# Fish & chips: the batter **URL:** \ **Category:** Cafe Society\ **Created:** [December 4, 2010, 6:02pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946 "2010-12-04T18:02:52Z")\ **Posts on this page:** 14\ **Page:** 3
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [December 6, 2010, 3:43pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/41 "2010-12-06T15:43:05Z")
Long John Silver ---
**Author:** ![ralph124c](https://avatars.discourse-cdn.com/v4/letter/r/8797f3/32.png) [@ralph124c](https://boards.straightdope.com/u/ralph124c)\ **Post date:** [December 6, 2010, 4:13pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/42 "2010-12-06T16:13:19Z")
I prefer mine in the English style-thick and crunchy-and it is IMPORTANT that NO herbs/spices, etc., be added to the batter-nothing but flour and H2O. As for serving-it must be soaked in malt vinegar, and served with a generous portion of thick fries. It must also be fried in lard (NOT corn oil-that gives an undesireable odor. BTW, the best fish and chips has been from “Old English Fish and Chips” (Woonsocket, RI). It was started by an expatriat yorkshireman in 1925. Oh, and I can do without those mushy peas! ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [December 6, 2010, 4:32pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/43 "2010-12-06T16:32:13Z")
> [@ralph124c](#): > > I prefer mine in the English style-thick and crunchy-and it is IMPORTANT that NO herbs/spices, etc., be added to the batter-nothing but flour and H2O. As for serving-it must be soaked in malt vinegar, and served with a generous portion of thick fries. It must also be fried in lard (NOT corn oil-that gives an undesireable odor. > BTW, the best fish and chips has been from “Old English Fish and Chips” (Woonsocket, RI). > It was started by an expatriat yorkshireman in 1925. > Oh, and I can do without those mushy peas! Maybe in 1925 they had good F&C, but lately it’s been greasy, low quality stuff. Babe Ruth used to eat there, but he doesn’t hit home runs like he used to either. I’ve been in the business and have a tenuous personal connection to the inventor of the dish, and live in RI. But it is all a matter of taste. The best coating is the one you like. Don’t discount the fish though. I always cleaned it well, no bones, no skin, no tail. And always used cod for the traditional flavor, but other fish are delicious fried also. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 6, 2010, 4:58pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/44 "2010-12-06T16:58:51Z")
> [@devilsknew](#): > > In the chippies as appropriated here enmasse in the US (LJS), you will most likely get either Hake or Pollock… unless otherwise specified. I could swear I remember LJS advertising cod in the late 80s/early 90s. Looking online, I’m getting answers of Alaskan flounder and cod. Oh, and it looks like there was a [thread here five years ago](http://boards.straightdope.com/sdmb/showthread.php?t=30999) about the subject. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [December 6, 2010, 6:47pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/45 "2010-12-06T18:47:41Z")
[From the LJS ingredients PDF](http://www.ljsilvers.com/pdf/LJS_Ingredients.pdf): > [@](#): > > Battered Fish\* > Fish (Alaska Pollock, Hoki, Hake or Haddock), White Corn Meal (Enriched with Niacin, Iron, > Thiamin Mononitrate, Riboflavin), Rice Flour, Vital Wheat Gluten, Modified Food Starch, > Soybean Oil. **Contains: Pollock, Pangasius or Haddock, Wheat** Alaskan Pollock is a species of Cod, but not cod perse. Not sure about the flounder. Not sure what they mean by that bolded part, contains pangassius?? Is that some general allergy warning, or what? ---
**Author:** ![mack](https://avatars.discourse-cdn.com/v4/letter/m/b19c9b/32.png) [@mack](https://boards.straightdope.com/u/mack)\ **Post date:** [December 6, 2010, 6:55pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/46 "2010-12-06T18:55:43Z")
> [@kushiel](#): > > Has anyone ever had Fish & Chips that were better in a restaurant rather than a pub? The only time I order Fish & Chips is on my rare pub visits. I had the beer-batter fried halibut at Nautical Nellie’s in Victoria, BC, which is pretty restauranty. It was incredible. ---
**Author:** ![tr0psn4j](https://avatars.discourse-cdn.com/v4/letter/t/958977/32.png) [@tr0psn4j](https://boards.straightdope.com/u/tr0psn4j)\ **Post date:** [December 6, 2010, 6:56pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/47 "2010-12-06T18:56:52Z")
Here’s how to do my favorite batter: Put some Keebler crackers in a blender and blend until it’s very fine. Dip your fish fillets into a bowl of eggs, then into the cracker powder, then dip it back into the eggs and cracker powder and finally fry it. Comes out a little sweet but it’s delicious with some fish. I usually make it with trout, but I’ve done it with crappie too. Saltwater fish I’ll cook using different methods. ---
