I woke up thinking about fish & chips. How random is that? I have no idea why fish & chips popped into my head 2 minutes after a good night’s sleep.
Truth be told, I haven’t had fish & chips in about a year and a half. I haven’t made fish & chips in several years.
I loved them as a child, thanks to Arthur Treacher’s Fish & Chips back home on Long Island.
I think the last time I had fish & chips was at B2 Bistro on Hooper Avenue in Toms River. Bruce and I went out to dinner with another couple, and 2 of us ordered the fish & chips.
Crispy batter, well-seasoned on the outside, and good flaky tender fish on the inside. It was delicious!
Last time I made it, I used cod and whipped up a Guinness batter recipe based on my personal taste. OMG! Nothing like homemade fresh out of the Fry Daddy fish & chips. My chips were freshly made hand cut Idaho potatoes cut into planks.
I don’t like to deep fry anything. I am a bit sloppy when it comes to fried food. I get oil splatter all over the place and it’s a bitch to clean up. Plus eating too much fried food isn’t good for you.
What kind of fish is the best fish to make authentic fish & chips?
According to the City Fish Market website:
Most Popular: Cod
To many people, cod is the top choice. It has a mild flavor and extremely tender meat. If you like a big contrast between the crunchy outer shell and delicate white fish inside, cod is the one for you. Its subtle flavor goes well with salt and vinegar.
Chef’s Choice: Haddock
Haddock is the fish that most chefs prefer for fish and chips. The texture isn’t as flaky or tender as cod, but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter.
But the most flavorful fish to use is, Boston Pollock. A member of the cod family, pollock is juicy and tender. It is much more flavorful than its blander cousin cod.
Next time I’m going to try making it with pollock. Until then, I’m going out to find places on the Jersey Shore who do it right.