Malt vinegar is pure Heaven. Nothing in common with white vinegar that’s used to clean coffee makers
I likes me some ketchup. I grew up with a local brand I continue to adore, so it’s hard for me to grow away from it.
However, I also enjoy nice tartare sauce. Most of them aren’t that nice, but when they are, and it’s the right sauce with the right fish, I am a happy chappie indeed.
No sauce on either. Not a sauce person.
Agreed - tartar sauce depends a lot on how it’s made, to a far greater degree than ketchup. I’ve had tartar sauce that was so good I’d happily eat it with a spoon, and tartar sauce that just tastes like someone waved a pickle at a jar of Miracle Whip.
When it comes to grocery store tartar, Beaver is my favorite - it’s very think and has lots of capers and dill in it.
Malt vinegar. I’ll do tartar sauce if there’s no vinegar option, but, given my choice of any condiment, malt vinegar on both the fish and chips.
If we’re doing tartar sauce, I want some proper tartar sauce with capers in it.
Ketchup is a big no on fried fish for me – well, any fish for that matter. Yuck. I’m fine with it on chips, but keep it the hell away from my fish.
I like it all, from malt vinegar to tartar sauce to cocktail sauce to aioli. No ketchup, though, unless it’s mixed with Tabasco, and then only for the fries.
Speaking of which, hot sauce is my favorite fried fish topping, and it’s great on the taters.
I’ve made an aioli like this: smoked paprika, lemon juice, garlic. It’s fantastic on seafood, and now I want to fry some fish just so I can put it on there.
Malt vinegar on the chips, lemon and tartar sauce for the fish. If I start to lose interest in the chips, I will pique my appetite with a bit of ketchup.
Curry sauce is a condiment up with which I will not put. It’s dreadful on anything and in particular should not be used to defile grilled bratwurst. Little Banjo is living in Central Europe now and dotes on currywurst, I’m sure he’s doing that just to irritate me.
Hot sauce on fried fish is wonderful, but I never use it with fish and chips. It seems antithetical to the entire “British Cuisine” mindset.
Malt vinegar on both, with salt for the fries; and lemon and tartar for the fish.
I love tartar sauce, but you’re right. A lot of it is poorly made. I can’t stand Beaver’s, though. Lucky for me, they sell Skipper’s in jars 'round here.
Tartar sauce on the fish and chips. Vinegar on the hush puppies.
I feel the vinegar has too strong a flavor for the fish; it buries the flavor of the fish. Same with the chips. But hush puppies are bland and can use the flavor boost from the vinegar.
We’ll have to agree to disagree on that - jarred Skipper’s is too bland for me, and it’s not as good as the stuff the restaurant used to have. We don’t have one in Olympia anymore, and I used to love going there for the “manager’s special”, which came with fish, shrimp, clams, fries, coleslaw, chowder, and a drink for something like $10.99.
Malt or a squeeze of lemon on the fish about 50/30. Occasionally, a citrus based hot sauce or a thai sweet chili sauce. Salt on the chips.
I don’t feel too strongly about any of them but I think I’d be happy with any of these: lemon, tartar sauce, malt vinegar, Louisiana hot sauce.
Malt, with some lemon. If the fish is second rate I will stoop to tartar sauce.
I like thin fries, not the “chips” ,so I will try various things to make the fat fried edible, I find ketchup mixed with malt vinegar to work. I almost never use ketchup.
Salt and lemon on the fish, with tartar on the side. Salt only on the chips.
Vinegar and salt on both, preferably malted. Tartar sauce is good on the side, but so is bacon mayonnaise, sriracha mayonnaise, green goddess dressing or spicy lime pickle.
I would put the fish on a bun with mustard and eat the chips with ketchup.
Liberally sprinkle the dish with malt vinegar - but more on the chips than the fish. Shake a decent amount of salt over the whole. Serve with a very large amount of Heinz tomato ketchup on the side, but eat the first several chips without it.
Perfection.
However, I also like tartar sauce, so on the rare occasions I order fish and chips in a restaurant, I won’t sub that out for ketchup.
This.
A1 steak sauce on the fish and honey mustard on the chips.