Pub Food | CLASSIC FISH AND CHIPS| How To Feed a Loon

15 thoughts on “Pub Food | CLASSIC FISH AND CHIPS| How To Feed a Loon

  1. Love fish and chips. But I agree it's hard to find a restaurant that does them well. Thanks for sharing the recipe. I know I asked this before but I couldn't find the model of the fryer. Would you please share that?

  2. Oh I love fish and chips and I have never had any no better than what I had when I lived in England! So delicious! Yours looks fantastic! Thanks for sharing!

  3. πŸ‘Your blog is dope. I've never had hush puppies. Come to think of it, my girlfriend probably hasn't either; hmmm. I gotta remedy that real soon. πŸ’œ

  4. British chips are cut thicker and that's really why you need a double fry if you want them crisp – one fry to cook them through, a second hotter fry to crisp the outside. Do it once and you end up with them like in a fish and chip shop. Soggy. Which I don't mind as a devotee of chippies, but you're going for the gourmet version here. Or do them with one hot fry and you get raw potato in the middle, which is doubleplusungood.

    It's a Friday night staple in the UK, going back to the Catholic ban on eating meat on Fridays. Not that my family has ever been Catholic but fish on Fridays is what you did and I grew up with it. And going to the chippie gave Mum a night off cooking. When she cooked them, only the chips were deep fried, the fish was shallow fried, so you only need one deep fryer.

    Or until deep fryers came on the market, a chip pan. OMG the chip pan. These were the biggest cause of house fires in the UK until deep fryers appeared, and I was taught how to put out a fire in one. We had a dry powder fire extinguisher in the kitchen (a water one would have been disastrous – fire water at the thing and all you get is flaming oil floating on it all over the kitchen). The thing to do is get it off the heat if you can and throw a damp cloth over it. The key is to smother it and dry powder or a cloth will do that. And to avoid it in the first place, never fill the pan more than half full with oil.

    Then oven chips appeared, the rate of chip pan fires plummeted to just about zero, and Britain became a safer place. I can't imagine anyone now who doesn't have some oven chips in the freezer.

    In the words of my late Dad, who grew up in the English Midlands, "you 'aven't lived until you've 'ad fish and chips and mushy peas". In Yorkshire, the bits of batter that fall off the fish are called scraps and feel free to ask for them in a chippie there.

  5. Brings me back when I Had Fish And Chips in Liverpool before we came to Canada,malt vinegar ,lots of salt,…the only way to go….ketchup,lol,bring it on and don’t stop!πŸ‡¨πŸ‡¦πŸ‡¨πŸ‡¦β™₯️β™₯οΈπŸ‡¬πŸ‡§πŸ‡¬πŸ‡§πŸ‡ΊπŸ‡ΈπŸ‡ΊπŸ‡Έ

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