The salad brought a refreshing acidity that cut through the richness of the fried food and balanced the dish.
I ended up ordering what they called a “fish box”: a plate with two types of fish of my choice, fried in a crispy batter, along with calamari and prawn tempura. It came with fries, a side salad, tartar sauce, and Marie sauce (a mixture of mayonnaise, ketchup, Worcestershire sauce, hot sauce, and lemon juice. It is traditionally used in seafood and prawn cocktails).
Dingle is a port town, so seafood is closely connected to its local environment and fishing traditions. Its coastal location gives restaurants access to fresh fish and shellfish, making seafood a natural part of the local food culture.
