The Best Fish’n’Chips takes a little TLC.
January 3rd 2008 22:16
It’s easy to do and really easy to do badly.
So what is it that makes the perfect Sunday arvo lunch out of a simple dish?
Three things need to need to be present in the dish at the same time; freshness, crispiness and mushy peas, some lemon and tartare never goes astray either.
There, that isn’t much to ask, but you’d be surprised.
Low quality fish, that is sometimes borderline rotten gets served up in so many places. Sure it may be cheap to keep the frozen stuff and recycle any unused bits, but it’s just not worth it on the other end. For every unsatisfied customer that vows to never return, you lose another10 by word of mouth.
So the solution to the problem is buying fresh locally caught fish.
Easy right? Well not always.
If you can manage that first part, the next thing is the batter.
Sure, grilling the fish is a fine healthy option, but come on – that’s not real fish and chips – you want a light crunchy batter that stays crisp right to the end and keeps your fish moist all the way. A batter that’s so good you’re happy to rip it off the fish and just eat it on it’s own.
Are you hungry for it yet?
I am.
In Australia, it’s summer now and this is the perfect dish, but half way around the world and on the coldest of days I wouldn’t say no to the crispiest and freshest if I could get my hands on it. The bonus for me is that I can generally get it with mushy peas.
Peas have never been more delicious than when mushed…or mashed, however you prefer to say it.
But where do I find this dish?
I found the Prince Albert located near Battersea Park in London doesn’t do a bad job. In fact I was quite impressed and the atmosphere was fantastic.
But where else? The Ship, in Wandsworth town, will only offer a ‘fancified’ version: grilled sword fish on rice and the sauce – too buttery. Save the fat for the fry up I say.
It makes an ex-pat hungry for home.
Sydney’s Bronte beach hopefully still has a fantastic little corner fish and chip shop that offered only the best wrapped in greaseproof paper. And all along the south coast, there are signs boasting “legendary fish and chips” and in some cases they are not far from it either.
So, again, where can a girl get some seriously good fish and chips in London?
Do tell I am thirsty for the knowledge…or is just for the beer to wash it down with!?
So what is it that makes the perfect Sunday arvo lunch out of a simple dish?
Three things need to need to be present in the dish at the same time; freshness, crispiness and mushy peas, some lemon and tartare never goes astray either.
There, that isn’t much to ask, but you’d be surprised.
Fish'n'Chips - Brit style
Low quality fish, that is sometimes borderline rotten gets served up in so many places. Sure it may be cheap to keep the frozen stuff and recycle any unused bits, but it’s just not worth it on the other end. For every unsatisfied customer that vows to never return, you lose another10 by word of mouth.
So the solution to the problem is buying fresh locally caught fish.
Easy right? Well not always.
If you can manage that first part, the next thing is the batter.
Sure, grilling the fish is a fine healthy option, but come on – that’s not real fish and chips – you want a light crunchy batter that stays crisp right to the end and keeps your fish moist all the way. A batter that’s so good you’re happy to rip it off the fish and just eat it on it’s own.
Are you hungry for it yet?
I am.
Fish'n'Chips
In Australia, it’s summer now and this is the perfect dish, but half way around the world and on the coldest of days I wouldn’t say no to the crispiest and freshest if I could get my hands on it. The bonus for me is that I can generally get it with mushy peas.
Peas have never been more delicious than when mushed…or mashed, however you prefer to say it.
But where do I find this dish?
I found the Prince Albert located near Battersea Park in London doesn’t do a bad job. In fact I was quite impressed and the atmosphere was fantastic.
But where else? The Ship, in Wandsworth town, will only offer a ‘fancified’ version: grilled sword fish on rice and the sauce – too buttery. Save the fat for the fry up I say.
It makes an ex-pat hungry for home.
Sydney’s Bronte beach hopefully still has a fantastic little corner fish and chip shop that offered only the best wrapped in greaseproof paper. And all along the south coast, there are signs boasting “legendary fish and chips” and in some cases they are not far from it either.
So, again, where can a girl get some seriously good fish and chips in London?
Do tell I am thirsty for the knowledge…or is just for the beer to wash it down with!?
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Comment by Cibbuano
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Comment by Michaelie
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I grew up by the ocean in the midst of fishing towns. The kind of fresh battered fish and scallops and crayfish you could get there I'll never find in Northern Melbourne. It's all soggy and greasy and not at all fresh.
Hope you find the best of London Vixter!
Michaelie
Comment by katyzzz
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Try cooking it yourself? I must visit that place in Bronte, I believe the Manly fish market does a good job too.
My mother loved, London Town and her first experience in Australia was in Fremantle where she bought Fish and chips and recoiled at the aussie accent and being asked, "on a plate or in a bag?"
Memories. Good luck with your search. Michaelie's story was interesting too.
katyzzz
Comment by James Rickard
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Comment by Tracy
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I love Australia and have been here millions of years, but there's nothing like finding a good, tasty batch.
There's a couple of good places in Clapham Junction, both on St John's Rd towards Battersea. Yummooo, hope you find one and enjoy,
Tracy
PS Have you had any Wetherspoons meals? They are brilliant and really cheap.
Comment by AmyHuang
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You are so right that too many places serve dodgy fish. It makes so much the difference. Gotta go the locals and some of the best fish and chips I've had were not in fancy $16 per serve places, they are a small shop front at the beach side, often wrap the product in paper and cost no more than $10.
YUM!
Comment by Vixter
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Cibby: yes I know there is grease and lard - I am a pretty healthy person, but when it comes to vices this is up there! though a year ago I would have turned up my nose.
Michaelie: Ahhh the crispy freshness you talk of is what I'm after...it's got nothing on this porridge i'm eating for breakfast....does that ean I'm turning english? I dunno it it 5degrees at the mo.
katyzzz: On a plate or in a bag? well that depends on the country for me...In Oz it has to be in a bag - and taken for a walk on the beach. Does your mum still cook fish and chips?
I find I can never quite get the batter right at home...I always end up grilling.
JAMES: I think you have hit it right on the head there...but i would be interested to know how the chains hold up, though I am generally dubious.
Tracey - thanks so much - I am quite close to Clapham so will get there soon....
What is a wetherspoon meal? how do i get me one?
AMY: it always tastes worse when they jack up the price and fancy up the names. It makes me so angry - i usually don't bother ordering when i see that...they will cal it a tempura or maybe a flash fry or a deep saute...it's not a dish that was meant to be fancy....or expense.
Another thing that worries me about the price tag is that it makes it appear as if the fish may be difficult/expensive to obtain and therefore not local.