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Nanu Maps: Fish and Chips

Fish and Chips

This week, Ellie and Elyse loosen their belts in preparation for a deep fried edition of Nanu Maps. Wooden forks at the ready, the girls follow their noses around the Capital, sampling the best battered suppers Edinburgh has to offer.


View Nanu Maps: Fish and Chips in a larger map
Newington Fish Bar
23 South Clerk Street
Mon-Fri lunchtime 12:30 – 14:30 ; Sun-Thurs evening 16:30 – 01:00 ; Fri-Sat evening 16:30 – 02:00

Living in Newington guarantees no shortage of chip and kebab shops, but Newington Fish Bar has managed to make itself stand out among the crowd. The quality and quantity of food on offer more than makes up for the high pricing at this establishment. Everything is cooked fresh to order, ensuring nothing dries out or gets soggy while sitting under the heat lamps on the counter. As well as your standard haddock, sausage or pie suppers, Newington Fish Bar offers a number of more unusual fish options – including an ever-changing “fish of the week”. Most importantly, their chips are a lovely mix of fluffy and crunchy, served in what could almost be described as a shoebox. Certainly worth a visit if you fancy splashing out on your takeaway.

 

Papponi
54a Clerk Street
Mon-Sat 11:30 – 00:00 ; Sun 16:00 – 00:00

Papponi is a relative newcomer, popping up this summer on Clerk Street. It has already gathered a considerable following thanks to its incredibly cheap prices: for example, a large portion of “proper” chips is only £1.80, virtually unheard of in the Edinburgh market. Thankfully, the low prices do not mean a compromise in terms of taste – their chips are delicious. There is a huge range of food available, from standard sausage and haggis suppers to freshly made pastas and pizzas. Meat-eaters also highly rate their selection of pies, both in terms of value and taste. As an added bonus, if you’re feeling lazy or just live a bit far away, Papponi offer home delivery through JustEat – so there’s no excuse to not give it a go.

 

Bene’s Fish and Chip Shop
162 Canongate
Open for lunchtime daily, Mon–Thur 16.30-00.00 ; Fri–Sat 16:30 – 02:00 ; Sun 16:30 – 00.00

Bene’s on the Royal Mile is so good, it’s Royal recommended. Framed newspaper clippings on the side of the bar tell the story of when the Palace sent a Royal trustee up the road to Bene’s for a fish supper. Prince Edward was apparently very satisfied. The traditional stuff is done really well, usually cooked while you wait. Pizzas are another speciality of Bene’s, always made to order with added TLC. Prices are moderate given the

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quality of the food and there’s a few really cheap lunchtime options on offer too. With praise as high as it can get, enormous portions and friendly staff it’s definitely worth a trip to enjoy the crowning glory of chip shops in Edinburgh.

 

Clamshell
148 High Street
Mon-Fri 11.00 – 01.00; Sat 11.00-02.30; Sun 11.00 – 01.00

It says Pizzas and Kebabs on the outside but the classic fish supper is one of the best around. The flaky fish and soft yet crunchy chips are simple and delicious. There’s a few seats outside on the Royal Mile which are fantastic in the summer months for enjoying your freshly cooked supper al fresco. There’s also couple of spaces inside too for when it’s a bit chilly. Open until at least 1am everyday and in centre of the city, it’s ideal for a late night takeaway and also caters for the experimental deep fried market. Onion rings, mars bars and ribs are available in batter, to name but a few.

 

Nanu on Bond: Bond on Booze

Bond-on-Booze

Alcohol is unbelievably prevalent across the books and films of James Bond. James has invented a drink, drinks champagne like water and if that weren’t enough his catchphrase is his Martini order.   The Vesper Martini   Invented by James in “Casino Royale” ‘A dry Martini,’ he said. ‘One. In a deep champagne goblet.’ ‘Oui, Monsieur.’ ‘Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large slice of lemon-peel. Got it?’   Martini Shaken not Stirred   Bartlet: ‘Shaken, not stirred, will get you cold water with a dash of gin and dry vermouth. The reason you stir it with a special spoon is so not to chip the ice. James is ordering a weak martini and being snooty about it.’ Normally President Josiah Bartlet’s word is law. End of story, this time I’m not too sure. There has been an awful lot

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of research into the topic, too much I would think. Take “Shaken, not stirred: bio-analytical study of the antioxidant activities of martinis” apparently 0.072% of peroxide control for shaken martini, 0.157% for stirred v 58.3% for gin and 1.90% for vermouth this may or may not explain Cdr. Bond’s lack of cataracts. Genuinely this is a thing. So why shaken not stirred? What it boils down to is Ian Fleming drank his martini this way. There is a question of the gin bruising in the shaker, what this means for flavour I don’t know. Ian Fleming reportedly drank a bottle of Gin a day though so why don’t we trust his judgement? He had more practice drinking Gin than us, maybe a bruised Gin Martini is a tasty Martini. When it comes to a Vodka

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Martini shaken seems to to reduce oiliness, I know I wouldn’t want an oily martini, it also helps to make the Vodka Martini ice cold which is nice. Also its an awesome line.   Vodka Martini (Shaken, Not Stirred)   1 1/2 oz vodka 3/4 oz dry vermouth Shake vodka and vermouth together with several ice cubes in a shaker. Shake until it’s ice cold and garnish with lemon peel   Gin Martini (Shaken, Not Stirred)   2 oz dry gin 1 oz dry vermouth Shake well and garnish with

lemon peel   Eggs Bond Style Now once you have polished this lot off, why not prepare 007’s scrambled eggs for yourself and your lady guest the next morning? As written in Ian Flemings short story “Agent 007 in New York”   For FOUR individualists: 12 fresh eggs Salt and pepper 5-6 oz. of fresh butter   Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy-bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk. While the eggs are slightly more moist than you would wish for eating, remove pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittainger) and low music.