Just as an aside, about a year ago I moved to tropical Far North Queensland, where the best fits in the world are apparently sourced. I have NOT had a decent feed of takeaway fish and chips since leaving the southern climes. And I’ve tried umpteen shops, but they’re all heavy on the oil and batter, and the chips are shit.
My god, the things they do to a bit of barra or red empower defies explanation.
Tartar sauce on the fish and mustard on the chips.
Malt vinegar on the fish. Chips may get mayo, tartar sauce or ketchup, depending on my mood. Might get malt vinegar as well.
A lifetime on the hips.
I put malt vinegar, Heinz ketchup, tartar sauce, and a few hot sauces on the table and alternate as I eat.
For a long time after leaving Europe, I despaired of ever finding decent fried fish or fries again. Especially the fries, after living in Brussels for two years. Then we spent 11 years living in Alaska, where you can find killer deep-fried halibut, but not much else.
Here in Oregon, there are terrific fish & chip shops on the coast, if you know where to go. It took a few years to track them down, but I now have go-to joints when we do our annual coastal foray. The frites are not the best, as they’re not fresh, but they’ve nailed the fresh cod.
The best fish & chip combo that I’ve had anywhere, though, is in Buffalo, NY at a place called Gabriel’s Gate in Allentown. Wonderfully crispy and not overcooked, with fresh fried spuds.
Malt vinegar on both. Vinegar and tartar sauce on the fish if the restaurant makes their own sauce and knows what they’re doing.
Mayo or Mayo mixed with ketchup, I don’t like tartare sauce if it’s made with pickle relish, capers and shallots only.
Tartar sauce if I get it at a restaurant or drive-in. Soy sauce mixed with mayonnaise if I make it at home. Speaking of tartar sauce. I just threw out my only bottle that expired in 2019!
I won’t touch tartar sauce or ketchup under any circumstances. I do like malt vinegar on my fish and chips, but can happily eat plain if the vinegar is not available.
I don’t eat fish, but I’ll have salt and vinegar on the chips please. I’m open minded when it comes to sauces; ketchup, chip shop curry sauce or gravy are all acceptable, mood depending.
If they’re thinner fries rather than chippy chips, then just salt and either ketchup or mayo.
Malt vinegar on both, unless there’s an aioli or remoulade available for the chips. A local microbrewery does a malt vinegar aioli that is perfect for both the fish and chips.
MV on the fishy, maybe salted ketchup or cocktail sauce on the chips.
After reading this, I am going to be singularly unsatisfied with leftover turkey tonight.
I was dipping my tater tots in blue cheese dressing for supper. Because that’s the kind of refined palate I have.
Malt vinegar (preferably Sarson’s) on the fish, just a sprinkling. Brown sauce (HP Sauce) on the chips.
Same for me.
I’m afraid you may be disappointed. Traditional chip shop curry sauce is as beige as can be. Chips and curry sauce is in my top few comfort foods, but it’s essentially just a light gravy with curry powder and bits of tvp in it.
OB
Raises can of Miller Lite in refined agreement
This had me wondering if I’ve ever bought a bottle of the stuff. I think I’ve only ever had it at restaurants or at the homes of others.
Being single, it’s almost impossible justify buying condiment bottles. I just don’t use enough. Salsa is fine, if I’m having guests over and have chip.
I tossed the last ketchup bottle, I’d had it for 3 years and only had it because it was left over from a BBQ at my apartment building. Unless you’ve got kids or have guests over often, you’ll likely end up tossing bottles half full (or more)
Bolding mine. Best description of restaurant tartar sauce I have ever read! I like tartar sauce made by someone who knows how but have only found one restaurant here in the Austin area that knows how: Salt Trader, a really wonderful seafood place. Now I’m hungry.
Also, does anyone know why nobody makes fried clams any more? I really miss them and have no idea why they have vanished from every menu everywhere.