**Author:** ![ralph124c](https://avatars.discourse-cdn.com/v4/letter/r/8797f3/32.png) [@ralph124c](https://boards.straightdope.com/u/ralph124c)\ **Post date:** [December 6, 2010, 7:02pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/48 "2010-12-06T19:02:20Z")
Regarding the fish: I generally dislike tilapia (farmed, fresh-water fish). But when fried (ala english fish and chips) it really tatstes good! I think the best fish species are : -haddock (the best) -cod (Icelandic is the best) -alaskan cod Pollock is pretty poor (sot fish) ---
**Author:** ![Teacake](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@Teacake](https://boards.straightdope.com/u/Teacake)\ **Post date:** [December 6, 2010, 7:08pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/49 "2010-12-06T19:08:04Z")
> [@TriPolar](#): > > Maybe in 1925 they had good F&C, but lately it’s been greasy, low quality stuff. Babe Ruth used to eat there, but he doesn’t hit home runs like he used to either. > > I’ve been in the business and have a tenuous personal connection to the inventor of the dish, and live in RI. But it is all a matter of taste. The best coating is the one you like. Don’t discount the fish though. I always cleaned it well, no bones, no skin, no tail. And always used cod for the traditional flavor, but other fish are delicious fried also. A “tenuous personal connection to the inventor of the dish”? There are easier and shorter ways of saying that you’re Jewish, pal. This thing with the London fish and chips: I too spent some time when I first came south thinking that they didn’t have any good ones here. I missed the lard/dripping, the proper batter, the gravy, and so on. However I soon discovered the secret. They hide the good fish and chip shops (as with pubs, for the most part) from the tourist and casual visitor. They also hide them in South London, mostly. We have two exceptional chippies within walking distance; though neither of them does gravy or mushy peas - sigh. Still looking for The One. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [December 6, 2010, 7:58pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/50 "2010-12-06T19:58:23Z")
> [@Teacake](#): > > A “tenuous personal connection to the inventor of the dish”? There are easier and shorter ways of saying that you’re Jewish, pal. We share the same last name, probably because our families were named after a town in the Ukraine (Ukraine now, haven’t verified the maps of the past, his origin and my grandfather’s is often referred to as Russian). I guess my Jewish relatives add a molecule or two to the otherwise vaporous connection. ---
**Author:** ![Teacake](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@Teacake](https://boards.straightdope.com/u/Teacake)\ **Post date:** [December 6, 2010, 8:40pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/51 "2010-12-06T20:40:29Z")
Hmm. Tenuous to suggest that he’s actually the originator, too. Fun though. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [December 6, 2010, 10:58pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/52 "2010-12-06T22:58:49Z")
He’s considered the person who linked the fish and the chips, and gave it the name maybe. Hardly the originator of fried fish and potatoes. Stories are better for the dull parts of history though. ---
**Author:** ![Teacake](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@Teacake](https://boards.straightdope.com/u/Teacake)\ **Post date:** [December 6, 2010, 11:12pm UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/53 "2010-12-06T23:12:47Z")
That’s certainly true! ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [December 7, 2010, 1:06am UTC](https://boards.straightdope.com/t/fish-chips-the-batter/562946/54 "2010-12-07T01:06:41Z")
A good breading to try for halibut is crushed Pringles potato chips, good salty buttery flavor. For Fish and Chips, I have to say that the best fish to use is a smaller halibut, 40lbs or less, the flesh is firm, tasty and flakes apart with each bite. My favorite recipe comes from America’s Test Kitchen, Cook’s Illustrated magazine. The absolute best recipe ever made. I found the recipe [here](http://www.tastebook.com/recipes/771373-Fish-and-Chips). The actual article the recipe was pulled from was great; it really delved (Good Eats style) into the ratios of flour to cornstarch to baking powder and how each would affect the outcome. If you have a chance to read it without signing up for a 14 day trial offer I’d really recommend it. Read the recipe thru a few time before starting, the timing can be slightly confusing. The recipe was made to have everything come out hot and ready with one pot of oil ie: > [@](#): > > delivering the fish and fries while both are still hot—we cooked them alternately. First, we precooked the fries in the microwave, which not only lessened cooking time but removed excess moisture that could dilute the oil and diminish crisping. Then we gave the fries their first, quick fry in hot oil. While the potatoes were draining, we battered and fried the fish. Then, as the fish drained, we gave the fries a quick final fry. [Previous page](https://boards.straightdope.com/t/fish-chips-the-batter/562946.md?page=2)