[GhettoRacingKid]

the batter at the restyurant im at is kidna simple

pastry flour
flat beer
and a few other things.

we season the cod with S&P and some old bay. flour batter then flour.

its pretty good

[Ishbel]

GrandmasterD
In Scotland, you can tell whether someone is from the East Coast (like me) or a Westie by the way they dress their fishnchps from the Chippie's....

In Edinburgh you will be asked '...Want Saltnsoss (salt and sauce) wi that?' Whilst on the West coast, they only offer salt/vinegar. The Edinburgh Saltnsoss is a much diluted brown sauce.... very vinegary which is liberally applied by the chippie and then lashings of salt is applied, to 'stick' to the soss!

[GrandMasterD]

Ishbel :

Thx for the info. Not only do you get some great recipes here but meet people from other countries. I am a born a raised Canadian with my parents coming from Leeds ( Don't get mad they are English I'm still Canadian) They brought me up to be a Westie with Salt and Vinegar for my chips.

Love your Whiskey too.

Ta Ta.

[boar_d_laze]

I love this thread.

Map pan fries red snapper so lightly floured it's not even meuniere, and thin cut YGs. YGs are very wet potatoes, fragile and kind of marginal for the use if they didn't taste so good. Soaking them will help quite a bit.

Ish brings us HP (which is a lot like A-1 if you don't speak Brit), cut down with vinegar until it's sort of like a Carolina barbecue sauce. This I will try next time.

GrandMasterD blanches his chip-cut spuds off and holds them for a day before double frying them. We have got to talk about this one. It's probably common as dirt, but I've never done, heard of, nor seen it. Recipes are fun but techniques ... Eureka! Do you get any expansion and air with this? Do you think it would work for pommes souffle?

GRKid uses (what's got to be a substantial breading) of flour/batter/flour. Do you get any lift out of that batter at all?

And so on. All of these sound like great variations. Great thread.

Thanks for starting it GMD,

BDL

[GhettoRacingKid]

Originally Posted by boar_d_laze

GRKid uses (what's got to be a substantial breading) of flour/batter/flour. Do you get any lift out of that batter at all?


BDL

surprisingly yes it is light and fluffy yet nicely coated.

the spanish guys make a slit in the cod as liek a sort of butterfly. the chef gets pist when they do it but ill leave my comments to myself.

Myself and the chef love to keep it whole. We end up havign to do it twice. the first initial fry. let it carry over and then a quick dip for service. comes out perfect every time.

There is baking soda or poweder in there i beleive whcih helps iwth the rise and the room temp somewhat flat beer adds a nice flavor to the batter.

It is good eats.....


i hear the fish and chips place in disney in FLA is realyl good. Im going there in nov and ill let you know how it is.

[teamfat]

Originally Posted by GrandMasterD

H

I actually par boil my chips in salted water, cool them and place in the fridge over night.

I do this when I make home fries for breakfast. Slice the potatoes nice and thick and then parboil. Better if they cool overnight, but I usually forget and end up boiling that morning then dicing and frying them after they only get a quick cold water bath. Still less starchy and more evenly cooked then just frying raw.

One place here in Salt Lake used to use salmon for the fish, it was good, but I prefer cod or halibut, save the salmon for other methods.

mjb.

[Ishbel]

GrabndmasterD
No worries, as our Australian friends would say!

BTW - it's WHISKY (without an 'e') for Scotland's finest export, with an 'e' for American-style whiskey and the Irish stuff, too!

[bughut]

That's a new one on me Ishbel.
Never heard of the saltnsauce. Dundee is salt and vinegar too.

Speaking of with an "E", have you ever tried Paddy's. It's and Irish blended that tastes like a malt. Pure dead brilliant

[Ishbel]

I think the saltnsoss is an Borders/Edinburgh/Fife variation, Bughut - Dundonians are too far north for the 'effect' to have reached, mebees?!!!

Nope, haven't heard of Paddy's - I'll huvva wee shoofty for it when next in he booze depaartment!

[boar_d_laze]

Ye cud try Clantarfal, fer 'tis a braw and bonnie drink. Nae blendin' about it, and muckle the better of Paddy's. Soft as a wee bairn's bottom.

A dram's a dram for a' that,
BDL

[longfellow]

The best batter recipe I came up which I don't have exact measurements
I just eye ball it.
about 1 cup of self rising flour add a little salt, then add h2o till batter kind of pasty, then add club soda to a milky consistance.
have pan of dry flour either AP or rice depending how crispy u want it. the latter giving u the most crispy. dunk fish in wet batter and roll in dry. then fry

the best chip recipe was one from herbert keller. He peeled potatoe let it soak in water for 24 hours then cut it into frys then let soak another 24 hours. then fry for few min let cool then fry again.

[Ishbel]

Clantarfal? OK, I'll add it to the offie search..
But, have to admit, I'm not much of a whisky drinker (that'd be my husband in this house!) and then I have so many Scottish malts to choose from that I've never had to look further afield.

[boar_d_laze]

Originally Posted by Ishbel

I have so many Scottish malts to choose from that I've never had to look further afield.

Och aye.

BDL

[picook]

Originally Posted by GrandMasterD

HP Sauce???? with Fish and chips ?????? Wow never ever thought of it. Good old Malt vinegar is my staple. But again anything from the UK must be taken seriously.

I actually par boil my chips in salted water, cool them and place in the fridge over night. It drys them completely so there is no splatter. It tends to make the chips crispier when you double fry them.

Signed the fishandchipaholic

Give me more folks its great.

here is more :

3 cups flour
2 tablespoon garlic powder
1 teaspoon cili powder
1 tablespoon paprika
2 flat tablespoon turmeric
2 tablespoon baking powder
2 tablespoon cornstarch
330cc beer (san miguel is great...)
600cc milk

mix the dry first and add all the liquid...enjoy...

Amir Arie