Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.”

What’s the secret of preparing proper Fish and Chips? How important are the Chips? What’s the best fish to use? How do you avoid the wet sock effect with the coating on the fried fish? How crisp should the chips be?

Podcast: Play in new window | Download

Subscribe: Apple Podcasts | Android | RSS