Traditional Baked Arbroath Smokie vs Panelle (Sicilian Chickpea Fritters)

Both dishes finish with parsley and a squeeze of lemon, yet they reach the plate from opposite directions. The baked Arbroath Smokie lets smoked haddock shine, its flesh turning opaque and flaky as dotted butter melts in to keep it moist, with parsley scattered on top as a fresh counterpoint. Panelle instead fold parsley straight into a thick chickpea-flour dough that is set, sliced and deep-fried until golden and crisp outside, light and airy within. Here lemon cuts through fried richness, while on the Smokie it brightens buttery, smoky fish.