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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

Help me make Fish & Chips

Tommyboy said:
Double frying the 'chips' seems to be the way to go, so I'll do that.
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I'd never heard of double frying (then again I've never looked into making chips), but I'd imagine that avoiding this process to save time is why so many chips in the uk are pale in colour and undercooked.

The best ones are darker in colour and sometimes have a slight crunch to them. That is what you should be aiming for, IMO.
 
I'm going to buy malt vinegar, no doubt about that. I just bought dried peas, but they are split peas since that is all they had. They don't sell beef drippings here, but even if they did I would still use vegetable oil.

We have 'steak fries' here which seem to be very similar to 'chips.'
 
Not a fan of the limp chip favoured by so many shoddy an establishment but do respect their authenticity aspect. Double fried all the way for me.

Same goes for the batter. Grease-sodden crispy stodge may be oldskool but I'd go with a beer batter (summat fizzy - lager's probably easier to acquire than nutbrown ale and the like over yonderponder) for preference.

Not a mushy pea man either meself - curry sauce ftw. Only for a bag o' chips alone though - salt and malt when wiv fishes.

*craves fish & chips*

StoneHappyMonday said:
Mushy peas are just soooooooooooo wrong.

I'm so southern.

In Wales we have 'half-and-half'.

Half chips, half rice.
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And mint sauce on kebabs.
 
I'm really annoyed with myself for not going to the chippy when I was reading this, about 30 mins before it closed. All I've done since is think about fish & chips.
 
See the double-fry thing, my understanding (never having actually fried chips) was that the first step should be par-boiling of the chips followed then by a single fry, thus ensuring fluffy goodness inside contained in a crisp exterior (rather à la proper crunchy roast potatoes, but in a uniformly crisped chip potato package. Am I wrong? I believe Ollies in London (near Brockwell Park) practice this potato preparation process and are frequently heralded as if not the best chippy in London (and by (debatable) extension England), one of the very best. And when I've eaten chips from Ollies I have been fully chip-chuffed. Their fish is good too! (i.e. a choice of fish species and choice of batter or bread, all fresh and tasty. Sometimes breaded > batter...).


Scottish chips (or at least the Edinburgh variety I'm familiar with) are a quite different kettle of fish and I'm ashamed to say I prefer the sassenach style to the caledonian creation, which I find soggy and often a bit raw :\

However, L'alba D'oro saves the day in Salmond's Capital City, offering English style suppers. What you'd expect in the New Town finance district with it's temporarily (wishful thinking) imported City Spivs and Hedge Fund Hustlers.
 
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Tommyboy said:
I'm going to buy malt vinegar, no doubt about that. I just bought dried peas, but they are split peas since that is all they had. They don't sell beef drippings here, but even if they did I would still use vegetable oil.

We have 'steak fries' here which seem to be very similar to 'chips.'
Click to expand...

Following extensive discussion with other US BLers I can verify that this is indeed true.

Not sure if split peas will work, haha, but do report back!
 
Parboil vs Double Fry Debate: I always think of the boilyfryey tatty thingy as "sauted". Despite that being wildly differing from wot actual cooking folk would say. Definitely produces fine fried potatothing but not a proper chip chip for me. Needs to be fried first in coolish oil til at the pallid 'n' soggy traditional chippy stage, left for a bit then kwikrisped up in bloody hot oil to be both a proper chip and better suited to the home setting. Proper chippy heaven only comes in proper chippies really <3
 
Shambles said:
Parboil vs Double Fry Debate: I always think of the boilyfryey tatty thingy as "sauted". Despite that being wildly differing from wot actual cooking folk would say. Definitely produces fine fried potatothing but not a proper chip chip for me. Needs to be fried first in coolish oil til at the pallid 'n' soggy traditional chippy stage, left for a bit then kwikrisped up in bloody hot oil to be both a proper chip and better suited to the home setting. Proper chippy heaven only comes in proper chippies really <3
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Have your chip as you like it; could you tell my post was a celebration of your return?
 
I can't say I did, although have drunk some/lots of booze and can tell little... re-reading your post has now increased the cravings. A chippy offering more than (tiny bit these days) of cod or haddock (if you are prepared for lengthy waits) a pukka pie or two and a saveloy does not compute. But sounds damnably tasty <3

Lack of 24h chippies ftl :!
 
My family has mentioned that they have never seen someone do so much research to cook one meal. Maybe I'll wait until we are enjoying the meal to tell them that I got all my info from fellow drug users on a drug forum. I'm sure that would make them even prouder.
 
Tommyboy said:
My family has mentioned that they have never seen someone do so much research to cook one meal. Maybe I'll wait until we are enjoying the meal to tell them that I got all my info from fellow drug users on a drug forum. I'm sure that would make them even prouder.
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Have you every done a British Sunday Roast properly? First step is identifying suitable wine to drink during cooking, and another wine for the table; the chef must also ensure moderation in wine intake during cooking. Then you must obtain the right kind of meat for your roast. Cheap cuts of brisket do not meet the mark. It must then be coated in a flour/pepper mixture. The meat must start to cook first at a fairly high temperature, then the temperature should be reduce for a while. Contrarily the roast potatoes must be cooked at a higher temperature. So you must run two ovens or divine a compromise (which is always exactly that, a compromise, and one of your meat or your potatoes will go wrong. Potatoes must be parboiled then bashed to create a fluffy exterior. You've had a roasting pan full of oil in the oven - this must be remove from the oven and placed over a hot stove to keep the termperature high. Potatoes are then added to the oil and basted to ensure an even distribution of oil. Once that's done they can go in the oven and left for a while, although ever now again you should repeat the potato process to ensure consistent and full crisping amongst the potato population. Then the meat must be taken out 30 mins before serving to allow it "rest". Then everything must be severd at once when the potatoes are ready.

I have ommitted the defining characteristcs of the sunday roast, for simplicities sake: Yorkshire Pudding (notoriously difficult as it must be cooked at a very high temperature, opening the oven will cause them to collapse. Gravy: while your meat, which has been removed from the oven, rests, you should collect the juices and add flour and (CHEAT ALERT) Bisto granules.

You might also want to add peas and (preferably gláce) carrots, plus whatever other veg you like, where you can fit them in.

Then presuming everyhing has come to perfection simultaneously, it must be served quickly - especially as the roast potatoes lose their pleasurable qualities as time resting passes.

Mainly for this kind of stuff you can't go wrong with a Delia Smith book, but it must be read and re-read, then you must devise a fully scheduled cookery plan (this is the bit that makes you feel like you're in control).

Pudding? get a friend / sexual partner to take care of that!

For most meat meals nowadays I would recomment a chilled Rosé Rioja (on a summers day) or a St Emillion (for other seasons).

Now, compare that to fish and chips; I know which one I'd find easier (OK the batter is a bit of a work of art but the rest should just fall into place).
 
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