A foam prism slid into your vision. You placed your hand on the whitish lid. It was warm, almost hot, and becoming increasingly warmer by the second. The clasp cracked open in haste.
Golden-brown lumps of fried scales sat on a bed of spindly greens. Half a lemon in the corner of the containment drizzled over the crispy skin, which in turn softened, and you crunched on the fillet. Whiteflesh broke upon impact, skin tearing right off. Speckles of salt dotted the plane of minty freshness of lemon juice and rosemary, over salt, though milder, of the fish itself.
Several more fillets you chomped on and swallowed, and - what was that? Slowly, you lifted the last fillet. Beneath was a darker shade: a ring. You poked it. The fleshy insides sprang back upon touch. Crumbs tumbled off the sides of the torus, and with one swift motion, your teeth tore at its strands. They stretched and twisted at the impact, before finally snapping. Cheese melted from the bread-crumb casing, giving a sweet-yet-savoury flavour to a salt-tanged crust. The ring soon disappeared into your stomach.
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Ingredients
Deep-fried fish fillets
Half a lemon
Rosemary spindles
Deep-fried calamari ring
Leicester cheese
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Location
South Pacific Islands
