Homemade Fish and Chips Bart van Olphen
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Date: 2020-05-11
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Comments and reviews: 8
James
Where did this bizarre idea come from that fish and chips were 'traditionally' served up on a piece of newspaper? Chips shops used to use newspaper as outer-wrapping, but they didn't wrap the chips IN newspaper. Apart from anything else, the print on newspapers is toxic.
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Where did this bizarre idea come from that fish and chips were 'traditionally' served up on a piece of newspaper? Chips shops used to use newspaper as outer-wrapping, but they didn't wrap the chips IN newspaper. Apart from anything else, the print on newspapers is toxic.
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Guest
I was in Scotland a few years ago and went to a higher end restaurant to get this. It was good. but there was so much grease I ended up peeling off all the batter to just eat the fish. It would be cool if there was a good recipe for this that wasn't deep fried.
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I was in Scotland a few years ago and went to a higher end restaurant to get this. It was good. but there was so much grease I ended up peeling off all the batter to just eat the fish. It would be cool if there was a good recipe for this that wasn't deep fried.
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Nilly
I had previously tried cooking fish and chips at home to disasterous effects. Today I tried this recipe. It was perfect. My family said it was the best fish and chips they'd ever had. Thank you for this simple yet wonderful recipe.
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I had previously tried cooking fish and chips at home to disasterous effects. Today I tried this recipe. It was perfect. My family said it was the best fish and chips they'd ever had. Thank you for this simple yet wonderful recipe.
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DevInvest
That is the best sea salt I ve ever used. It s all I use. Wonderful Grandma was from Wales, I grew up on fish & chips. This is a legit recipe and I m a confirmed fish & chips elitist
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That is the best sea salt I ve ever used. It s all I use. Wonderful Grandma was from Wales, I grew up on fish & chips. This is a legit recipe and I m a confirmed fish & chips elitist
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liuzhou
Honey? Don't be ridiculous! Mushy peas need marrowfat peas. You used garden peas. Different animal. Why remove the skin? if you make a decent batter, you don't need to flour the fish.
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Honey? Don't be ridiculous! Mushy peas need marrowfat peas. You used garden peas. Different animal. Why remove the skin? if you make a decent batter, you don't need to flour the fish.
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magnetictheory
That ain't mushy peas. That's ever so slightly squashed peas. For me the whole point is to dip my chips in the MUSHY peas. Probably why I like to add a dollop of sour cream.
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That ain't mushy peas. That's ever so slightly squashed peas. For me the whole point is to dip my chips in the MUSHY peas. Probably why I like to add a dollop of sour cream.
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Amit
Anyone else thinks that the chips are thicker and not so crisp as you get in the restaurants? I am comparing them with those served at Jack Hops in Seattle, WA, USA.
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Anyone else thinks that the chips are thicker and not so crisp as you get in the restaurants? I am comparing them with those served at Jack Hops in Seattle, WA, USA.
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Oldpigsass
These are NOT mushy peas, just mashed-up garden peas. Mushy peas are marrowfat peas, soaked then stewed to a mush in the cooking water, not drained.
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These are NOT mushy peas, just mashed-up garden peas. Mushy peas are marrowfat peas, soaked then stewed to a mush in the cooking water, not drained.
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