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Authentic british fish and chips?

Discussion in 'Off Topic [BG]' started by pigpen02, Jun 30, 2005.


  1. pigpen02

    pigpen02

    Mar 24, 2002
    Hey there,

    My buddy and i (who's a scot) were just carping about how one can't find real, authentic british-style fish and chips in the U.S.

    I lived in Great Britain for a year a while back, and fondly remember stopping at the chippy on my way back from school, and the wonder of fish and greasy chips, wrapped in newspaper, with grease running down my arms and chin.

    Nowhere either of us have been in the States gets it right. Some places come close, and many make the claim, but i've never, ever found anything that was like real British fish and chips here.

    So, what's the secret? He thinks it's that they were cooked in lard, but i don't know. Any ideas?
     
  2. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    Surely you could find an authentic recipe somewhere and try making it yourself. You should be able to find cooking lard if that's the secret ingredient.

    brad cook
     
  3. dlloyd

    dlloyd zzzzzzzzzzzzzzz

    Apr 21, 2004
    Scotland
    Most places use vegetable oil.

    Cod is the usual fish, obviously has to be fresh. Rest the batter (get a recipe from google) for half an hour before using it. Dip the fish in the batter and lower the fish into the oil (*important* at 180 degrees centigrade) slowly. The fish will sink, eventually float to the surface after a few minutes, give it a couple of minutes more and it's ready.

    The chips need to be made from a floury potato like King Edwards... you'll have to ask around because you don't have the same varieties as us. Half-inch wide, cook at 160 degrees centigrade until they're soft. The best chips have been kept warm for ten minutes or so.
     
  4. Philbiker

    Philbiker Pat's the best!

    Dec 28, 2000
    Northern Virginia, USA
    Aauthentic" or not I friggin love fish and chips!
     
  5. Gia

    Gia

    Feb 28, 2001
    roseability
    the secret ingredient is the 80 year old fish and chip shop owner's greasy greasy dandruff.
     
  6. I-Love-Ratm

    I-Love-Ratm

    Feb 24, 2003
    Ya we get it here in Ireland too and it's awesome
     
  7. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    Mmmmm...greasy greasy dandruff. It's flakelicious!

    brad cook
     
  8. Gia

    Gia

    Feb 28, 2001
    roseability
    [​IMG]
    she's laughing cause it's true.
     
  9. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    See I have no idea what "authentic British fish and chips" are like but I used to get fish n chips from this place in Santa Cruz, California right across from the beach and it was really good and looked just like that picture. Really crusty and good..it was pretty greasy too so maybe it fits the bill. I wish that restaurant weren't so far away otherwise I'd ride my bicycle with the giant front wheel and little tiny rear wheel over there and have them serve me fish-n-chips in my derby as I peruse the times through my monocle.

    brad cook
     
  10. uglycicles

    uglycicles Supporting Member

    Dec 10, 2003
    Southwest Chicago
    I remember growing up there was an "Arthur Treacher's Fish & Chips" fast food chain; I had one near my house. Do those even exist anymore? The one by me closed in the late 70s.
     
  11. uglycicles

    uglycicles Supporting Member

    Dec 10, 2003
    Southwest Chicago
    Well, Google answered my question.

    I need to leave the state more often, I guess. :D
     
  12. tifa

    tifa Padawan Bassist

    Mar 8, 2005
    Blackburn, UK
    too right :D

    Best to cover them in gravy so you can't see the dandruff...
     
  13. Gia

    Gia

    Feb 28, 2001
    roseability
    EW YOU CHARLATAN!
    i bet you're from up north, putting gravy on chips.... :scowl:
     
  14. tifa

    tifa Padawan Bassist

    Mar 8, 2005
    Blackburn, UK
    How did you guess! :p

    yeah, I am! mmmm, chips and gravy. No curry sauce for me though!

    'has tha nowt moist?'
     
  15. Gia

    Gia

    Feb 28, 2001
    roseability
    *shudders*
    there's a reason i don't venture beyond the watford gap.
     
  16. tifa

    tifa Padawan Bassist

    Mar 8, 2005
    Blackburn, UK
    :D

    Nah, I don't really eat gravy with chips a lot to be honest. Salt and vinegar does me fine.

    aww come on, we aren't all that bad :(
     
  17. Cor blimey. Strike a light guvnor. That's just what we're like
     
  18. Gia

    Gia

    Feb 28, 2001
    roseability
    yes you are :p

    i went to birmingham for the first time ever last friday (for a demo and photoshoot) and it was so scary!
    especially cause i couldn't understand anything that anyone said.

    they were like "eeeeee i leek your heeer duck" and i was like ":help:"
     
  19. tifa

    tifa Padawan Bassist

    Mar 8, 2005
    Blackburn, UK
    Ha ha! yeah, you gotta watch out for those midlanders :ninja:

    Don't worry, I have never called anyone 'duck' :D
     
  20. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    I knew it.

    brad cook