Fish & chips Tuesday two-fer at Celtic Crossing
The only thing not to like about fish and chips is the mushy peas, and there’s no way I’m changing my mind about that. No mushy peas for me, not now, not ever. You can have them.
But at Celtic Crossing, all you have to do is pick up the little ramekin of peas and remove it from your plate. That’s it. Bob’s your uncle. Once out of sight, you can sprinkle on the malt vinegar and dig into some of the crispest fish and chips around.
On Tuesdays, you get two dinners for $13.50. The fish is firm, flaky and mild whitefish and the batter almost impossibly crisp, lighter than tempura. It’s hot, so be careful. Pinch off a piece and let it cool before you dip it in the tartar sauce. The chips, fries as we know them here, are not fresh cut but perfectly fine.
Enjoy them with a Guinness — on tap, of course — or one of many other beers, including others from Ireland. Cocktails made with Irish whiskey pepper the list in this Irish joint; there’s the Irish Mule, a riff on the Moscow Mule made with Irish whiskey, a Car Bomb made with Guinness, whiskey and Irish cream, Irish coffee and so on.
The menu is large and you can find Scottish eggs (better known as Scotch eggs), hard-boiled eggs wrapped in sausage and fried; Irish bacon; bangers; and corned beef on a sandwich, with eggs, stuffed in peppers or even on french fries for Irish nachos. Why they’re not called Irish cheese fries, I can’t say. But we ate them anyway.
Celtic Crossing is at 903 S. Cooper; call 901-274-5151 for more information.