I prefer perch, ma-self
I have enjoyed Heinz Malt Vinegar as well, though I can not imagine another kind of vinegar aside from malt.
Yeah, Australia I think.
That is like having the best southern fried chicken in Madison WI.
(yes, I know I took part of your post out of context… it was a intended as a joke :D… also for all I know there is a really good chicken place in Madison. )
Yes, balsamic vinegar in this context is outrageous. I’m quite prepared to physically fight anyone who thinks otherwise. (Well maybe not actually fight… I’ll certainly frown at them.)
Testify!
That’s a by-product of decomposition, which happens very fast in sharks, skates and rays. The way to combat that is to begin butchering it the second you kill it. I’d say start butchering while it is still living, but…sharp teeth flailing can be dicey.
Shark is a pretty standard fish readily available in ordinary US supermarkets. I really like it and probably eat shark about as often as tuna. It’s firm, grills well, has a pleasant flavor and a good nutrient / fat profile.
No, you don’t batter & deep fry it, but I’m not much for deep-fried anything anymore.
Y’all are killing me–haven’t had good fish and chips in a long time. I had an interesting dish of it made from flounder once. I would have thought it would be too thin, but they made it work. Smelt is lovely, too, if I don’t have to make it!
BTW, tartar sauce is quite nice if freshly made (not the store dressing stuff.) I make a heavy mayonnaise with malt vinegar and lemon, mustard powder, and white pepper (the oil doesn’t matter much, but half butter, half olive oil makes a nice texture), then stir in some chopped pickle (not sweet) and whatever herbs I feel like–dill, tarragon, fresh parsley…? A little dash of cayenne is good, too.
Or plain, white vinegar if nothing else is available. But malt is preferred. Balsamic? No, thank you.
I’ve said before that the best fish & chips I’ve had was at Ye Olde King’s Head in Santa Monica, CA. I miss them. But I can make the second-best fish & chips at home using Alton Brown’s recipe. I give it a little extra baking powder because I like the the puffier batter. As I said, I prefer haddock; but cod’s good too. FTR, I use Newcastle Brown Ale for the beer.
The best fish and chips I’ve had recently was what they called Sea Perch, but is apparently Orange Roughy. Or maybe it was something else, inaccurate names seem to be a common ambiguity.
Y’all have it backward. Tartar sauce is amazing and malt vinegar is one of the most disgusting things I’ve ever had the displeasure of consuming.
To each their own. Any deep fried, battered (not breaded) fish should be tasty enough on its own that it doesn’t need a sauce anyway, right?
Cod is best, haddock is acceptable. Anything else and you’re asking for trouble, or variety for variety’s sake, such as salmon. That said, the best fish & chips I’ve ever had was Ono on Kaanapali Beach.
You don’t get home made anything here. It’s all factory stuff. There’s plenty of scope for introducing nice things like that but people just don’t want to spend the time and effort.
The use of anything other than cod and haddock is sadly declining in British fish & chip shops. Twenty years ago skate, hake, halibut, would all be on the menu but now it’s unusual to see those. The last time I got halibut it was huge.
With. It’s for the chips, really. I do like mayonnaise on chips. You only get beer batter in pubs.
After decades of malt I decided to explore the territory beyond handed down tradition.
In fact British take away food is extremely formulaic. Pizzas are all the same. Curries are made with more personal input but other than that very few people do anything creative. The Chinese stuff is the worst, just chemicals, sugar and rice.
rice and sugar aren’t chemicals? I’m pretty sure everything everywhere is all chemicals too.
Try the Sweet and Sour sauce from the Chinese near me and you’ll find some things are more chemical than others.
That statement makes no sense. Everything is exactly as chemical as everything else everywhere.
So the term ‘Chemical’ is meaningless. Marklar.