You can have your takeaways,your fish suppers and your fish and chips...but there's only One Chippy Tea!
Fish and Chips.
- Thread starter Tony C
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johncrobinson
Landlord.
It used to be allways cod and haddock.
With dwindiling stocks I think they use just about anything these days.
I have noticed the shops seem to have stopped advertising the type of fish instead its now large,med,or small fish.
With dwindiling stocks I think they use just about anything these days.
I have noticed the shops seem to have stopped advertising the type of fish instead its now large,med,or small fish.
Gotta be fresh if you can get it! I would agree with frozen being great for a lot of foods, but it definitely does something to fish.
Oh man, this thread is putting me in the mood for a fish supper.
johncrobinson
Landlord.
Its putting me in the mood to open a bottle of hock i have had in the fridge for a few weeks.
It's putting me in the mood to bugger off down the pub...
No idea why, but I remember as a kid (25 years ago) it was always called 'a paper' "go to the fishy and get a paper". I assume it's because it was wrapped in paper, but then again everything was so why was just fish and chips called 'a paper'
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Fishy Friday
Cheers. Tom
Cheers. Tom
I have never heard of "a paper" from the chip shop other than the news paper they used to be wrapped in.
johncrobinson
Landlord.
If you are doing fish and chips at home try making a "beer batter".
One Rick Stein approved fish and chip shop on the west coast did this and got Ricks award.
One Rick Stein approved fish and chip shop on the west coast did this and got Ricks award.
Chip shops went downhill when they stopped frying in beef dripping!
And then there is the Old School. Here fish, batter and chips all have equal parts to play in the fish and chip experience, and the medium of their equality is the fat used for frying – beef dripping. Beef dripping is the key to the overall sensation. Unlike vegetable oil, it isn't neutral. It's flavour keys the flavours of the other elements. The batter tends to be very slightly more substantial than that in the Modern School chippies, but then Old School batter is eaten on its own as part of the dish in its own right, not simply as a vehicle for the fish. The chips, too, take on a sweeter, meaty note.
https://www.theguardian.com/lifeandstyle/wordofmouth/2009/jan/22/best-fish-and-chip-shop
And then there is the Old School. Here fish, batter and chips all have equal parts to play in the fish and chip experience, and the medium of their equality is the fat used for frying – beef dripping. Beef dripping is the key to the overall sensation. Unlike vegetable oil, it isn't neutral. It's flavour keys the flavours of the other elements. The batter tends to be very slightly more substantial than that in the Modern School chippies, but then Old School batter is eaten on its own as part of the dish in its own right, not simply as a vehicle for the fish. The chips, too, take on a sweeter, meaty note.
https://www.theguardian.com/lifeandstyle/wordofmouth/2009/jan/22/best-fish-and-chip-shop
johncrobinson
Landlord.
Interesting I myself am from near Gateshead born in the fifties and have never heard of fish n chips being called a paper before just now.
johncrobinson
Landlord.
Yes dripping is simply the best we used it at home when i was a kid.
Small admission coming:> nowadays its ALL sunflower and olive oil for me.
Small admission coming:> nowadays its ALL sunflower and olive oil for me.
Weird isn't it? It must be something to do with the fact it was wrapped in paper. Funnily enough I spoke to me mam after I sent that post and she said she was going for a paper for her tea!
johncrobinson
Landlord.
As a bairn back then i used to get batter grains with my chips,But also the vinegar was important,It was acetic acid and caramell known as non brewed condiment.Malt vinegar would just not do.
Batter bits...scratchings.
johncrobinson
Landlord.
I too think they were better wrapped in newspaper rather than polystyrene cartons.
OH !! the horror of getting old.
OH !! the horror of getting old.
More observations on chippies: in the South the chippies dont do gravy. Also the pies are *****. But the biggest difference I was reminded of is that they dont skin the fish before battering. I find that alien and in fact when I was in a chippy in Keswick last week they even state on the board that the fish has been skinned.
When I come to do my retirement project of establishing a definitive line between the north and the south it will be a dot to dot of towns that use sparklers and serve skinless fish.
When I come to do my retirement project of establishing a definitive line between the north and the south it will be a dot to dot of towns that use sparklers and serve skinless fish.
