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Have a couple of questions about traditional fish & chips recipes, specifically what is considered the best fish to use and how best cooked/prepared. The chips part I know, but the fish, not so sure anymore.
I still have fond recollection of fish and chips when I lived in the UK a lifetime ago. No place local has a clue how to properly prepare, so want to try it at home.
Being here in the desert Southwest US, fish choices are a little more limited than one would find on either US coast (don't think Rio Grande catfish or rainbow trout would do the trick), but can get cod, haddock and sometime others(usually frozen, but one market gets it in fresh on occasion).
Any help appreciated
Cod is the normal choice in most UK chippies, Haddock is making a move as it's considered a more "eco" choice as the cod stocks in the north atlantic were hit massively by overfishing. Pollock is used sometimes too
Cod, FTW.
In Grimsby it's Haddock.
I prefer haddock personally...... Was born in Grimsby !
The magic is in the batter though, no?
🙄
The 'magic' is in temp/age of oil, fish, [i]then[/i] batter mix.
Thanks for the info. Sounds like I am going to have to do some homework on finding a good batter recipe.
If last weekend is anything to go by, I recommend riding until your vision starts to go. Then the reheated crap they had left over from lunch tastes like ambrosia (the food of the gods, not the tinned rice pudding).
cod/haddock depends on your location in the UK. Here in the north it's Haddock all the way.
And it should be chips not fries. So not skinny, crisp potato but thick.
And fry in beef dripping for true authenticity.
Double fry the chips
I heard sparkling water makes a good batter?!
Cod in beer batter cooked in dripping.
^^ That's making me hungry.
Haddock, although there's more cod than water in the north sea, regardless of what hugh-fearnley-whatsisname says.
And breaded rather than battered 🙂
cod/haddock depends on your location in the UK. Here in the north it's [s]Haddock[/s] Cod all the way.
Haddock in batter wrapped in newspaper and eaten standing up , outside on an autumn evening during a gentle rain shower 😀
Can't bloody remember which one but a while ago I heard a little BBC podcast about fish and chips. It was either Hardeep Singh Kohli or Jay Rayner in the Kitchen Cabinet or Sheila Dillion on The Food Programme. Gave lots of hints and tips...... Including the fact that British Fish and Chips is actually from Keerala in India.
[i]And breaded rather than battered [/i]
Who let the Southerners' in?
Haddock is the best and what's used in my part of the North. Who wants to eat the vacuum of the seabed...(cod)...
Maris Piper potatoes cooked in beef dripping and never, EVER oil of any variety. Chips thick-cut.
Batter recipes are usually kept secret so I'd suggest trial and error on that score.
I thought it was of jewish origin?
Haddock in Leeds/Bradford/Wakefield. Cod pretty much everywhere else unless specified above
And breaded rather than battered
Please stand in the corner and think about you have just said...
And breaded rather than batteredWho let the Southerners' in?
That's not acceptable even down south. That's only for weirdos.
Battered Haddock
Went back to Robin Hoods Bay 20 years after me & Mrs imp did Wainwright's C2C & the fish & Chips was still the best ever!
And I've et a few!
British Fish and Chips is actually from Keerala in India.
Beer batter.Yum.. 😉
http://allrecipes.co.uk/recipe/12456/beer-batter-for-fish.aspx
...and don't forget you'll need something moist.
Blanched chips and if using frozen fish, dust in flour before battering.
And for proper chippy flavour, no vinegar, use non-brewed condiment.
Cod or Haddock - either is equally good depending on what you can get. Fresh is best, but frozen OK (personally I like a chunk of Rock over either of those, but that's going to be harder to get hold of).
Simple batter - well seasoned 50/50 flour and cornflour mixed with sparkling water and fried straight away (oil or dropping makes no real odds - personally prefer a tasteless oil).
Chips - hand cut and fairly fat. As others have said double fried but not too crispy for an authentic chip shop feel.
Nice but of tartar sauce and you're good to go.
...and don't forget you'll need something moist.
Assuming you mean of the adult beverage variety??
Thanks everyone
tartar sauce.. more southerners.
you have salt vinegar and tommy k, couple of slice bread and butter ( white ..) best eaten with fingers straight out of paper. pot of tea to wash em down.. wipe fingers on sleeve or trousers.
Cod, but due to the overfishing issues you really shouldn't be going there.
Though FTW use the best local fresh fish you can get, I now enjoy snapper, blue grenadier, barramundi, hake or gummy shark (flake).
So a nice white fish and cook it properly.
Haddock in scotland [u]always[/u] beef dripping optional but preffered
Cod or Haddock? Like comparing Flounder to Turbot...
No contest imo - Haddock.
Not a batter expert but beer or sparkling water helps. Don't get the beef dripping thing either, I'd stay away from drowning it in saturated fat myself.
Always seems to be haddock or whiting in Scotland.
b r - MemberWho let the Southerners' in?
North Scotland 😉
Battered from the chippie, but breaded at home
Pie.
Heston Blumentel did fish and chips in his persuit of perfection program I would look up his book or see if the info is on the net.
if using frozen fish
OP - just wipe this possibility from your mind before it has chance to register.
And the chips should also be soaked in water for a few hours to get some starch out.
But for perfect chips, cook slowly under a low heat, remove, smoke the oil and flash them to make them golden, then sprinkle *lightly* with a bit of salt immediately so it absorbs into the chips and helps them stay crispy.
Until you blather them in non-brewed condiment that is.
Yum.
Can't say I ever notice the difference between Cod or Haddock. It's all good provided you've earned it. Nice day walking/riding/grafting followed by Fish & Chips, nom nom nom.
Assuming you mean of the adult beverage variety??
No. I meant mushy peas.
To drink? Well that would be tea or dandelion & burdock.
don't think Rio Grande catfish or rainbow trout would do the trick
i think catfish would work well. i would rather go fresh meaty catfish than limp frozen cod
my top tip- a little boullion powder in the batter mix
haddock or whiting up here but cod is just as nice, they aren't really all that different. I prefer breaded myself. If making it myself, chucking some fennel seeds in the oil is nice 🙂
Assuming you mean of the adult beverage variety??
[quote=slowoldman a dit]
No. I meant mushy peas.
To drink? Well that would be tea or dandelion & burdock.
Precisely nbt.
My Grandad used to make the best chips i've ever had. He had this old chip pan with lard/dripping. I don't know how old the dripping was and how often he changed it but he swore blind that older dripping made better chips. The chips were never greasy and always nice and fluffy inside.
To drink? Well that would be tea or dandelion & burdock.
Give that man a drink.
When I was a little 'un, our task was to go to the chip shop. If we did we could watch Match of the Day. We could also choose the drink. And of course it was always Dandelion and Birdmuck.
🙂
I thought it was of jewish origin?
Did you listen to the same radio 4 thing as I did? Some guy saying f and c was the perfect London refugee ethnic mashup dish because it's Huguenot chips and Sephardic Jewish fried fish? (TBH frying fish isn't rocket surgery so I doubt anyone's got an exclusive claim on it).
Double fry the chips
Heresy, Triple cooked is the way to chip perfection.