HUNGRY GERALD

There are two classic Prince Edward Island dishes loved by all–tourists, natives, and summer home owners. (HG/BSK spend four–or five–months at HG/BSK’s oceanfront home enjoying sea breezes, shore walks and world’s best seafood). These two food classics are fish  and chips; steamed mussels in savory broth. Last night, BSK prepared  unique fish and chips. No chips–instead there were first of season, mineral rich, boiled small potatoes. BSK showered them with a dusting of fresh dill and a spray of Sicilian extra virgin olive oil plus sea salt and ground pepper. Spud heaven. The fish was haddock and BSK dipped the filets in beaten egg and then a fish fry mixture. They went into sizzling oil and brought to a perfect crisp. Cole slaw, hot sauce, Legal Sea Food tartar sauce, lemon quarters, and an avocado-scallion-cherry tomato salad were on the table. Happy classic PEI dinner. HG looks forward to the mussels.