One of my favorite ways to eat fish is fried with Thai curry on top. It’s the best of two worlds—fried fish being a favorite dish of mine and Thai curry being another. The crispy coating provides a barrier between fragrantly rich sauce and soft flesh, and when that barrier is broken all heaven breaks loose.
In the six years since we starting doing food and beer writing, our conduits have been many: Internet, video, independent newspaper, radio, catering, hanging out, bike rides, beer tastings and various other bamboozley boons. It’s time to add another notch to the gun.