From Pescado Frito to Fish & Chips to Roughy & Taro
I was told that I had to try the Fish and Chips at the Carabiner Lounge. I was told that this plate de frite was the best of the best. Who could resist this challenge?
So off I went with my colleague Chris for this must have nosh. It was a fantastic summer day with wide open blue Montana skies so we opted to sit on the terrace of the Carabiner. The terrace provided direct views of Lone Mountain set just away from the hustle and bustle of the Mountain Village Plaza. The bistro style menu had many offerings that piqued my palate including Honey Salmon Salad ($15), BBQ Tofu Sandwich ($11), Mediterranean Chicken Sandwich ($14), and a soup du jour that was a cold cream of cucumber, but for me, today, it was Fish and Chips, Big Sky style.
Did you know that Fish and Chips were first introduced to Britain by refugees from Portugal and Spain (where it was called Pescado Frito)? This scrumptious dish then became popular in London and South East England the middle of the 19th century. After that the Fish and Chips plate continued its pilgrimage across the globe. This popular plate is traditionally a cod or haddock fish. At the Carabiner, the fish is a crispy gluten free tempura battered Pacific Roughy, and the chips are a lightly fried Taro served with a Yuzu remoulade. The light crust was crunchy and smooth, while at the same time the Pacific Roughy was flaky and meaty. Taro is a tropic tuber native to Southeast Asia, when fried as a chip it looks like a banana. The Taro chips were lightly salted and surprisingly crunchy. Yuzu is a citrus fruit from East Asia (picture a very small grapefruit). The creamy Yuzu remoulade was tangy and smooth and fashioned a medley of flavor and sensation that rounded the plate out perfectly.
After all that, I am telling you this: You have to go to the Carabiner Lounge and try the Fish and Chips. They are the best of the best with an Asian twist.