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Rather difficult to get good fish and chips here. There used to be chain restaurants, but they’ve all closed I think.

What kind of fish makes for the best F&C? I love cod, but it’s very soft and wet. Pollack? Haddock? Flounder??

I’ve made my own with limited success. The only time it seems to come out is in a 10 gallon pot of hot oil, out in the backyard very drunk with all the relatives on Christmas Eve evening.

And have you gone all English and now use malt vinegar on the chips?

I saw a cartoon that said something like “Thanks to the corona virus, all the dogs are overjoyed and the cats are all annoyed.”

I have a recipe that I’ll give you so you can throw it out.

Ramen Carbonara.

If you’re interested in reliving your days in a dorm (IF you stayed in a dorm, I didn’t, but I know damn well this is the sort of recipe we’d have made if I did)

Cod is my favorite, Drew. And no – it’s lemon or tartar sauce for me. One of the fancier local fish and chip shops makes a really nice homemade tartar sauce. Tastes like they put capers in it.

When I was little, my mother told me that the ‘chips’ in fish and chips were the little crispy bits of batter that were dredged out of the fryer and they would fish them out and give them to you in a screw of newspaper.

Entirely wrong (except for the newspaper). No idea where she got that idea. Probably because it sounded like something she would love.

Just to clarify, there’s a geographic split in the UK over this. In the North they tend to eat haddock, in the South it’s cod. Haddock has the stronger flavour. An Icelandic friend tells me that they regard cod as flavourless rubbish fit only to sell to the English. Then again, they are very strange people.

And incidentally, ol’ Ma Weasel wasn’t entirely wrong. When I was a kid some chip shops used to sell exactly what she described for a penny or two as an alternative to real chips. Kids loved it!

McDonald’s is selling “Fish and Fries” in Metro Manila. I think it’s cod, as it is mushy and flavourless as Uncle Badger described.

Pricey, tho – p250 (about $5 US) for a 2 piece. Or maybe not pricey – maybe it’s just me being a cheapskate.

I always buy two orders, however. *grin* How else can I keep my girlish figure?

They serve it with a crappy tartar sauce – tastes like mayo with lemon. Ugh.

There is a bar nearby here in Vegas that serves The Best fried fish. They have both cod and haddock, both are excellent but I prefer the haddock a bit more. They should be open soon.

The deep fried fish of my yute was freshly caught white Bass dropped into hot lard with southern style batter (beer, eggs, flour & cornmeal). We had hush puppies instead of chips…oh and none of that citified tartar sauce stuff…just a couple of shots of Crystal.

However, the best fish & chips I ever had in the UK was at little quay side joint in Anstruther Scotland and it was haddock.

My county gave Newsom the finger and is off lockdown…we drove to our fav taco joint…they make street style tacos and their barbacoa lamb and/or Al Pastor is to die for. They haven’t reopened their dining area yet and since cold tacos are worse than no tacos, We et them right there in the parking lot, and it was good.

Drew, malt vinegar is standard with Fish and Chips in New England too, and the fish is usually cod. I’ve been craving it mightily lately, but no one here in the midwest seems to know what they’re doing when it comes to that dish. Imma have to get myself back east.

This is a nine dollar plate of food.

https://www.lauraspvd.com/images/gallery/about/Fish%20and%20Chips%20copy.jpg

Pablo is ya get to Masswatuchetts and find yourself on the ‘North Shore’ of Boston – try a place called Woodman’s in Essex.

They been serving fried seafood since well before I was born.
Oh, and they’ll ship too, but I can’t imagine how that would taste on arrival.

Yeah, you need to eat that stuff straight out of the fryer. It goes from transcendent when it’s fresh to disgusting in about an hour.

Fried whole belly clams? Magical. Yesterday’s fried whole belly clams? Vomit waiting to happen.

I’m from RI, so I know of what I speak.

It has been waaay too long since I had any fish and chips.

My mother-in-law’s recipe for a quick, simple, and delicious fish sauce: finely minced onion mixed into Kraft Sandwich Spread. About 1/4 cup onion to 1 cup sandwich spread.

She also used Pan-Kit Pancake Mix batter (just follow the instructions on the package) when she fried fish. Also quick, simple, and delicious 🙂 Pan-Kits has a little corn meal in it.

Back in the 80’s we picked up a new car in Offenbach and drove to London. Anyhoo, it had been a long day and the crossing was rough so we hadn’t eaten a meal since breakfast. So we pulled off the A2 for petrol and asked where the best fish & chips could be had. The bloke gave us directions. The place was doing a land office business; an excellent indicator. We parked on the footpath and ducked inside. Thinking back that must have been quite a sight in a working class neighborhood, 4 Yanks in a MB 500 wolfing down fish & chips. I still think about that perfectly fried moist cod in a crunchy golden crust.

Another was barramundi and chips off the beaten path in Queensland…fried in mutton fat…but that’s whole ‘nother story.

Brilliant!

h/t Ace’s Almost World Famous Pet Thread

There use to be a German restaurant in Nashville that, improbably, made the world’s best pan-fried catfish and hushpuppies. Cornmeal batter.

Aw. Sadly, I see the Gerst Haus closed in 2018.

‘LEAVE IT TO BEAVER’ STAR KEN OSMOND DEAD AT 76

RIP Eddie Haskell. I would have thought he was older.

Going to mix it up tonight – trying the ‘McDonald’s’ recipe for “Chips” only going to do it in the new Air Fryer.

For those here on the doorstep of hell, these air fryer things are awesome because you don’t heat your house in July while you’re using the oven/stove. And it’s small enough where you can take it out on the porch if you really don’t want to cook inside.

Reporting in –

Chips in the air fryer are okay – but they are NOT equal to McDonalds.

BJM – that was super!! Thankx!!

DurnedYankee – today’s McD’s fries don’t compare to the ones from days gone by. You need the pork lard and beef tallow to fry them in, cholesterol and vegans be damned.