panko bread crumbs coat the fish. Panko bread crumbs are used in Japanese cuisine as a crunchy coating for fried foods. In the final departure, the fish is fried only until browned and then finished in the oven.

How’s It Taste: Murphy’s fish and chips is tasty and not at all greasy. The bread crumbs impart a crisp, airy texture to the fish and there is a nice crunch as you bite into it.

Sides: Fries and tartar sauce and vinegar. Irish beer and Irish –type beers on tap are Hanley’s Ale, Murphy’s Stout, Killian’s Red plus Magners Cider, a hard cider with six percent alcohol.